Can I make these wraps ahead of time?

Yes! The chicken salad mixture can be made up to 3 days in advance and stored in an airtight container in the refrigerator. For best results, assemble the wraps no more than 24 hours before serving to prevent the tortillas from becoming soggy.

What can I use instead of mayonnaise?

If you're not a fan of mayonnaise or want a lighter option, try Greek yogurt, mashed avocado, or a combination of both. You can also use a light vinaigrette dressing for a completely different flavor profile.

Are these wraps healthy?

Absolutely! These wraps provide lean protein from the chicken, healthy fats from the pecans, and fiber from the cranberries and celery. Using whole wheat tortillas increases the fiber content even more. The portion size and ingredients make this a balanced, nutritious meal option.

Chicken, Cranberry, Pecan Salad Wraps: The Perfect Easy Lunch

Name: Chicken, Cranberry, Pecan Salad Wraps
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: — The Chicken Salad —; 3 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly); 1/2 cup dried cranberries (Craisins); 1/2 cup pecans, roughly chopped and toasted; 1/2 cup celery, finely diced (about 2 stalks); 1/4 cup red onion, finely minced (optional, for bite); 1 tablespoon fresh parsley or dill, chopped; — The Creamy Dressing —; 1/2 cup mayonnaise; 1/4 cup plain Greek yogurt (or sour cream); 1 tablespoon Dijon mustard; 1 teaspoon honey (or maple syrup); 1 teaspoon apple cider vinegar (or lemon juice); 1/2 teaspoon garlic powder; Salt and freshly ground black pepper to taste; — For Assembly —; 4 large flour tortillas (burrito size) or spinach wraps; 2 cups fresh spinach, arugula, or mixed greens

Ingredients

— The Chicken Salad —

3 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly)

1/2 cup dried cranberries (Craisins)

1/2 cup pecans, roughly chopped and toasted

1/2 cup celery, finely diced (about 2 stalks)

1/4 cup red onion, finely minced (optional, for bite)

1 tablespoon fresh parsley or dill, chopped

— The Creamy Dressing —

1/2 cup mayonnaise

1/4 cup plain Greek yogurt (or sour cream)

1 tablespoon Dijon mustard

1 teaspoon honey (or maple syrup)

1 teaspoon apple cider vinegar (or lemon juice)

1/2 teaspoon garlic powder

Salt and freshly ground black pepper to taste

— For Assembly —

4 large flour tortillas (burrito size) or spinach wraps

2 cups fresh spinach, arugula, or mixed greens

Instructions

1. **Toast Pecans:** Place the chopped pecans in a dry skillet over medium-low heat. Cook for 2–3 minutes, stirring frequently, until they are fragrant and slightly darkened. Remove from heat immediately to prevent burning.

2. **Make Dressing:** In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and pepper until smooth and creamy.

3. **Assemble Salad:** In a large bowl, combine the shredded chicken, dried cranberries, toasted pecans, diced celery, red onion, and parsley. Pour the dressing over the top.

4. **Toss:** Gently toss everything together until the chicken and mix-ins are evenly coated in the dressing. Taste and add more salt or pepper if needed.

5. **Wrap:** Lay a large tortilla flat on a clean surface. Place a handful of fresh spinach or greens in the center. Scoop a generous portion (about 3/4 cup) of the chicken salad on top of the greens.

6. **Roll:** Fold the sides of the tortilla in toward the center, then tightly roll it up from the bottom like a burrito. Slice in half on a diagonal.

7. **Serve:** Serve immediately, or wrap tightly in plastic wrap and refrigerate for up to 24 hours.

Notes

Chicken Shortcut: This is the perfect use for leftover roast chicken or a store-bought rotisserie chicken. You can also poach chicken breasts for 15 minutes and shred them.

Toasting is Key: Do not skip toasting the pecans! It releases their natural oils and keeps them crunchy in the creamy dressing.

Lighter Version: You can swap the mayonnaise entirely for Greek yogurt, but you may want to add a little extra honey and lemon juice to balance the tanginess.

Add-Ins: For extra crunch and sweetness, add a diced Granny Smith or Fuji apple to the mix.

Author: Anna Lovae
Prep Time: 15
Category: Lunch
Method: No Cook
Cuisine: American