Chicken Salad Wrap

One of our favorite summer meals to make is a chicken salad wrap. It is super easy, super tasty and a healthy meal option that takes no time to make. Throwing Molina Salsa into the mix adds a spicy kick that really steps up the flavor.

Bonus point – this meal will easily keep for a full week, which makes a great leftover option for work lunches. 




  • 1/2 cup plain Greek yogurt
  • ½ cup Molina Salsa
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground black pepper
  • 2 cups shredded cooked chicken meat
  • 1/2 cup blanched slivered almonds
  • 1 stalk celery, chopped
  • 2 jalapenos, diced
  • Baby spinach leaves
  • Tortilla shells


Preparation / Cooking: 

First, dice your jalapenos, celery and any other vegetables you would like to include in your chicken salad. Place all of those with a small amount of oil into a sauté pan and cook them on medium heat until they reduce to a softer consistency.

Chop your chicken into cubes so that it can easily be cooked. Sauté the cubes over medium heat in a tablespoon of lemon juice until they are thoroughly cooked. Pull the chicken out, let it cool and then shred it.  

Place your almonds in a frying pan with a very light amount of olive oil. Toast them over medium-high heat, shaking frequently. Be careful here as they can burn pretty easily.

In a bowl add your Greek yogurt, Molina Salsa, lemon juice and black pepper and then stir until they are equally distributed. Add in your sautéed vegetables, toasted almonds and shredded chicken and stir again. Add additional pepper / salsa to flavor to your preference.

Refrigerate the chicken salad for 1-3 hours so the flavors have a chance to really blend together.

Serve on a lightly toasted tortilla shell with a bed of lettuce and garnished with Molina Salsa.


 Want to make this recipe at home? Grab some Molina Salsa here!   


chicken salad wrap