Description
A quick and delicious Cranberry Pecan Chicken Salad wrap featuring tender chicken breast mixed with sweet dried cranberries, crunchy toasted pecans, and a tangy, creamy dressing. Perfect for a nutritious lunch or light dinner, these wraps combine fresh flavors and textures in just 15 minutes.
Ingredients
Scale
Chicken Salad
- 2 cups cooked chicken breast, shredded or diced
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans (toasted for extra flavor)
- 1 cup mixed greens or lettuce (optional)
Dressing
- 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (optional, for sweetness)
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
Wrap
- 4 large flour tortillas
Instructions
- Prepare the chicken: Shred or dice the cooked chicken breast into bite-sized pieces to allow for easy mixing and a consistent texture in the salad.
- Mix the salad: In a large bowl, combine the shredded chicken, dried cranberries, chopped toasted pecans, and mixed greens if using to add freshness and crunch.
- Make the dressing: In a small bowl, whisk together mayonnaise (or Greek yogurt), Dijon mustard, honey, lemon juice, salt, and pepper until smooth and well combined to create a flavorful, creamy dressing.
- Combine: Pour the dressing over the chicken mixture and toss thoroughly until all the ingredients are evenly coated with the dressing.
- Assemble the wraps: Lay a flour tortilla flat on a clean surface and spoon a generous amount of the chicken salad onto the center.
- Wrap and serve: Fold in the sides of the tortilla, roll it up tightly, slice in half, and serve immediately. Alternatively, wrap tightly for convenient meal prep later.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, to enhance their flavor.
- Honey is optional and can be adjusted or omitted based on sweetness preference.
- Serve the wraps chilled or at room temperature for best taste.
- Wraps can be stored in the refrigerator, tightly covered, for up to 2 days.
