The pressure builds and you start counting down minutes until you eat. You know that sound right? That valve hiss letting you know the float valve is up and the pressure cooker is locked in tight. It’s funny how just a simple hiss makes your stomach rumble faster, kinda like your brain telling you dinner’s commin’ real soon.
As the minutes tick by, you catch yourself daydreaming about tender pull chicken chunks all coated in that creamy tangy dressing. You imagine that crisp crunch from the celery and the slight sweetness from dried cranberries mixing in with pecans. It’s dang good just thinking about it.
You recall how this recipe doesn’t need a pile of pots or a mess all over your kitchen. That one-pot pressure cooking style keeps things clean and simple. You’re counting down but also feelin’ proud of what’s gonna come out of that pot once the pressure is released.
The Real Reasons You Will Love This Method
- You get perfectly cooked chicken every single time, tender and juicy with just the right tender pull.
- Pressure cooking fast-tracks your meal without losing those fresh flavors you want in a chicken salad.
- Cleanup is a breeze because everything goes in the pot once and stays there until you’re ready to toss it into wraps.
- This method locks in the moisture so your chicken isn’t dry or crumbly but oh-so soft and delicious.
- You can multitask easily while the pressure builds, no need to hover—trust the float valve and relax.
Get ready to explore more pressure cooking tips and enhance your kitchen skills. Looking for more quick meals? Check out our quick dinner recipes for more inspiration.
What Goes Into the Pot Today
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon rice vinegar
- 1 teaspoon sugar or honey (optional)
- ½ teaspoon dried tarragon
- ¼ teaspoon salt
- Generous pinch celery salt
- Freshly ground pepper to taste
- 2 cups chopped cooked chicken
- ⅔ cup finely diced celery
- ¼ cup dried cranberries
- ¼ cup chopped toasted pecans
- 6 large wraps or soft tortillas or lavash
- 3 loosely packed cups shredded lettuce
Now, don’t let this list scare you. These ingredients are just there to get you that creamy, crunchy, sweet, and savory balance. Greek yogurt and mayo bring that smooth creaminess that hugs all the chicken pieces. Dijon mustard and rice vinegar add a bite that wakes up your taste buds. The celery salt with regular salt and pepper? That’s your savory base that keeps every bite interesting.
The mix-ins like cranberries and toasted pecans are what make these wraps feel fancy but they’re really easy additions. And the celery gives you that fresh crispness that you’ll love. Plus, you gotta have your wraps ready to roll it all up nice and tidy.
Walking Through Every Single Move
- Start by whisking together the Greek yogurt, mayonnaise, Dijon mustard, rice vinegar, and that spoonful of sugar or honey if you like a smidge of sweetness. Toss in dried tarragon, salt, celery salt, and freshly ground pepper until it looks smooth and well combined.
- Add your chopped cooked chicken to the big bowl and stir it in gently so each piece gets a good coat of that yummy dressing. You wanna be sure every bite is packed with flavor.
- Now, mix in the diced celery, dried cranberries, and toasted pecans. Don’t rush this part — folding in the mix-ins keeps that crunchy texture nice and lively.
- Before you wrap things up, taste your salad. Maybe you wanna add a pinch more salt or pepper or a little extra honey depending on how sweet or savory you want it.
- Pop the bowl into your fridge for at least 15 minutes. This waiting time lets all those flavors meld together real good, like they’ve been hanging out all day.
- When you’re ready, get your wraps and shredded lettuce. Spoon the chicken salad onto each wrap, add some lettuce for crunch, then roll it all up tight. Voila, you’re ready to dig in!
Smart Shortcuts for Busy Days
- Use rotisserie chicken from the store or leftovers you already cooked to save time on chopping and cooking chicken.
- Mix your dressing the night before and keep it chilled; that way, you just gotta toss in chicken and other ingredients when you’re ready.
- Buy pre-washed shredded lettuce or pre-cut celery to make prep a total breeze when you’re in a rush.
These little hacks are life-savers when you’re juggling stuff or just wanna throw a meal together real quick without feeling rushed or stressed.
When You Finally Get to Eat
That first bite hits different. You notice how tender the chicken is from that pressure cooker treatment. The dressing clings nicely, creamy with a little tang that wakes your taste buds up in a good way.
Crunch from celery and lettuce keeps things lively between bites and those cranberries add a sweet little surprise that you didn’t see coming. Toasted pecans add a satisfying nutty crunch that you kinda didn’t know you needed.
Rolling it all up in a soft wrap makes eating this feel like a treat. You catch yourself already looking forward to making it again, maybe adding your own twist next time.
Keeping Leftovers Fresh and Ready
- Store leftover chicken salad in an airtight container in the fridge. It keeps best if eaten within 3 days.
- If wraps are already made, wrap them tightly in plastic wrap to keep them from drying out and store in the fridge for up to 1 day.
- For crispier lettuce later, store salad and lettuce separately to keep the crunch fresh longer.
- If you wanna freeze it, portion chicken salad into freezer-safe bags but note textural changes might happen with celery and mayo mixture.
Keeping your leftovers fresh is all about airtight and chilling fast. When you’re ready to eat again, just give the salad a quick stir and you’re good to go.
Your Most Asked Questions Answered
- Can I use a different kind of mustard? Yeah, you can switch out Dijon for yellow or spicy brown mustard but Dijon has that smooth tang that works best here.
- Is it okay to substitute mayo with more Greek yogurt? Totally! Greek yogurt keeps it creamy but less heavy if you wanna go lighter.
- What’s the best way to cook chicken for this salad? Pressure cooking is perfect for tender pull chicken, but you can also bake or boil it before chopping.
- Can I add other fruits or nuts? For sure! Apples, grapes, or almonds make tasty swaps or additions.
- How do I prevent wraps from getting soggy? Keep the salad chilled and assemble wraps just before eating.
- Is this recipe freezer friendly? You can freeze the chicken salad but celery might lose its crunch and mayo could change texture a bit after thawing.
For more quick and tasty meal ideas, check out our Healthy Ground Turkey Taco Skillet or Making Queso Chicken Enchiladas For Fast Weeknight Meals that are easy and satisfying.
Don’t forget to explore our pressure cooking tips to become a pressure cooker pro and make your dinners even better!
Healthy Chicken Salad Wraps
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon rice vinegar
- 1 teaspoon sugar or honey optional
- ½ teaspoon dried tarragon
- ¼ teaspoon salt
- 1 pinch celery salt generous pinch
- to taste Freshly ground pepper
- 2 cups chopped cooked chicken
- ⅔ cup finely diced celery
- ¼ cup dried cranberries
- ¼ cup chopped toasted pecans
- 6 large wraps or soft tortillas or lavash
- 3 cups shredded lettuce loosely packed
Instructions
Instructions
- Start by whisking together the Greek yogurt, mayonnaise, Dijon mustard, rice vinegar, and that spoonful of sugar or honey if you like a smidge of sweetness. Toss in dried tarragon, salt, celery salt, and freshly ground pepper until it looks smooth and well combined.
- Add your chopped cooked chicken to the big bowl and stir it in gently so each piece gets a good coat of that yummy dressing.
- Now, mix in the diced celery, dried cranberries, and toasted pecans. Fold them in carefully to keep the crunchy texture.
- Chill the salad in the refrigerator for at least 15 minutes. When ready to serve, spoon the mixture onto wraps, add lettuce, then roll and serve.
