Waldorf Chicken Salad Wraps
This quick and easy Waldorf Chicken Salad Wraps recipe combines tender pressure-cooked chicken with fresh grapes, crunchy celery, and creamy Greek yogurt dressing for a delicious meal ready in just 15 minutes.
Ingredients
Main ingredients
- 2 cups Cooked chicken shredded or chopped
- 2 sticks Celery chopped finely
- handful Red seedless grapes cut into halves
- ½ cup Walnuts chopped
- 1 Apple chopped finely, honeycrisp preferred
- handful Lettuce torn
- 1 heaped tablespoon Plain Greek yogurt 2%, or to taste
- 1 heaped tablespoon Mayo or to taste
- 1 teaspoon Lemon juice or to taste
- to taste Salt
- to taste Pepper
Instructions
Instructions
- Put your cooked chicken in the pressure cooker pot along with a little broth if you want that depth. Seal the lid and ensure the float valve rises so you know you got good pressure going.
- Cook your chicken just long enough until you get that tender pull. Use natural release here so the meat stays juicy and falls apart easily when you shred it.
- Take the chicken out and put it in a large bowl. Add finely chopped celery sticks, halved grapes, walnuts, and chopped apple all in one spot.
- In a small bowl, mix Greek yogurt, mayo, and lemon juice. Pour it over your chicken salad mix and stir thoroughly until everything’s well coated.
- Season with salt and pepper. Give it one last toss then lay out torn lettuce leaves ready for filling.
- Spoon the chicken salad onto each lettuce leaf.
- Roll or fold the leaves into wraps and serve right away or chill a bit before digging in.
- Enjoy your fresh Waldorf Chicken Salad Wraps!
Notes
Makes 2-4 wraps, depending on how full you stuff them. Store leftovers in an airtight container in the fridge for 3 to 4 days. Assemble wraps fresh to avoid sogginess.