This recipe is dedicated to all the hangry people. We’ve all been there. Your blood sugar is dropping, your stomach is growling, your hands are getting shaky, and you are contemplating how quickly you can get to the refrigerator for some food, any food! Typically I reach this point around 5:27 pm as I’m pulling into the garage wishing someone magically prepared dinner and placed it on the table by the time I walk in the door and take off my shoes. Sigh…maybe someday! While I wait for my dinner fairy to arrive I rely on quick and easy recipes that I can get on the table in no time! It makes such a difference to have a few satisfying and healthy recipes that can be prepared in 20 minutes or less for those blood sugar plummeting, I-want-to-eat-my-arm kinda nights. You can make these chicken salad wraps literally faster than you can get through any drive-thru window and back to the house. I promise.
On a side note, hangry is really a thing. Hungry + angry = HANGRY. For months I thought I invented this term and was feeling very clever…until I read several news articles proving that this is actually a real side effect of being too hungry. One of the articles highlighted the toll being hangry can have on an otherwise happy marriage (*guilty*). Definitely one of the more humorous articles because I can absolutely relate! I am now more conscious about trying to prevent the hangry episodes by carrying granola bars or trail mix in my purse at pretty much all times. But, every once in awhile it still rears its ugly head…ha!
Anyway, this chicken salad is AMAZING and healthy! I used pre-cooked rotisserie chicken, grapes, celery, and scallions for the salad then stirred in an incredibly creamy greek yogurt and smoky paprika dressing. By using greek yogurt I was able to reduce the mayo to 1/2 c. for the entire recipe, score! You could serve the chicken salad between two slices of hearty whole grain bread or wheat pita, but I chose the wrap route because its much less messy. I always find chicken salad on my jeans, wrists, and all over my face when I eat it in sandwich form. For a lower carb version, serve a scoop or two of the chicken salad on a heaping pile of baby spinach or arugula leaves; that would be divine!
- 1 c. plain greek yogurt
- 1/2 c. mayonnaise
- 1 lemon (juice only)
- 1/2 tsp. smoked paprika
- pinch cayenne pepper (optional)
- salt/pepper, to taste
- 1 rotisserie chicken (or 3 cooked chicken breasts)
- 4 celery stalks, finely diced
- 4 scallions, sliced
- 1 c. seedless grapes, halved
- tortillas, for wrapping
- arugula or baby spinach
In a large mixing bowl whisk the yogurt, mayo, juice of 1 lemon, paprika, and cayenne. I like a little spice in my chicken salad but a pinch of cayenne goes a long way!
Slice the celery, scallions, and grapes; I love the texture of the veggies and the pop of sweetness from the grapes. It makes the chicken salad so much more interesting and delicious!
Add the celery, scallions, and grapes to the dressing in the bowl. Side note: After a few bites of the wrap I noticed I did NOT buy seedless grapes as I previously thought (bummer). Don’t be like me. Check the package and only use seedless grapes!
Remove the skin from rotisserie chicken and discard. Remove meat from the bones and roughly chop into bite size pieces. Discard bones.
Add the chicken to the mixing bowl. Season with salt and pepper, to taste.
Stir ingredients well to combine.
Add a few spoonfuls of chicken salad to a tortilla and top with a handful of arugula or spinach leaves.
Tuck in the ends of the tortilla and roll to create a tightly sealed wrap.
Slice in half and serve with cut veggies or veggie chips. Such an easy and delicious dinner in a matter of minutes! This is also a great recipe to prep on the weekend and pack in lunches all week long! Enjoy!