White Mountain Yogurt, Mayo, Pickle Juice, Pickles, Franks Hot Sauce, Dill, Chives, Garlic, Salt

Creamy Pickle Dip Chicken Salad Wraps

Serves 3–4 | Ready in 15 minutes

Zesty, creamy, and delightfully crunchy, this quick chicken salad uses Pickle Envy's probiotic-rich dip as the base. Wrapped in a fresh lettuce cup or flour tortilla, it's perfect for warm days, picnics, or next-day lunches.

Ingredients:
2 cups cooked, shredded Deeply Rooted Ranch Chicken Breast (or rotisserie-style)

½ cup Pickle Envy Creamy Pickle Dip

¼ cup chopped Pickle Envy Kosher Dill Pickles

2 tbsp chopped celery or shredded carrot

1 tbsp chopped red onion or scallion

Cracked black pepper, to taste

Juice of ½ organic lemon

Optional: fresh chopped herbs (dill or parsley)

To Serve:

Lone Star Lettuce Growers Butter Lettuce Leaves or flour tortillas for wraps

Optional toppings: sliced ??avocado, microgreens, extra pickle chips

Instructions:

Make the Chicken Salad:
In a large bowl, combine shredded chicken with Pickle Envy dip, chopped pickles, lemon juice, onion, and celery. Stir well to coat and season with black pepper. Add herbs if desired.

Chill (Optional):
For best flavor, let sit in the fridge for 15–30 minutes. But it's delicious straight away, too.

Assemble Wraps or Cups:
Spoon chicken salad into lettuce leaves or tortillas. Top with extras like sliced ??avocado or microgreens.

Serve:
Serve chilled with a side of kettle chips, sweet potato fries, or fresh veggie sticks for dipping into any leftover pickle dip.