Wild Blueberry and Arugula Chicken Salad Wrap
Turn a simple chicken salad into a crunchy, tangy, delicious one by adding frozen wild blueberries to it. This chicken salad wrap is easy and makes for a great lunch at home or to take to work or school.
Print Recipe
Serves 4 people
Prep Time 5 minutes
Cook Time 15 minutes
8-12 oz precooked chicken, chopped (chicken breast, or rotisserie chicken)
1 cup minced celery
1 cup frozen wild blueberries
2 Tablespoons minced red onion
½ cup plain Greek yogurt
1/2 cup mayonnaise
1-2 teaspoons Dijon mustard
pinch of salt
2 cups arugula
4 burrito sized tortillas
- Chop or shred chicken into bite sized pieces and transfer to a medium mixing bowl.
- Add celery, wild blueberries, and red onion, Greek yogurt, mayonnaise, Dijon mustard, and salt to bowl. Mix until all combined.
- Assemble wraps by placing about ½ cup arugula in the center 1/3 of each wrap, top with divided chicken mixture. Fold two sides over mixture and roll tortilla around filling. Eat immediately or wrap or place in a to go container for later.
