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.
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
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.
Notes
Use rotisserie chicken for a quicker version.
Add shredded lettuce for extra crunch.
Whole wheat tortillas work well for a heartier wrap.
Add sliced avocado for extra creaminess.
Substitute cherry tomatoes with diced bell peppers if desired.
Store the chicken mixture separately in the refrigerator for up to 3 days.
Freeze the chicken mixture for up to 2 months and thaw overnight before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Fry
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 207 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 65 mg
