This Chicken and Pickle Wrap is a simple, satisfying lunch hero that comes together in minutes. The combination of tender chicken, tangy pickles, and creamy sauce in a soft tortilla is surprisingly addictive. It’s the perfect portable meal for busy days.
Looking for Chicken and Pickle Wrap inspiration? You'll love what we have! Explore more Savory Combo Recipes recipes or discover our Crockpot Recipes favorites.
Why You’ll Love This Chicken and Pickle Wrap
- Quick & Easy: Ready in under 20 minutes for a no-stress meal.
- Flavor Winner: Savory chicken and tangy pickles create a surprisingly addictive combo.
- Versatile Base: Easily customize with different sauces, cheese, or greens.
- Portable Meal: Holds together beautifully for lunches on the go.
Ingredients & Tools
- 2 large flour tortillas (burrito-size)
- 1 large chicken breast (about 200 g), cooked and shredded
- 3 tbsp mayonnaise
- 1 tbsp Greek yogurt or sour cream
- 1 tsp Dijon mustard
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 cup dill pickles, finely chopped
- 2 tbsp red onion, finely diced
- 1 tbsp fresh dill, chopped
- 1/4 tsp black pepper
- Pinch of salt, to taste
Tools: A medium mixing bowl, a sharp knife, a cutting board, and measuring spoons.
Notes: Using a combination of mayo and Greek yogurt gives the sauce a creamy base without being overly heavy. Don’t skip the red onion—its mild sharpness is a perfect counterpoint to the rich chicken and tangy pickles.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 28 g |
| Fiber: | 2 g |
Serves: 2 | Prep Time: 15 minutes | Cook Time: 0 minutes (using pre-cooked chicken) | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- What’s the best chicken to use? Using pre-cooked, shredded chicken is the ultimate time-saver here. A rotisserie chicken works beautifully, or you can use leftovers from a previous dinner. Just make sure it’s well-seasoned and not dry.
- Can I make the filling ahead of time? Absolutely! The chicken salad mixture actually benefits from a little rest in the fridge. The flavors have time to meld, making it even more delicious. Just store it in an airtight container for up to two days.
- What kind of pickles are best? Classic dill pickles are the way to go for that signature tang. I’d avoid sweet or bread-and-butter varieties for this particular recipe, as their sweetness can clash with the other savory elements.
- How can I prevent a soggy wrap? The trick is to make sure your chopped pickles and onions are as dry as possible after chopping. Give them a quick pat with a paper towel before mixing them into the chicken salad. This little step makes a big difference!
How to Make Chicken and Pickle Wrap
Step 1: Start by preparing your chicken. If you haven’t already, shred your cooked chicken breast into bite-sized pieces and place it in a medium mixing bowl. You’ll want it to be in small, uniform shreds so that it mixes evenly with the other ingredients and is easy to bite into later. Using two forks to pull the chicken apart works perfectly for this.
Step 2: Now, let’s make the creamy, tangy sauce that binds everything together. In the same bowl with the chicken, add the mayonnaise, Greek yogurt (or sour cream), and Dijon mustard. The Dijon adds a lovely sharpness that really complements the pickles. Sprinkle in the garlic powder, onion powder, black pepper, and a pinch of salt.
Step 3: Time for the star ingredients! Add your finely chopped dill pickles and diced red onion to the bowl. The key here is a fine chop—you want little bursts of flavor in every bite, not large, overwhelming chunks. Finally, stir in the fresh, chopped dill. The aroma at this point is just fantastic—fresh, herby, and tangy all at once.
Step 4: Now, mix everything together until it’s thoroughly combined. Use a spatula or a large spoon to fold the ingredients, making sure the sauce coats every piece of chicken and the pickles and onions are evenly distributed. Take a moment to taste the mixture. Does it need more salt? Another grind of pepper? Adjust the seasoning to your liking now.
Step 5: Lay your large flour tortillas flat on a clean surface. If you’d like to make them more pliable and prevent cracking, you can warm them gently for about 15 seconds in the microwave or in a dry skillet over medium heat. Divide the chicken and pickle mixture between the two tortillas, spooning it into a line just below the center of each wrap.
