Name: Shredded Chicken Wrap With Cucumber
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 600 g chicken breast; 2 tbsp Greek yogurt or sour cream; 1 tbsp mayonnaise; 1 tsp garlic powder; Salt and pepper, to taste; 1 medium dill pickle; 2 tsp dill pickle juice; 2 scallions; 1 celery stalk; 1 cucumber, sliced into long thin strips; Cherry tomatoes, as needed; 4 tortillas

Jump to Recipe·Print Recipe

I love making this Shredded Chicken Wrap With Cucumber when I want something fresh, satisfying, and easy to prepare. The creamy shredded chicken is combined with a tangy dill pickle mixture, then wrapped with crisp cucumber strips and juicy cherry tomatoes for a delicious balance of flavors and textures. It works perfectly for lunch, a light dinner, or meal prep throughout the week.

Shredded Chicken Wrap With Cucumber

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

600 g chicken breast

2 tablespoon Greek yogurt or sour cream

1 tablespoon mayonnaise

1 teaspoon garlic powder

Salt and pepper, to taste

1 medium dill pickle

2 teaspoon dill pickle juice

2 scallions

1 celery stalk

Cucumber

Cherry tomatoes

Tortillas

Directions

I season the chicken breast with garlic powder, salt, and pepper.

I air fry the chicken at 200°C (400°F) for 15 to 20 minutes, or bake it for about 25 minutes until fully cooked.

I finely blend the dill pickle, pickle juice, scallions, and celery until everything is evenly combined.

I shred the cooked chicken using two forks.

I mix the shredded chicken with the pickle seasoning mixture, Greek yogurt, and mayonnaise.

I taste the mixture and adjust the seasoning with additional salt and pepper if needed.

I slice the cucumber into long, thin strips.

I fill the tortillas with the shredded chicken mixture, cucumber strips, and cherry tomatoes.

I roll the tortillas tightly and serve them fresh.

Servings and Timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Calories: 207 kcal per serving

Variations

I sometimes swap the chicken breast for rotisserie chicken to save time.

I like adding shredded lettuce for extra crunch and freshness.

I occasionally use whole wheat tortillas for a heartier wrap.

I add sliced avocado when I want a creamier texture.

I replace the cherry tomatoes with diced bell peppers for a different flavor profile.

I use sour cream instead of Greek yogurt when I want a richer filling.

Storage/Reheating

I store the shredded chicken mixture separately in an airtight container in the refrigerator for up to 3 days. For the freshest texture, I keep the cucumber strips and tomatoes separate until serving.

When I am ready to eat, I assemble the wraps fresh. If I prefer warm chicken, I gently reheat the chicken mixture in the microwave for 30 to 60 seconds before filling the tortillas.

FAQs

Can I make these wraps ahead of time?

I can prepare the chicken mixture a day in advance and store it in the refrigerator. I prefer assembling the wraps just before serving to keep the vegetables crisp.

Can I use rotisserie chicken instead of cooking chicken breast?

Yes, I often use rotisserie chicken when I need a quicker meal. I simply shred it and mix it with the prepared dressing.

What type of tortillas work best?

I like using large flour tortillas because they roll easily and hold the filling well. Whole wheat tortillas also work nicely.

Can I freeze the chicken mixture?

I can freeze the chicken mixture for up to 2 months. I thaw it overnight in the refrigerator before serving and add fresh vegetables after thawing.

How can I make this recipe lighter?

I reduce the mayonnaise or replace it entirely with Greek yogurt. I also load the wraps with extra vegetables for a lighter meal.

Conclusion

I find this Shredded Chicken Wrap With Cucumber to be a simple and flavorful meal that comes together quickly. The creamy chicken filling, tangy pickle flavor, crunchy cucumber, and juicy tomatoes create a refreshing wrap that works for lunch, dinner, or meal prep. Whenever I need an easy and satisfying recipe, this wrap is one of my favorite choices.

📖 Recipe:

Shredded Chicken Wrap With Cucumber

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Low Fat

Print Recipe

Description

A fresh and satisfying wrap filled with creamy shredded chicken, tangy dill pickle seasoning, crisp cucumber strips, and juicy cherry tomatoes. Perfect for lunch, light dinners, or easy meal prep.

Instructions

Season the chicken breast with garlic powder, salt, and pepper.
Air fry at 200°C (400°F) for 15–20 minutes, or bake for about 25 minutes, until fully cooked.
Finely blend the dill pickle, pickle juice, scallions, and celery until evenly combined.
Shred the cooked chicken using two forks.
Mix the shredded chicken with the pickle mixture, Greek yogurt, and mayonnaise.
Taste and adjust seasoning with additional salt and pepper if needed.
Slice the cucumber into long, thin strips.
Fill the tortillas with the shredded chicken mixture, cucumber strips, and cherry tomatoes.
Roll the tortillas tightly and serve immediately.