Cranberry Pecan Chicken Wrap (Printable)

Tender chicken and dried cranberries blend with toasted pecans and greens in a creamy wrap, perfect for festive meals.

# Components:

→ Chicken Salad

01 - 2 cups cooked chicken breast, diced or shredded
02 - 1/2 cup mayonnaise
03 - 1/4 cup plain Greek yogurt
04 - 1 tablespoon Dijon mustard
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 1/2 cup dried cranberries
08 - 1/3 cup toasted pecans, roughly chopped
09 - 1/4 cup celery, finely diced
10 - 1/4 cup green onions, thinly sliced

→ Wrap Assembly

11 - 4 large spinach or plain flour tortillas (10-inch)
12 - 2 cups mixed salad greens (baby spinach, arugula, or romaine)
13 - Optional: 1/2 cup thinly sliced apple or pear

# Directions:

01 - In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, salt, and black pepper until smooth.
02 - Fold in diced chicken, dried cranberries, chopped pecans, celery, and green onions until evenly incorporated.
03 - Taste and adjust seasoning with additional salt and pepper if necessary.
04 - Microwave the tortillas for 10 seconds to make them pliable.
05 - Place 1/2 cup mixed salad greens on the center of each tortilla, top with about 3/4 cup of chicken salad, and add apple or pear slices if desired.
06 - Fold in the sides of the tortilla and roll tightly from the bottom to enclose the filling.
07 - Cut each wrap diagonally in half and serve immediately or wrap tightly for later.

# Expert Advice:

01 -
  • Festive and flavorful combination
  • Perfect for holiday lunches or parties
02 -
  • For a lighter version, use all Greek yogurt instead of mayonnaise
  • Gluten-free wraps may be used for a gluten-free version
03 -
  • Toast pecans just until fragrant to enhance flavor without burning
  • Use crisp apples or pears for a refreshing crunch
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