Lemon Roasted Chicken Salad Wrap Recipe

Lemon Roasted Chicken Salad Wrap: A Zesty, Refreshing Bite of Perfection!

Craving a light, fresh, and full-of-flavor meal? Our Lemon Roasted Chicken Salad Wrap is the perfect balance of juicy, tender chicken, zesty lemon, and crisp, crunchy veggies all wrapped up in a soft tortilla. It’s the ultimate healthy and delicious lunch or dinner that’s as satisfying as it is refreshing!

Why you’ll love this recipe:

• Zesty & Flavorful: The lemon adds a vibrant, tangy kick that brings the roasted chicken to life, making every bite burst with flavor.
• Light Yet Satisfying: Packed with protein, fresh greens, and the perfect balance of textures, this wrap is filling without being heavy—ideal for a wholesome, feel-good meal.
• Easy to Make: With simple ingredients and minimal prep, you can have this delicious wrap ready in minutes. Perfect for busy weeknights or meal prepping for the week ahead!
• Customizable: Add your favorite veggies, a sprinkle of cheese, or a drizzle of creamy dressing to make it your own. The options are endless!

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Ingredients

• Chicken:

• One 6-pound whole fryer chicken

• Olive oil, for drizzling

• Salt and freshly cracked black pepper

• 5 cloves garlic, smashed

• 5 sprigs fresh thyme

• 1 lemon, cut in quarters

• Salad:

• 3/4 cup 2-percent Greek Yogurt

• 1/4 cup mayo

• 2 tablespoons Dijon mustard

• 1/2 cup toasted walnuts, chopped

• 1/4 cup dried cranberries, chopped

• 2 celery ribs, diced

• 1 small red onion, minced

• 2 lemons, zested and juiced

• 2 tablespoons chopped fresh tarragon

• One 6-ounce can water chestnuts, drained and chopped

• Salt and freshly cracked black pepper

• Sandwich Build:

• Four 12-inch whole wheat tortillas

• 1 pint broccoli sprouts

• 2 Roma tomatoes, sliced

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Directions

• For the chicken: Preheat the oven to 400 degrees F and adjust a rack to the middle position.
• Place the chicken on a baking sheet lined with a wire rack, or in a roasting pan with a rack, and drizzle the chicken with olive oil. Generously sprinkle the chicken with salt and pepper. Pack the cavity with the garlic, thyme and lemons. Place the chicken breast-side down on the rack.
• Roast the chicken for the first hour at 400 degrees F, and then turn up the heat to 450 degrees F and roast until the breast temperature registers 160 degrees F and the skin is a golden brown, for the last 30 to 45 minutes. Then set the chicken aside to rest and cool.
• When easy to handle, remove the legs, wings and any dark meat, reserving to eat for your next meal or to snack on immediately.
• Remove the skin from the breast meat. Using your hands, shred the breast meat and place in a bowl. Season the chicken with salt and pepper.
• For the salad: Mix together the yogurt, mayo, mustard, walnuts, cranberries, celery, onions, lemon zest and juice, tarragon and water chestnuts and adjust the seasoning if necessary. Fold in the shredded chicken.
• For the sandwich build: Layer the whole wheat wraps with some broccoli sprouts and tomato slices and then top with the chicken salad. Wrap and enjoy!

Lemon Roasted Chicken Salad Wrap is the perfect fusion of fresh, vibrant flavors and comforting chicken, all rolled up into one portable, delicious wrap. Whether you’re looking for a quick lunch, light dinner, or meal prep idea, this wrap is guaranteed to hit the spot every time!