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Irresistible Cranberry Pecan Chicken Wraps

Cranberry Pecan Chicken Wraps - featured image

These wraps combine the crunch of pecans, sweetness of dried cranberries, and creamy chicken salad in a soft tortilla for a quick, delicious meal.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/3 cup dried cranberries
  • 1/3 cup pecans, chopped
  • 2 ribs celery, finely diced
  • 2 tablespoons green onions, sliced thin
  • Salt and pepper to taste
  • 46 large tortillas (flour or gluten-free)
  • Leafy greens (optional, like spinach or arugula)

Instructions

  1. Shred or dice the cooked chicken into bite-sized pieces. Finely chop the celery, green onions, and pecans. Toast pecans in a dry skillet over medium heat for 3-4 minutes if desired.
  2. In a medium mixing bowl, combine the shredded chicken, mayonnaise, Dijon mustard, dried cranberries, chopped pecans, celery, and green onions. Mix well until evenly combined.
  3. Season with salt and pepper to taste.
  4. Warm the tortillas in a dry skillet for about 30 seconds on each side or microwave for 10-15 seconds to make them pliable.
  5. Lay out each tortilla and place a handful of leafy greens on one side. Spoon a generous portion of the chicken salad on top of the greens.
  6. Fold in the sides of the tortilla, then roll tightly from the bottom to create the wrap. Slice in half if desired.
  7. Serve immediately or wrap in foil for later.

Notes

[‘Shredded chicken gives a more tender texture, while diced chicken offers a chunkier bite.’, ‘Toast pecans to enhance their nutty flavor.’, ‘Avoid overfilling the wraps to make them easier to roll.’, ‘Store chicken salad separately and assemble wraps before serving to avoid sogginess.’, ‘Experiment with different greens like shredded lettuce or kale for variety.’]

Nutrition

Keywords: cranberry pecan chicken wraps, chicken salad wraps, easy lunch recipe, quick meal, healthy wraps