Chicken Breast and Carrot Salad Wrap
A quick, healthy, and satisfying lunch wrap featuring tender chicken breast, crunchy carrots, and a light dressing, all nestled in a soft tortilla. Perfect for a busy midday meal.
Ingredients
- •1 large boneless, skinless chicken breast (about 6-8 oz)
- •1 tablespoon olive oil
- •Salt and black pepper to taste
- •1 large carrot, grated
- •1/4 cup finely chopped celery
- •2 tablespoons light mayonnaise
- •1 tablespoon plain Greek yogurt
- •1 teaspoon Dijon mustard
- •1/2 teaspoon dried dill (optional)
- •2 large whole wheat tortillas (8-10 inch)
- •1/2 cup mixed greens or shredded lettuce
Dietary Info
Instructions
- 1
Pat the chicken breast dry with paper towels. Season generously with salt and black pepper.
- 2
Heat olive oil in a non-stick skillet over medium-high heat. Add chicken breast and cook for 5-7 minutes per side, or until cooked through and no longer pink in the center (internal temperature should reach 165°F/74°C). Remove from skillet and let rest for 5 minutes, then shred or dice into small pieces.
- 3
While the chicken cooks and rests, prepare the dressing. In a medium bowl, whisk together light mayonnaise, Greek yogurt, Dijon mustard, and dried dill (if using). Season with a pinch of salt and pepper.
- 4
Add the grated carrot and chopped celery to the dressing. Stir to combine. Once the chicken is shredded or diced, add it to the bowl with the carrot mixture and toss gently until everything is well coated.
- 5
Lay out each whole wheat tortilla. Divide the mixed greens or shredded lettuce evenly between the two tortillas, placing them in the center. Spoon half of the chicken and carrot salad mixture over the greens on each tortilla.
- 6
Fold in the sides of each tortilla, then tightly roll it up from the bottom to create a wrap. Serve immediately or wrap in parchment paper or foil for a portable lunch.
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