Ingredients
- 1 tablespoon olive oil
- ¾ cup chopped boneless chicken breast
- ¼ cup seedless red grapes, halved
- ½ stalk celery, diced
- 2 tablespoons mayonnaise
- 1 pinch dried tarragon, or to taste
- 1 pinch salt to taste
- 1 flour tortilla
- 1 small apple, cored and chopped
- 1 teaspoon chopped walnuts, or to taste
Ingredient Image
Why This Recipe Stands Out
This dish combines creamy chicken salad with the crunch of fresh apples and celery, creating a perfect balance of flavors and textures. It’s light, satisfying, and easy to pack for lunch, making it a great choice for busy days.
Cooking Advice
- Use cooked chicken breast for a lean protein boost.
- Chop the ingredients uniformly to ensure every bite has a mix of flavors.
- Toast the wrap slightly before assembling to prevent it from becoming soggy.
- Chop the ingredients uniformly to ensure every bite has a mix of flavors.
- Toast the wrap slightly before assembling to prevent it from becoming soggy.
Step 1
Lightly heat a little oil in a skillet over medium-high heat. Cook the chicken until it’s nicely browned and no longer pink inside, which should take about 8 minutes. Once it’s done, take it off the heat and let it cool for around 10 minutes.
Step 2
In a bowl, mix the cooled chicken with grapes, chopped celery, and mayonnaise. Stir in some tarragon and add salt to taste.
Step 3
Scoop the chicken salad into one section of your bento box. Roll or gently fold the tortilla and tuck it into the biggest compartment. Add the apple slices and walnuts into the other sections. When you’re ready to eat, just spread the chicken salad onto the tortilla, add the toppings you like, and wrap it up.
Serving Variations
Serve with a side of fresh fruit or crunchy vegetable sticks for a complete meal. Adding a handful of mixed greens inside the wrap can give it an extra fresh touch. This dish pairs well with a light vinaigrette or a crisp iced tea.
Storage & Reheating
Store the chicken salad mixture separately from the wraps to keep everything fresh. Keep the salad in an airtight container in the refrigerator for up to 2 days. Assemble the wrap just before eating to avoid sogginess.
