Sunchoke Chicken Salad Wraps
Elevate your lunch game with these refreshing Sunchoke Chicken Salad Wraps! Packed with shredded chicken, crunchy celery, diced red bell pepper, and the nutty sweetness of sunchokes (also known as Jerusalem artichokes), this recipe brings delightful texture and flavor to every bite. A creamy, tangy dressing made with Greek yogurt, mayonnaise, Dijon mustard, and a squeeze of fresh lemon juice ties it all together, while fresh parsley and optional chopped nuts add a final burst of brightness and crunch. Served in crisp lettuce leaves for a gluten-free, low-carb wrap, these vibrant wraps are perfect for a quick, healthy meal or make-ahead lunch. Ready in just 20 minutes, they’re as nourishing as they are delicious!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast (shredded)
- 1 cup Sunchokes (Jerusalem artichokes, peeled and diced)
- 1 cup Celery (chopped)
- 0.5 cup Red bell pepper (diced)
- 2 stalks Green onions (sliced)
- 2 tablespoons Fresh parsley (chopped)
- 0.25 cup Mayonnaise
- 0.25 cup Greek yogurt
- 1 teaspoon Dijon mustard
- 2 teaspoons Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- 8 leaves Large lettuce leaves (e.g., Romaine or butter lettuce)
- 0.25 cup Optional: chopped nuts (e.g., walnuts or pecans)
Instructions
Begin by preparing your salad base. Peel and dice the sunchokes into small, bite-sized pieces.
In a large mixing bowl, combine the shredded chicken, diced sunchokes, chopped celery, diced red bell pepper, and sliced green onions.
In a smaller bowl, prepare the dressing by whisking together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
Pour the dressing over the chicken and vegetable mixture. Add the freshly chopped parsley and optional chopped nuts if using. Stir well to combine until everything is evenly coated with the dressing.
Taste the chicken salad and adjust seasoning with additional salt or pepper, if needed.
To assemble the wraps, lay one lettuce leaf flat on a plate. Scoop about 1/2 cup of the chicken salad onto the center of the leaf.
Fold the sides of the lettuce leaf inward slightly, then roll tightly from the bottom to create a wrap. Secure with a toothpick if needed.
Repeat the process for the remaining lettuce leaves and chicken salad.
Serve immediately as a light meal or refrigerate for up to 24 hours for a chilled, make-ahead wrap option.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1460 mg | 63% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 25.5 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1844 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
