Grammy's Kitchen · Chicken Salad · Avocado Ranch Chicken Salad Wrap
One of 109 chicken salad recipes we measured
19 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 6% |
| acid | 1% | 1% |
| salt | 0% | 0% |
| dairy | 14% | 0% |
| aromatics | 0% | 4% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 4 large flour tortillas (or flatbreads) | |
| 200 g | 1 avocado (peeled and pitted) |
| 8 g | 1/2 tablespoon fresh lemon juice |
| 82 g | 1/3 cup plain Greek yogurt |
| 1/3 cup ranch dressing | |
| 6 g | 1 tablespoon chopped fresh dill |
| 6 g | 1 tablespoon chopped fresh parsley |
| salt and black pepper (to taste) | |
| 280 g | 2 cups cooked chopped chicken |
| 101 g | 1 cup diced celery |
| 8 leaves lettuce | |
| 1 medium tomato (sliced) |
Method: 3 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This chicken salad tastes delicious and went over hugely at a recent event I made it for. However, the liquid part of the recipe is largely dependent on the size of your avocado And the “thinness” factor of your ranch dressing. I suggest adding the liquid to ” — a cook, 4.0★