Blueberry Chicken Salad Wraps

Blueberry Chicken Salad Wraps for K-12 Schools

Amount per serving
Daily Value %*
Total Fat9g14%
Saturated Fat3g15%
Total Carbohydrates27g9%
Dietary Fiber3g12%
Vitamin A1114IU22%
Vitamin C2mg3%


  • 1 cup Yogurt, plain Greek
  • 1 cup Mayonnaise, regular
  • 1 cup Celery, diced
  • 1 tsp Salt
  • 4 lbs Chicken, white, cooked, diced
  • 2lbs 2 oz Blueberries, fresh
  • 50 Tortillas, whole grain 10
  • 1 large head Romaine Lettuce leaves


For easy school foodservice printing, download this recipe as a PDF.

1. To make filling, in a large bowl combine yogurt, mayonnaise, celery and salt. Mix well and refrigerate until ready to fill wraps.

2. CCP: Keep  below 41⁰ F.

3. Gently fold in diced chicken and blueberries into yogurt mayonnaise mix.

4. Remove tortillas from package; wrap securely in aluminum foil.  Warm in oven at 350⁰ F for 10 minutes.  To maintain heat, keep tortillas wrapped tightly in foil while folding individual tortillas.

5. Lay out 10 tortillas on sheet pan or counter and top each with a piece of leaf lettuce.

6. Use a  No. 12 scoop to portion chicken-blueberry salad on center of each lettuce leaf.  Flatten mixture slightly.

7. Roll each tortilla  by folding first from bottom, then each side and finally the top to form a square shape. Turn the square over and cut diagonally. Repeat process with remaining tortillas, lettuce and salad.

8. To serve, place two tortilla halves in a paper boat or plastic cup, with cut side up.

9. CCP: Keep wraps below 41⁰ F during meal service.

About This Recipe

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