Chicken Salad Roll Ups

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These chicken salad roll ups are a great way to use up leftover chicken breast or rotisserie chicken for a simple-to-make lunch!

Chicken salad roll ups served with carrots and grapes.

Chicken salad is a classic lunch option, but this chicken salad is made with Greek yogurt as opposed to mayonnaise. It is creamy and crunchy in texture and can be served in a tortilla wrap, with sandwich bread, or as is!

What You’ll Need

Here’s what you’ll need to make these chicken salad roll ups:

Ingredients to make chicken salad roll ups.
  • Shredded Leftover Chicken Breast: Leftover rotisserie chicken breast is great to use here, but leftover cooked chicken breast or chicken thighs work as well!
  • Greek Yogurt: The main source of creaminess for this chicken salad used to bind all of the ingredients together. Make sure to use plain unsweetened Greek yogurt.
  • Red Onions: For added texture and flavor.
  • Green Peppers: For added crunch and flavor.
  • Apples: For added sweetness and crunch. Make sure to finely chop or grate apples so that there are no large chunks.
  • Spices: Salt, pepper, and garlic powder are added for extra flavor and taste to the salad mixture.
  • Tortilla: To serve the chicken salad in roll-up form.
Chicken salad mixture.

Step By Step Instructions

  1. Use a fork to finely shred the leftover chicken breast.
  2. Finely chop the red onions, green peppers, and apples. Make sure to chop/grate the apples as small as possible so that there are no large chunks.
  3. Add the shredded chicken, Greek yogurt, onions, peppers, apples, and spices to a bowl and mix until well combined.
  4. Spread some of the mixture onto a tortilla, leaving a little space off at the ends. Roll the tortilla up into a tight log and slice it into pieces to serve!
Steps to make chicken salad roll ups.

Ingredient Substitutions

  • Leftover chicken breast: I used leftover rotisserie chicken in this recipe, but leftover chicken breast may be replaced with leftover chicken thighs or any cooked protein of choice.
  • Greek Yogurt: The Greek yogurt may be replaced with a dairy-free alternative yogurt such as coconut milk yogurt. It will not be as thick in texture as Greek yogurt, but will have a similar taste.
  • Green Peppers: The green peppers may be replaced with equal parts finely chopped celery.
  • Apples: The apples provide a nice sweetness and crunch but may be replaced with finely chopped grapes, dried fruits, or omitted altogether!
Chicken salad roll ups served with carrots and grapes.

Storage Instructions

The chicken salad can be refrigerated for up to 3 days. I recommend storing the chicken salad in a separate air-tight container and then spreading it onto a tortilla to serve in roll-up form right before you are ready to serve.

Chicken salad roll ups served with carrots and grapes.

Recipe Notes

  • This chicken salad can be served in a tortilla, with sandwich bread, or as is!
  • Taste the Greek salad mixture before adding it to the tortilla and adjust the seasonings to taste. If you prefer a creamier mixture, add in a little more Greek yogurt.
  • The apples provide a nice sweet crunch to balance out all of the other flavors. I love using Honeycrisp or Fuji apples since they are naturally sweet and crunchy in taste. Make sure to finely chop the apples so that there are no large chunks. You may also grate the apples to ensure that there are no large pieces.
Chicken salad roll ups served with carrots and grapes.

Here are some other recipes that use leftover chicken breast that you may like!

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Chicken salad roll ups served with carrots and grapes.
5 from 2 votes

Chicken Salad Roll Ups

These chicken salad roll ups are a great way to use up leftover chicken breast or rotisserie chicken for a simple-to-make lunch!
Prep: 10 minutes
Total: 10 minutes
Servings: 4 servings

Ingredients 

  • 1 cup pre-cooked chicken breast
  • ¼ cup Greek yogurt, plain
  • ¼ cup red onions, finely chopped
  • 2 tbsp green pepper, finely chopped
  • ½ cup apples, finely chopped/grated
  • ¼ tsp salt, optional
  • tsp garlic powder
  • tsp black pepper

Instructions 

  • Use a fork to finely shred the leftover chicken breast.
  • Finely chop the red onions, green peppers, and apples. Make sure to chop/grate the apples as small as possible so that there are no large chunks.
  • Add the shredded chicken, Greek yogurt, onions, peppers, apples, and spices to a bowl and mix until well combined.
  • Spread some of the mixture onto a tortilla, leaving a little space off at the ends. Roll the tortilla up into a tight log and slice it into pieces to serve!

Notes

  • This chicken salad can be served in a tortilla, with sandwich bread, or as is!
  • Taste the Greek salad mixture before adding it to the tortilla and adjust the seasonings to taste. If you prefer a creamier mixture, add in a little more Greek yogurt.
  • The apples provide a nice sweet crunch to balance out all of the other flavors. I love using Honeycrisp or Fuji apples since they are naturally sweet and crunchy in taste. Make sure to finely chop the apples so that there are no large chunks. You may also grate the apples to ensure that there are no large pieces.

Nutrition

Calories: 72.95kcal, Carbohydrates: 3.87g, Protein: 11.67g, Fat: 1.32g, Saturated Fat: 0.32g, Polyunsaturated Fat: 0.18g, Monounsaturated Fat: 0.5g, Trans Fat: 0.01g, Cholesterol: 31.77mg, Sodium: 269.96mg, Potassium: 162.66mg, Fiber: 0.65g, Sugar: 2.57g, Vitamin A: 32.98IU, Vitamin C: 5.2mg, Calcium: 22.92mg, Iron: 0.24mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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