The short version
Cold cooked chicken with a bright yogurt-caper dressing and crunchy lettuce in whole-wheat wraps. Serves 2 · estimated 10 minutes including prep. Use properly chilled, fully cooked ready-to-eat chicken. Starting with raw chicken adds cooking and cooling time.
Why you’ll love this lemon caper chicken wraps
- A complete methodMeasured ingredients, practical equipment and clear cooking cues.
- 15-Min DinnersCold cooked chicken with a bright yogurt-caper dressing and crunchy lettuce in whole-wheat wraps.
- Know before you startUse properly chilled, fully cooked ready-to-eat chicken. Starting with raw chicken adds cooking and cooling time.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Before you shop. Use properly chilled, fully cooked ready-to-eat chicken. Starting with raw chicken adds cooking and cooling time.
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Lemon Caper Chicken Wraps
Cold cooked chicken with a bright yogurt-caper dressing and crunchy lettuce in whole-wheat wraps.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 2
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Equipment
- Mixing bowlsSee our pick →
- 8-inch chef’s knifeSee our pick →
Instructions
-
Make the dressing
Mix yogurt, chopped capers, lemon juice and mustard in a bowl.
-
Coat the chicken
Shred the chilled cooked chicken and toss with the dressing. Keep it cold until assembling.
-
Prepare the crunch
Wash and dry the lettuce and cucumber. Shred the lettuce and cut cucumber into thin sticks.
-
Wrap
Divide lettuce, cucumber and chicken between the tortillas. Fold in the sides, roll tightly and cut in half.
Recipe notes
- Timing: Use properly chilled, fully cooked ready-to-eat chicken. Starting with raw chicken adds cooking and cooling time. Preparation, preheating and any rest explicitly stated in this method are included in the total estimate. Follow doneness and package directions if they require longer.
- Recipe status: Newly authored for this collection and not yet kitchen-tested. Cooking times are estimates.
- Recipe-page cover: A text recipe card. The Pinterest pin uses an AI-generated editorial food illustration in the style of the earlier collection, not a photograph of a kitchen-tested dish.
- Nutrition: Not calculated for this recipe.
Nutrition has not been calculated for this recipe.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
Easy variations
- Dill dressing: Add a tablespoon of chopped fresh dill to the yogurt.
- Larger batches: Scale ingredient quantities with the serving controls. Use sufficient pan or basket space and allow more time for extra batches; instruction text describes the base batch.
How to store and reheat
- For this recipe: Keep the filling chilled and assemble just before eating. Use within 2 days or the chicken’s remaining storage time, whichever is shorter.
- Chill promptly: Refrigerate perishable food in shallow covered containers at 40°F / 4°C or below within 2 hours, or 1 hour above 90°F / 32°C. Follow the shorter storage period stated above or on an opened ingredient; previously cooked ingredients keep their original storage deadline.
Frequently asked questions
What should I know before making lemon caper chicken wraps?
Use properly chilled, fully cooked ready-to-eat chicken. Starting with raw chicken adds cooking and cooling time.
Can I make it ahead?
Keep the filling chilled and assemble just before eating. Use within 2 days or the chicken’s remaining storage time, whichever is shorter.
Has this recipe been kitchen-tested?
Not yet. This is a newly authored recipe with estimated timing. Check the stated doneness, safe internal temperatures where given, and ingredient package instructions.