Poppy-Inspired Chicken Salad Wraps

Featured in: Light Colorful Bowls & Greens

This dish features tender roasted chicken combined with a fresh mix of baby greens, purple cabbage, carrot, bell pepper, and green onions. The light dressing blends Greek yogurt, honey, Dijon mustard, apple cider vinegar, and poppy seeds, adding a bright, tangy flavor. Wrapped in whole wheat tortillas and topped with creamy avocado and fresh herbs, these wraps offer a balanced, colorful meal perfect for any occasion.

Updated on Mon, 08 Dec 2025 14:22:00 GMT
A close-up of colorful poppy-inspired chicken salad wraps ready to eat, filled with fresh ingredients. Save to Pinterest
A close-up of colorful poppy-inspired chicken salad wraps ready to eat, filled with fresh ingredients. | poppyfork.com

A vibrant, fresh chicken salad wrap inspired by the cheerful spirit of poppies—packed with crisp greens, colorful vegetables, and a light, tangy dressing, all wrapped for easy enjoyment.

This recipe quickly became a family favorite for its freshness and ease of assembly.

Ingredients

  • Chicken: 2 medium boneless skinless chicken breasts (about 300 g) 1 tablespoon olive oil ½ teaspoon salt ¼ teaspoon black pepper
  • Salad Base: 2 cups mixed baby greens (e.g. arugula spinach baby kale) 1 cup shredded purple cabbage 1 medium carrot julienned ½ red bell pepper thinly sliced 2 green onions thinly sliced
  • Dressing: 3 tablespoons Greek yogurt 1 tablespoon mayonnaise 1 tablespoon honey 2 teaspoons Dijon mustard 1 tablespoon apple cider vinegar 1 tablespoon poppy seeds Salt and pepper to taste
  • Assembly: 4 large whole wheat wraps or tortillas 1 ripe avocado sliced ¼ cup fresh herbs (parsley dill or basil) chopped

Instructions

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Step 1:
Preheat oven to 400°F (200°C) Rub chicken breasts with olive oil salt and pepper Place on a baking sheet and roast for 15 minutes or until cooked through Let rest 5 minutes then dice or shred
Step 2:
In a large bowl combine mixed greens cabbage carrot bell pepper and green onions
Step 3:
In a small bowl whisk together Greek yogurt mayonnaise honey Dijon mustard apple cider vinegar poppy seeds salt and pepper until smooth
Step 4:
Add the diced chicken to the salad base Pour dressing over and toss to coat evenly
Step 5:
Lay wraps flat Distribute salad mixture equally among the wraps Top with avocado slices and fresh herbs
Step 6:
Roll up each wrap tightly slice in half if desired and serve immediately
Product image
Dries dishes, utensils, and cookware neatly after cooking, keeping your countertop organized and clutter free.
Check price on Amazon
Product image
Dries dishes, utensils, and cookware neatly after cooking, keeping your countertop organized and clutter free.
Check price on Amazon
Save to Pinterest
| poppyfork.com

This dish brings smiles at every meal time as the whole family enjoys the fresh, colorful wraps.

Required Tools

Baking sheet Large mixing bowl Small bowl Knife Cutting board

Allergen Information

Contains Eggs (mayonnaise) Dairy (Greek yogurt) Wheat (wraps) May contain Mustard sesame (if using certain wraps) Double-check all labels for hidden allergens if uncertain

Nutritional Information

Calories 370 Total Fat 14 g Carbohydrates 34 g Protein 28 g per serving

Perfectly rolled poppy-inspired chicken salad wraps with visible filling; a healthy and delicious lunch option. Save to Pinterest
Perfectly rolled poppy-inspired chicken salad wraps with visible filling; a healthy and delicious lunch option. | poppyfork.com
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Keep spatulas, spoons, and cooking tools organized and within reach while preparing meals.
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Enjoy your fresh and healthy chicken salad wraps that are perfect for any quick meal or gathering.

Poppy-Inspired Chicken Salad Wraps

Vibrant chicken salad wraps with mixed greens, colorful vegetables, and a light, tangy dressing.

Prep Time
20 min
Cook Time
15 min
Overall Time
35 min
Created by Cooper Anderson


Skill Level Easy

Cuisine Contemporary American

Makes 4 Number of Servings

Diet Tags None specified

What You Need

Chicken

01 2 medium boneless, skinless chicken breasts (about 10.5 oz)
02 1 tablespoon olive oil
03 ½ teaspoon salt
04 ¼ teaspoon black pepper

Salad Base

01 2 cups mixed baby greens (arugula, spinach, baby kale)
02 1 cup shredded purple cabbage
03 1 medium carrot, julienned
04 ½ red bell pepper, thinly sliced
05 2 green onions, thinly sliced

Dressing

01 3 tablespoons Greek yogurt
02 1 tablespoon mayonnaise
03 1 tablespoon honey
04 2 teaspoons Dijon mustard
05 1 tablespoon apple cider vinegar
06 1 tablespoon poppy seeds
07 Salt and pepper to taste

Assembly

01 4 large whole wheat wraps or tortillas
02 1 ripe avocado, sliced
03 ¼ cup fresh herbs (parsley, dill, or basil), chopped

Directions

Step 01

Roast Chicken: Preheat oven to 400°F. Rub chicken breasts with olive oil, salt, and pepper. Place on a baking sheet and roast for 15 minutes or until fully cooked. Let rest 5 minutes, then dice or shred.

Step 02

Prepare Salad Base: In a large bowl, combine mixed baby greens, shredded cabbage, julienned carrot, sliced red bell pepper, and sliced green onions.

Step 03

Make Dressing: Whisk together Greek yogurt, mayonnaise, honey, Dijon mustard, apple cider vinegar, poppy seeds, salt, and pepper in a small bowl until smooth.

Step 04

Combine Salad: Add the diced chicken to the salad base. Pour dressing over and toss gently to coat evenly.

Step 05

Assemble Wraps: Lay the whole wheat wraps flat. Evenly distribute the salad mixture among wraps. Top each with avocado slices and fresh herbs.

Step 06

Serve: Roll up each wrap tightly, slice in half if desired, and serve immediately.

Tools Needed

  • Baking sheet
  • Large mixing bowl
  • Small bowl
  • Knife
  • Cutting board

Allergy Info

Review all ingredient labels for allergen risks and talk to a doctor if you’re uncertain.
  • Contains eggs (mayonnaise), dairy (Greek yogurt), and wheat (wraps).
  • May contain mustard and sesame depending on wrap choice.

Nutrition Info (each serving)

Nutritional details are for reference and not a substitute for medical guidance.
  • Total Calories: 370
  • Total Fat: 14 g
  • Carbohydrates: 34 g
  • Proteins: 28 g