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Pasture Raised Chicken Salad Wrap Recipe

What's more refreshing than cold chicken salad packed with zesty herbs like dill and parsley, nestled in your favorite wrap tortilla? This dish is one of my go-to lunch options because it's absolutely delicious and everyone loves it. Start with a whole chicken (or a mix of breasts and thighs), roast until tender and easily shreddable, then combine with a creamy, crunchy, herbaceous mixture that will have you sneaking spoonfuls straight from the bowl. Once assembled, chill the chicken salad for at least 30 minutes, ideally 45-60, to allow the flavors to meld and achieve that cool, refreshing vibe. Pile this delicious mixture into your preferred wrap, add a few leaves of crisp lettuce, and you have a high-protein, flavorful meal that's perfect for any summer day.

Makes 3-4 wraps

INGREDIENTS

For the Roast Chicken –

  • One 3-4 lb. 1915 Farm Pasture Raised Whole Chicken (or a combination of breasts or tenders, and leg quarters or thighs)
  • 1 lemon, sliced into thick rounds
  • 1 head of garlic, sliced in half crosswise
  • 5 tbsp olive oil
  • 1 tbsp kosher salt
  • 1/2 tsp freshly cracked pepper
  • 1 Tbsp dried dill
  • 1 Tbsp dried chives, optional
  • Flaky finishing salt, such as Maldon

For the Chicken Salad – 

  • 2/3 cup mayo
  • 1/4 cup sour cream
  • 1.5 Tbsp lemon juice, from about half a lemon
  • 1 tsp dijon 
  • 1/2 tsp salt
  • 1/2 tsp freshly cracked pepper
  • 3 tbsp fresh dill, minced
  • 3 tbsp fresh parsley, minced
  • 3 scallions, green and white parts, thinly sliced
  • 2 celery stalks, finely diced
  • 3-4 cups of shredded chicken 

For the Wraps – 

  • Your favorite large wrap tortilla 
  • Lettuce, about 2 leaves per wrap. Green leaf, romaine, or butter work best.

INSTRUCTIONS

For the Low n' Slow Rotisserie Style Chicken – Preheat oven to 300°F

For the Hot n' Fast Roast Chicken – Preheat oven to 400°F

Remove chicken from package & dry completely. Place in a cast iron skillet or small Dutch oven (no lid). Surround the chicken with thick lemon slices. This will infuse the pan juices with lemon which you’ll be basting with.

In a small bowl, combine olive oil, dried dill, dried chives if using, kosher salt & pepper. Rub all over chicken.

Stuff cavity with halved garlic head and tie legs together with butchers twine. Sprinkle with a pinch of finishing salt such as Maldon. 

Transfer chicken to preheated oven. 

Low n' Slow: Roast for 2 hours, basting every hour, until leg juices run clear and chicken is cooked through and very tender.

Hot n' Fast: Roast for 45-60 minutes, basting once during. You'll have less juices with this method vs. low n' slow, so don't stress if you can't baste much. 

Once chicken is done, allow to rest for 15-20 minutes before carving and shredding the meat. Reserve the chicken skin if desired (I like to pop it in the toaster oven at 400°F for 15 minutes until super crispy like a chip and crumble it into my chicken mixture or just eat it like a snack – or add it to your broth bag).  

When all the meat is shredded, give it a good chop with a large knife to create a uniform texture. Set aside or cover and refrigerate until ready to use.

For the Chicken Salad – In a large bowl, combine mayo, sour cream, lemon juice, dijon, salt, pepper, fresh dill, and fresh parsley. Stir well to combine, then add shredded chicken, scallions, and celery. Combine well and CHILL for at least 30 minutes, ideally 45-60 minutes. This will really allow the flavors to come together and give it that cold refreshing vibe we're after.

To Assemble – place tortilla on a flat surface, followed by lettuce, and large scoops of chicken salad mixture. Wrap like a burrito, folding in the left and right sides first, using your thumbs to bring up the bottom of the tortilla, roll forward and use your middle fingers to tuck in the top edges (see recipe video here for a demo). Slice in half if desired, and enjoy!

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you can't get enough of our pasture raised chicken, consider one of our new subscription boxes (ships free in TX, reduced in other states), which always allow you to add extras, like whole chickens. Choose how often you would like your subscription box delivered, add extras when you want, and pause or cancel for free anytime. We'd love to have you join the Grassroots Meat Club!

 

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