Cranberry Pecan Chicken Wrap (Printable)

Tender chicken, cranberries, pecans, and greens wrapped with creamy dressing for a flavorful holiday lunch.

# What You'll Need:

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

# Step-by-Step:

01 - In a large mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, salt, and black pepper until smooth.
02 - Fold in diced chicken, dried cranberries, toasted pecans, celery, and green onions gently until evenly mixed.
03 - Taste the mixture and adjust salt and pepper as needed.
04 - Microwave tortillas for 10 seconds to soften and make pliable.
05 - Place each tortilla flat, layer 1/2 cup mixed salad greens in the center, then top with approximately 3/4 cup chicken salad. Add sliced apple or pear if desired.
06 - Fold in the tortilla sides and roll tightly from the bottom to enclose the filling.
07 - Cut each wrap diagonally in half and serve immediately or wrap tightly in parchment paper for later consumption.

# Expert Advice:

01 -
  • Combination of sweet cranberries and crunchy pecans
  • Easy to prepare and perfect for festive occasions
02 -
  • This recipe contains nuts and gluten but can be adapted for allergies.
  • Use certified gluten-free wraps for gluten-free options.
03 -
  • Toast pecans lightly to enhance their flavor and crunch.
  • Use a mix of mayonnaise and Greek yogurt for a creamy yet tangy dressing.
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