5 from 2 votes

I love Waldorf chicken salad – it’s really the perfect summer food. Full of fruit, it’s ridiculously delicious and light. For this recipe I used Greek yogurt as a dressing to keep things on the lighter side. If you want a bit more flavor you can substitute ½ cup of the yogurt with mayonnaise and give it some extra richness.

This wrap is perfect picnic fare or great for a nice lunch on your back patio. If you’re going for low carbs, just put a heaping scoop directly on the arugula and watercress with some field greens and skip the wrap. This chicken salad is so flavorful, it’s guaranteed to impress.

📋 Recipe

waldorf chicken salad wrap ftr e1512144561586

The Waldorf Chicken Salad Wrap

5 from 2 votes

Print Pin Rate Save

Course: Brunch, Lunch

Cuisine: American

Prep Time: 20

Total Time: 20

Servings: servings

Calories: 564kcal

Author: Ben Rayl

Ingredients

1 cooked chicken - rotisserie meat removed and skin discarded
1 stalk celery - finely diced
2 cups red grapes - seedless, halved
1 cup raisins
2 medium apples - cored and finely chopped
½ cup walnuts - finely chopped
to taste salt
1 ½ cups Greek yoghurt
¼ cup lemon juice - fresh squeezed
4 wraps
2 cups arugula
1 cup watercress

Instructions

Chop up the chicken, either with a knife or by pulsing it in a food processor, then put in a large bowl with the celery, grapes, raisins, apples and walnuts. Salt to taste and toss together well.
Put the yogurt in a blender or food processor, add the lemon juice and some salt and blend thoroughly. Add this to the chicken mixture and toss together with a large spoon until totally combined.
Place the wraps on the counter and top with a generous portion of arugula and watercress, then scoop on a heaping mound of chicken salad. Fold in the sides, then wrap up tightly from the bottom. Cut in half and serve.