Recipe courtesy of Claire Robinson
Episode: Lunch Box
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Remove the skin from the chicken and strip the meat from the bones; coarsely chop and put into a mixing bowl. Add the yogurt, grapes and celery. Mix well, season with salt and pepper, and stir until combined. 

Lay the wraps on a work surface. Put 1/4 of the chicken salad on the bottom third of each tortilla. Fold the bottom up over the salad and fold in the sides, while rolling the tortilla up to enclose the filling. 

Wrap tightly in plastic wrap or parchment paper until ready to serve. Refrigerate if not using before 2 hours.

Cook's Note

These wraps are kid-sized. If you are packing a lunch for bigger appetites, divide the chicken salad between just 2 tortillas and enclose.

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