lunch

Chicken Salad Wrap

PostpartumAmericanEasyServes 215 min

Shredded chicken mixed with Greek yogurt and celery, wrapped in a whole grain tortilla.

This quick lunch is perfect for the ongoing postpartum phase. Using Greek yogurt instead of mayonnaise provides a significant boost of both protein and calcium, which are essential for protecting the mother's bone stores and supporting steady milk production. Paired with whole wheat tortillas and fresh spinach, it delivers the complex carbohydrates and iron needed for round-the-clock energy.

View Nutrition Facts

One serving≈330 kcal · 37 g protein

Calories330 kcal

Protein37 g

Carbs29 g · 4.5g sugar

Fat7.3 g · 2g sat

Fiber4.8 g

Sodium869 mg

Folate68 mcg DFE

Iron2.3 mg

Calcium170 mg

Choline103 mg

Iodine48 mcg

Vitamin D5.6 IU

Vitamin B120.8 mcg

DHA + EPA16 mg

Zinc2.2 mg

from its ingredients

Ingredients

8 oz chicken breast, cooked and shredded
½ cup plain Greek yogurt
2 stalks celery, finely diced
¼ red onion, finely diced
Juice of ½ lemon
1 tbsp Dijon mustard
1 tbsp fresh dill, chopped
¼ tsp salt
¼ tsp black pepper
1 cup spinach
2 large whole wheat tortillas

Method

1In a medium bowl, combine the Greek yogurt, Dijon mustard, lemon juice, dill, salt, and pepper. Stir well.
2Fold in the shredded chicken, diced celery, and diced red onion until everything is evenly coated.
3Lay the tortillas flat and place a handful of spinach in the center of each.
4Spoon the chicken salad mixture over the spinach.
5Fold the sides of the tortilla inward, then roll tightly from the bottom up. Cut in half and serve.

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