Recipe: Chicken Salad Wrap

This wrap serves up tons of flavor and crunch. Chicken breasts are briefly marinated in pickle juice (yes, pickle juice!), then roasted, shredded, and tossed with apples, celery, and dried cranberries. A dressing made from Greek yogurt, mayonnaise, and lemon juice adds creaminess and zing. We love this chicken salad served in a wrap, but it’s also great served over leafy greens, stuffed in a pita, or served on whole grain crackers. 

Prep time: 25 minutes 
Cook time: approximately 25 minutes 
Total time: approximately 50 minutes 
Serves: 4 
Makes: 2 wraps 
Serving size: ½ wrap; approximately ½ cup chicken salad 

Ingredients 

For the chicken: 

• 1 pound skinless, boneless chicken breast
• 8 ounces pickle juice
• ½ teaspoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ⅛ teaspoon ground black pepper 

For the salad: 

• 1 small apple, diced
• 2 stalks celery, chopped
• ½ cup diced Vidalia onion (about ½ a small onion)
• ¼ cup dried cranberries
• ¼ cup chopped walnuts
• 4 ounces plain nonfat Greek yogurt
• 2 tablespoons light mayonnaise
• 2 teaspoons fresh lemon juice (juice of ½ a lemon) 

For assembly: 

• 1 cup loosely packed baby spinach leaves
• 2 spinach herb tortilla wraps 

Instructions 

For the chicken: 

Add chicken and pickle juice to a zip-close bag. Let marinate for 15 minutes. Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil or parchment paper. 

Remove chicken from pickle juice and brush with olive oil. In a small bowl, combine salt, garlic powder, and black pepper and sprinkle over chicken. Place chicken on prepared baking sheet and roast for approximately 20–25 minutes, until chicken reaches an internal temperature of 160 degrees F, as measured with a meat thermometer in the thickest part of the breast. Chicken will continue to cook once removed from the oven, to a safe internal temperature of 165 degrees F. Cook time will vary depending on thickness of the breast. 

Let chicken rest for 5 minutes. Shred, then let cool or refrigerate. 

For the salad: 

Combine shredded chicken, apple, celery, onion, cranberries, walnuts, yogurt, mayonnaise, and lemon juice. Add salt and pepper to taste. 

For assembly: 

Lay 2 wraps flat. Add ½ cup of spinach leaves to each wrap and top with 1 cup of chicken salad. Roll up the wraps, then slice in half. Serve. 

MOBE kitchen tip: 

• Once you’ve used all the pickles in a jar, save the pickle juice in the jar in the fridge to use as a great (and easy) marinade. Pickle juice serves as a brine or marinade in this recipe. 

Recipe notes: 

• As a time-saver, you can use shredded store-bought rotisserie chicken.
• We used Honeycrisp here, but you can add whatever apple you prefer.
• Our strawberry maple vinaigrette is delicious with this chicken salad.
• This chicken salad is also delicious on salad greens, in a pita, or on whole grain crackers.
• This chicken salad keeps for a day in the fridge. 

Nutrition facts per serving 

Calories: 390 / Total Fat: 13g (17% DV) / Saturated Fat: 2.5g (13% DV) / Trans Fat: 0g / Cholesterol: 100mg (33% DV) / Sodium:[Text Wrapping Break]562.5mg (24% DV) / Total Carbohydrate:[Text Wrapping Break]31g (11% DV) / Dietary Fiber: 6g (21% DV) / Total Sugars: 13g / Added Sugar: 4g (8% DV) / Protein: 41g / Vitamin D: 0mcg (0% DV) / Calcium:[Text Wrapping Break]119mg (10% DV) / Iron: 2mg (10% DV) / Potassium: 532mg (10% DV) 

Allergen statement: contains milk, eggs, tree nuts, and wheat. 

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