Healthy Dill Chicken Salad Wraps
Prep time: 
Cook time: 
Total time: 
Serves: 4
Creamy chicken Salad made with Greek yogurt, poached chicken, and dried dill weed. Totally healthy, filling, and delicious!
  • For the Chicken Salad:
  • 3 small boneless skinless chicken breasts (about ⅔ pound)
  • ⅔ cup plain Greek yogurt
  • ⅓ cup finely chopped celery
  • 2 tablespoons very finely chopped sweet onions
  • 1 tablespoon red wine vinegar
  • 1½ teaspoons dried dill weed
  • Salt and pepper to taste
  • For the Wraps:
  • 4 while wheat sandwich wraps
  • 4 slices Munster cheese
  • 3-4 cups shredded lettuce
  • 1 tomato, sliced
  1. Place the Chicken in a medium saucepan and cover it with water, plus about 1 inch. Lightly salt the water. Bring it to a boil and then reduce the heat to a summer. Cook for about 10 minutes. Then turn the burner off and let the Chicken sit in the water for another 10 minutes.
  2. Remove the Chicken to a plate and shred it with 2 forks. I shred mine pretty thoroughly, especially if I am using the chicken salad as a cracker spread.
  3. In a bowl stir together the remaining chicken salad ingredients. Stir in the chicken.
  4. To assemble the Wraps, lay one slice of cheese in the center of each. Top the cheese with lettuce and tomato. Spoon chicken salad onto the tomato slices.
  5. Fold the left and right sides of the wrap towards the center and then roll the bottom side towards the top, like you are folding a burrito.
  6. Slice each wrap diagonally down the center.
Recipe by Sugar Dish Me at