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This high protein chicken salad wrap is fresh, tasty, and easy to throw together. With chicken breast, Greek yogurt, and a sprinkle of walnuts, each wrap packs about 30 grams of protein to keep you full.
The creamy yogurt dressing with Dijon and lemon adds tang, while grapes and celery bring crunch and sweetness. Just add greens and wrap it all up for a quick lunch or light dinner.
Make the chicken salad filling ahead of time and keep it in the fridge — then roll it into wraps when you’re ready to eat. Perfect for meal prep, work lunches, or busy weeknights.

Top down view of a chicken salad wrap on a white plate tied together with string, filling of chicken, grapes and celery with dressing visible.

Fuller Facts - Nutrition At A Glance

Protein | 30 grams
Calorie | 336 kcals
Time | 15 minutes

What You Will Need

The ingredients to make chicken salad wrap in bowls laid out on a counter top.

Your Bowl Your Way - Notes, Add-Ins, Adjustments

Every body, every day is different. These tips help you tweak, boost, or simplify the recipe to suit your goals, your kitchen, and your routine.

Swap walnuts for almonds, pecans, or pumpkin seeds if preferred.
Use wholemeal or high-protein tortillas to add extra fiber.
A great filling for my protein bagels you will end up with 40 grams for protein per serve.
Try turkey instead of chicken.
Swap out grapes for diced apple.
Add fresh herbs like parsley or dill to the dressing for more flavor.
Make it lower carb by serving the chicken salad over a bed of greens instead of in a wrap.
Double the recipe and store the filling in the fridge for grab-and-go wraps all week.

Prep To Plate In Pictures

Follow these step-by-step photos to see exactly how this recipe comes together. Prefer to jump ahead? Scroll down for the printable version or watch the quick video.

Start by making the dressing. I like to do this in a large bowl — one less dish to wash, and it doubles as the mixing bowl for the salad. Just stir together the Greek yogurt, Dijon, and lemon juice until smooth.

Large glass bowl on marble bench top with ingredients for dressing inside, hand holding a spatula stirring.

Add in the good stuff — chicken, celery, grapes, and toasted walnuts. Give it all a stir so the creamy dressing coats everything. (This filling will happily sit in the fridge for up to 3 days, so you can make it ahead.)

Chopped up celery, chicken, grapes and walnuts added into sauce mixture in large glass bowl on marble benchtop with woman's hand holding a spatula.

When you’re ready to eat, grab a wrap and lay down a bed of leafy greens. Spoon on some of the chicken salad filling — how much you use depends on how loaded you like your wraps.

Wooden chopping board with wrap and salad chicken filling to one side sitting on a bed of lettuce.

Roll it up tight, slice in half, and dig in. If you’ve prepped the filling earlier, assembly is just a 2-minute job. The rest of the chicken salad will be waiting in the fridge for your next wrap.

Woman's hand holding a half of a wrap showing the filling, container with extra salad and plate with other half of wrap on bench top below.

You've Got This - Helpful Hints

A few handy tips to make this chicken salad wrap recipe even quicker and even easier

Store the filling separately and assemble wraps just before eating to keep them fresh.
Toasting the walnuts adds extra flavor and crunch.
Poaching chicken breast is an easy way to cook chicken for this type of recipe, but left over roast chicken works just as well!
Use rotisserie chicken for a shortcut if you don’t want to cook chicken breast.
Remember to taste and season your chicken salad as needed!

More Recipes To Fill Your Bowl

Here are a few more high-protein ideas to keep your week feeling sorted.