Go Back

Camp Chicken Salad Wraps

A tangy, mayo-free chicken salad that stays safe without refrigeration, packed into sturdy wraps for a no-fire lunch on the trail.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Lunch
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup plain Greek yogurt full-fat, or dairy-free alternative
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 cup finely chopped celery
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped toasted almonds omit for nut-free
  • 4 large tortillas or lettuce wraps gluten-free if needed

Equipment

  • one 10-inch skillet
  • cutting board
  • knife
  • mixing bowl
  • spoon
  • heavy-duty foil or reusable container

Method
 

  1. Pat chicken thighs dry with a paper towel. Season both sides with salt and pepper.
  2. Heat olive oil in a 10-inch skillet over medium-high heat until it shimmers. Place chicken thighs in the skillet in a single layer. Cook 5 minutes without moving, until the underside is golden brown.
  3. Flip each thigh. Reduce heat to medium. Cover the skillet with a lid or foil. Cook 10 minutes, until the internal temperature reaches 165°F at the thickest part. Remove chicken to a plate and let rest 5 minutes.
  4. While chicken rests, in a mixing bowl whisk together Greek yogurt, apple cider vinegar, and Dijon mustard until smooth.
  5. Dice the rested chicken into 1/2-inch cubes. Add to the bowl with the yogurt mixture. Add celery, parsley, and almonds. Stir until evenly coated.
  6. To pack for the trail: Lay each tortilla flat. Spoon about 1/2 cup of chicken salad down the center. Fold in the sides, then roll tightly from the bottom. Wrap each wrap in foil or place in a reusable container.
  7. If using lettuce wraps, spoon the salad into large lettuce leaves just before eating to avoid sogginess.

Notes

Storage: This chicken salad keeps at cool temperatures (below 70°F) for up to 4 hours without an ice pack. For longer trips, store in a cooler with an ice pack. Do not leave in direct sun. Allergens: Contains dairy (Greek yogurt) and tree nuts (almonds). For dairy-free, use a thick coconut yogurt; for nut-free, omit almonds or use sunflower seeds. For keto, serve in lettuce wraps; for gluten-free, use certified gluten-free tortillas. Safety: Always cook chicken to 165°F. If the ambient temperature is above 90°F, consume within 2 hours or keep in a cooler.