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A photo of two gluten free chicken salad wraps on a plate with red onions and red grapes in the background.

Gluten Free Chicken Salad Wrap

This Gluten Free Chicken Salad Wrap is a favorite in our house. It’s so easy to make ahead for delicious lunches throughout the week and keeps well in the refrigerator. Wrapped in a Mission® Gluten Free Tortilla, this Gluten Free Chicken Salad Wrap is light and flavorful.
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 wraps
Calories: 428kcal


  • 6 ct. Mission® Gluten Free Tortillas
  • 2 chicken breasts (cooked and cubed (about 3 cups total))
  • 3/4 cup granny smith apple (diced (about 1/2 medium apple))
  • 3/4 cup red grapes (sliced in half)
  • 1/2 cup pecans (roughly chopped)
  • 1/4 cup dried cranberries
  • 1/4 cup celery (diced (about 1 celery rib))
  • 1/4 cup red onion (diced)
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup fresh spinach


  • In a large bowl, combine cooked chicken, diced apple, grapes, pecans, cranberries, and celery. Set aside.
  • In a medium bowl, combine mayonnaise, lemon juice, salt and pepper and stir until combined.
  • Pour mayonnaise over the chicken mixture and toss until covered evenly.
  • Place Mission Gluten Free Tortillas on a flat surface.
  • Add a handful of spinach on top of each tortilla.
  • Spoon chicken salad mixture in the center of each tortilla.
  • Carefully roll up the tortilla and secure with a toothpick.
  • Slice the wrap in half and serve or store for a later meal.


Calories: 428kcal | Carbohydrates: 12g | Protein: 17g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 414mg | Potassium: 413mg | Fiber: 1g | Sugar: 8g | Vitamin A: 545IU | Vitamin C: 5.1mg | Calcium: 18mg | Iron: 0.8mg