Step 6: It’s wrapping time! Fold the bottom edge of the tortilla up and over the filling, tucking it in snugly. Then, fold in the left and right sides towards the center. Now, roll the wrap tightly away from you, keeping the filling contained. You should end up with a neat, cylindrical package. The filling should be completely enclosed, ready for eating or packing away.
Step 7: If you’re not eating them immediately, you can wrap them tightly in parchment paper or foil to hold their shape. To serve, you can slice them in half on a sharp diagonal—this looks really appealing and makes them easier to handle. And that’s it! You’ve just created a seriously delicious and satisfying meal in minutes.
Storage & Freshness Guide
- Fridge: Store assembled wraps tightly wrapped for up to 24 hours; filling alone keeps 2 days in an airtight container.
- Freezer: Not recommended—tortillas become soggy upon thawing.
- Reviving: If tortilla softens, briefly re-crisp in a dry skillet or enjoy cold.
Serving Suggestions
Complementary Dishes
- A simple side salad — A light mix of crisp romaine lettuce, cherry tomatoes, and a sharp vinaigrette cuts through the creaminess of the wrap perfectly.
- Oven-baked potato wedges — For a more substantial meal, some crispy, seasoned potato wedges on the side add a wonderful hearty element.
- A bowl of tomato soup — It’s a classic pairing for a reason! The rich, acidic soup is a fantastic dip and complement to the savory wrap.
Drinks
- Iced green tea with lemon — The clean, slightly bitter notes of the tea are incredibly refreshing and help cleanse the palate between bites.
- A crisp lager or pilsner — The carbonation and mild hoppiness of a light beer work wonderfully with the tangy, savory flavors in the wrap.
- Sparkling water with lime — Sometimes simplicity is best. The bubbles and citrus make every mouthful of the wrap feel fresh and new.
Something Sweet
- Classic chocolate chip cookies — You can’t go wrong here. The sweet, buttery cookies are a delightful contrast after the tangy and savory main event.
- A small bowl of fresh berries — For a lighter finish, some juicy strawberries or raspberries provide a natural, refreshing sweetness.
- A scoop of lemon sorbet — This is a real palate-cleanser. The sharp, citrusy sorbet is the perfect epilogue to the meal.
Top Mistakes to Avoid
- Mistake: Overfilling the tortilla. It’s tempting to pack in as much filling as possible, but this almost guarantees a burst wrap. A moderate amount of filling, placed just below the center, is the key to a neat, rollable package.
- Mistake: Using cold, stiff tortillas straight from the fridge. This is a surefire way to get a cracked, messy wrap. Always warm your tortillas slightly first to make them soft and pliable. I’ve messed this up before too, and it makes all the difference.
- Mistake: Chopping the pickles and onions too coarsely. Large chunks can make the filling lumpy and difficult to roll, and they can dominate each bite. A fine, uniform dice ensures every component is evenly distributed.
- Mistake: Not tasting the filling before assembling. This is your last chance to adjust the seasoning! Everyone’s palate is different, so give it a taste and add more salt, pepper, or even a squeeze of lemon juice if it needs a little lift.
Expert Tips
- Tip: Add a secret ingredient for extra crunch. Toss in a tablespoon of sunflower seeds or chopped celery into the chicken mixture. It introduces another layer of texture that plays so well with the soft chicken and creamy sauce.
- Tip: Use the wrap itself as a flavor vehicle. Don’t just grab plain tortillas! Spinach or tomato-flavored wraps can add a subtle extra dimension of flavor and a pop of color to your final dish.
- Tip: Get a tighter roll with a simple tuck. When you start rolling, really tuck the bottom flap of the tortilla under the filling as you begin to roll forward. This initial tight tuck is what creates a secure, burrito-style wrap that won’t unravel.
- Tip: Let the filling rest for maximum flavor. If you have just 30 extra minutes, cover the chicken salad mixture and let it sit in the fridge before assembling the wraps. The flavors will deepen and meld together beautifully.
FAQs
Can I make this recipe gluten-free?
