Dinner

Italian Grinder Chicken Salad Wrap Recipe

ByMaya Arden March 25, 2026March 25, 2026

Introduction

This Italian Grinder Chicken Salad Wrap is a delicious twist on a classic sandwich. Packed with shredded rotisserie chicken, savory Italian meats, cheese, and a tangy dressing, it’s perfect for a quick lunch or light dinner. Easy to assemble and full of vibrant flavors, these wraps make a satisfying meal any day of the week.

Six tortilla wraps cut in half and stacked close together on a wooden surface with a white marbled background. Each wrap shows several layers inside, starting with the light beige tortilla on the outside, then layers of light pink and white cooked meat, slices of pale yellow cheese, bits of reddish bacon, and pieces of green lettuce with small pieces of red and yellow bell pepper mixed in. The texture of the fillings is chunky and moist, with some small pieces and crumbs falling around the stack. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 rotisserie chicken breasts, shredded (about 3 cups)
1/2 cup coarsely chopped iceberg lettuce

1/2 cup finely chopped Black Forest ham (about 2.5 oz.)
1/2 cup finely chopped provolone (about 2.5 oz.)

1/2 cup thinly sliced pepperoni (about 2.5 oz.)
1/2 cup thinly sliced soppressata (about 2.5 oz.)

1/3 cup coarsely chopped banana peppers or peperoncini
1/3 cup finely chopped red onion
1/2 cup mayonnaise

2 tablespoons red wine vinegar
2 teaspoons Italian seasoning
4 (10″) flour tortillas

Instructions

Step 1: In a large bowl, combine the shredded chicken, chopped iceberg lettuce, Black Forest ham, provolone, pepperoni, soppressata, banana peppers, and red onion.
Step 2: In a medium bowl, whisk together the mayonnaise, red wine vinegar, and Italian seasoning until smooth.
Step 3: Pour the dressing over the chicken mixture and toss gently until everything is evenly coated.

Step 4: Place about 1 heaping cup of the chicken salad onto the center of each flour tortilla.
Step 5: Fold the left and right sides of the tortilla toward the center, then fold the end closest to you over the filling.
Step 6: Roll up the tortilla tightly from the bottom, keeping the sides tucked in to form a burrito shape.

Step 7: Cut each wrap in half and serve immediately or wrap tightly for later.

Tips & Variations

For a lighter option, substitute mayonnaise with Greek yogurt or a mix of both.
Swap out the Italian meats for turkey or ham if you prefer a milder taste.

Add fresh herbs like basil or parsley for a bright, fresh flavor.
Use whole wheat or spinach tortillas for added nutrition and color.
If you prefer spice, add a pinch of crushed red pepper flakes to the dressing.

Storage

Store the assembled wraps in an airtight container in the refrigerator for up to 2 days. To keep them from getting soggy, wrap each tightly in plastic wrap or parchment paper. If possible, store the chicken salad separately from the tortillas and assemble just before eating. When ready to eat, enjoy cold or let them sit at room temperature for 10 minutes for best flavor.

How to Serve

The image shows two halves of a wrap sandwich on a white plate with a side of light golden potato chips. The wrap has three visible layers: the outer soft, lightly browned tortilla, the middle layer of sliced cooked chicken pieces mixed with green and yellow pickles, and the innermost layer containing folded slices of pink deli meat, thin slices of cheese, and bits of red and green vegetables all tightly packed together. The wrap halves are positioned so one stands upright showing the colorful fillings clearly, and the other lies flat. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cooked chicken instead of rotisserie?

Yes, freshly cooked chicken breast or thighs shredded by hand or with forks work well and can be seasoned to your preference.

Can I prepare these wraps ahead of time?

Yes, you can prepare the chicken salad up to a day in advance. For the freshest wrap, store the salad and tortillas separately and assemble just before serving.