Greek Yogurt Chicken Salad Wrap


  • Chicken
  • 4

    large skinless, boneless chicken breasts

  • 1/4

    cup EVOO

  • oregano

  • garlic powder

  • parsley

  • sea salt

  • Greek Yogurt "salad"
  • 1

    cup finely chopped celery

  • 1

    cup finely chopped carrot

  • 1

    cup finely chopped red or white sweet onion

  • 1

    cup chopped grapes

  • 1/2

    cup craisins

  • 1

    cup chopped apple

  • 2

    cups plain, fat free greek yogurt

  • freshly ground pepper, to taste


STEP 1: Preheat Oven to 400 degrees. Place chicken breasts (any fat needs to be trimmed!)at the bottom of a large corningware dish, or any oven-safe baking dish. Pour olive oil over chicken breasts, turning them to coat. Season chicken with the above seasonings, to taste, with only a SPRINKLE of sea salt. Again, turn breasts over to fully coat tops and bottoms with olive oil and seasonings. Using a knife, puncture the chicken breasts once or twice so that they soak in some of the olive oil - this will result in SUPER moist and flavorful chicken! Place on the top rack of oven and bake for about 45-50 minutes, or until juices run clear and meat is white, no traces of pink. Remove chicken and allow to cool. SAVE THE "JUICE" AT THE BOTTOM of the dish!
STEP 2: In two medium-to-large-sized tupperware, place HALF of each indrient listed above into the tupperware. Chop the chicken into bite-sized pieces, separate into two portions, and put one portion in with the other ingredients. Top off each tupperware with the remaining olive oil/chicken juices saved in the baking dish, and lastly a fitting lid. SHAKE vigorously. If ingredients are not mized well, use a rubber spatula to mix in the yogurt more, or add more in if needed. Refrigerate for about a half hour, allowing flavors to mix in.


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  1. Been wanting to try this, but I need a dairy free alternative. What’s the best dairy free Greek yogurt alternative?

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