About this recipe

A classic, crowd-pleasing chicken salad tucked into soft flour tortillas — creamy, crunchy, and satisfying. Made with tender poached chicken, crisp celery, sweet red onion, and a tangy mayo-based dressing, this is the kind of reliable recipe that never lets you down. Perfect for quick lunches, meal prep, or casual entertaining.

Instructions

1. 1

   Place the chicken breasts in a saucepan and cover with cold water by about 1 inch. Add the salt, bay leaf, and black peppercorns. Bring to a boil ^[over medium-high heat], then immediately reduce the heat to a gentle simmer.

2. 2

   Simmer the chicken breasts for 12–15 minutes, or until cooked through and no longer pink in the center. The thickest part should reach an internal temperature of %[165°F]. Remove from the pot and let cool for 10 minutes.

3. 3

   Once cool enough to handle, shred or chop the chicken breasts into bite-sized pieces using two forks or a knife. Set aside.

4. 4

   In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth and well combined.

5. 5

   Add the shredded chicken breasts, diced celery, red onion, sweet pickle relish, and parsley (if using) to the bowl with the dressing. Stir everything together until evenly coated. Taste and adjust seasoning — add more salt, lemon juice, or Dijon mustard to your preference.

6. 6

   For best flavor, cover the chicken salad and refrigerate for at least 15 minutes before assembling.

7. 7

   Lay a large flour tortillas flat on a clean surface. Place a large romaine lettuce leaf in the center, leaving a 2-inch border at the bottom. Spoon about 3/4 cup of chicken salad onto the lettuce. Add tomato slices and avocado if using.

8. 8

   Fold the bottom edge of the large flour tortillas up over the filling, then fold in the two sides, and roll firmly away from you to form a tight wrap. Slice in half on a diagonal and serve immediately, or wrap tightly in plastic wrap or aluminum foil to pack for later.