Absolutely! This recipe is very easy to adapt. Simply use your favorite gluten-free tortillas or wraps. Just double-check that all your other ingredients, like the Dijon mustard, are certified gluten-free if that is a concern for you. The filling itself is naturally gluten-free, so it’s a very simple swap.
How long will the assembled wraps keep in the fridge?
For the best texture, I’d recommend eating them the same day they are made. If you need to store them, wrap them very tightly in plastic wrap or parchment paper and they should be okay for up to 24 hours. The tortilla may soften a bit from the moisture in the filling, but they will still taste great.
Can I use a different type of protein?
Of course! This is a wonderfully flexible concept. Canned tuna or chickpeas (mashed slightly) would be excellent substitutes for the chicken. The creamy, tangy sauce and pickles work with a variety of bases, so feel free to get creative based on what you have on hand.
My filling seems a bit dry. What can I do?
No problem! This can happen depending on the size of your chicken breast or the brand of mayo. Simply add another tablespoon of mayonnaise or Greek yogurt and mix it in. You’re looking for a moist, cohesive mixture that holds together easily but isn’t swimming in sauce.
Is there a way to add a bit of heat to these wraps?
Definitely! A dash of hot sauce stirred into the filling, a sprinkle of red pepper flakes, or even using a spicy pickle variety would add a lovely kick. You could also add some finely chopped jalapeño for both heat and a fresh, crisp texture.
Chicken And Pickle Wrap
Make a quick and delicious Chicken and Pickle Wrap in just 15 minutes! Perfect for a portable lunch or easy meal. Get the simple recipe now!
Ingredients
For the Wraps
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2 large flour tortillas (burrito-size)
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1 large chicken breast (about 200 g, cooked and shredded)
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3 tbsp mayonnaise
-
1 tbsp Greek yogurt or sour cream
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1 tsp Dijon mustard
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1/4 tsp garlic powder
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1/4 tsp onion powder
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1/4 cup dill pickles (finely chopped)
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2 tbsp red onion (finely diced)
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1 tbsp fresh dill (chopped)
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1/4 tsp black pepper
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salt (pinch, to taste)
Instructions
-
Start by preparing your chicken. If you haven’t already, shred your cooked chicken breast into bite-sized pieces and place it in a medium mixing bowl. You’ll want it to be in small, uniform shreds so that it mixes evenly with the other ingredients and is easy to bite into later. Using two forks to pull the chicken apart works perfectly for this.01
-
Now, let’s make the creamy, tangy sauce that binds everything together. In the same bowl with the chicken, add the mayonnaise, Greek yogurt (or sour cream), and Dijon mustard. The Dijon adds a lovely sharpness that really complements the pickles. Sprinkle in the garlic powder, onion powder, black pepper, and a pinch of salt.02
-
Time for the star ingredients! Add your finely chopped dill pickles and diced red onion to the bowl. The key here is a fine chop—you want little bursts of flavor in every bite, not large, overwhelming chunks. Finally, stir in the fresh, chopped dill. The aroma at this point is just fantastic—fresh, herby, and tangy all at once.03
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Now, mix everything together until it’s thoroughly combined. Use a spatula or a large spoon to fold the ingredients, making sure the sauce coats every piece of chicken and the pickles and onions are evenly distributed. Take a moment to taste the mixture. Does it need more salt? Another grind of pepper? Adjust the seasoning to your liking now.04
-
Lay your large flour tortillas flat on a clean surface. If you’d like to make them more pliable and prevent cracking, you can warm them gently for about 15 seconds in the microwave or in a dry skillet over medium heat. Divide the chicken and pickle mixture between the two tortillas, spooning it into a line just below the center of each wrap.05
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It’s wrapping time! Fold the bottom edge of the tortilla up and over the filling, tucking it in snugly. Then, fold in the left and right sides towards the center. Now, roll the wrap tightly away from you, keeping the filling contained. You should end up with a neat, cylindrical package. The filling should be completely enclosed, ready for eating or packing away.06
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If you’re not eating them immediately, you can wrap them tightly in parchment paper or foil to hold their shape. To serve, you can slice them in half on a sharp diagonal—this looks really appealing and makes them easier to handle. And that’s it! You’ve just created a seriously delicious and satisfying meal in minutes.07
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