A quick and creamy chicken salad wrap made with Greek yogurt instead of mayo, featuring crunchy celery and sweet grapes for a fresh, high-protein lunch option.
Use thick Greek yogurt for best texture; if too thick, loosen with a teaspoon of lemon juice or water. Halve or quarter grapes to avoid sogginess. Warm tortillas briefly to prevent cracking when folding. Season well with salt and pepper to enhance flavor. Store salad and wraps separately to avoid sogginess. Wraps are best eaten fresh or within 24 hours refrigerated.
Keywords: chicken salad wrap, Greek yogurt chicken salad, healthy lunch, high protein wrap, easy chicken salad, whole wheat wrap