If you are looking for a fresh, flavorful, and absolutely delightful lunch or light dinner idea, the Cranberry Pecan Chicken Salad Wraps Recipe is about to become your new go-to. This dish balances juicy chicken with the sweet tartness of dried cranberries and the satisfying crunch of toasted pecans, all wrapped up in a soft flour tortilla. The blend of creamy, tangy dressing with a hint of honey and lemon makes each bite a perfect harmony of textures and flavors you will love sharing with friends or enjoying as a special treat. It’s simple, quick to prepare, and endlessly customizable, making it a standout recipe that fits right into any busy day.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in creating the unforgettable taste and texture of the Cranberry Pecan Chicken Salad Wraps Recipe. From the tender chicken adding heartiness to the crunchy pecans delivering richness and the cranberries brightening each bite with their sweetness, this ingredient list is straightforward but mighty.
- Cooked chicken breast: The star protein providing a tender, juicy base for your salad.
- Dried cranberries: Add a vivid burst of sweetness and chewiness that balances savory flavors perfectly.
- Chopped pecans (toasted): Introduce a nutty crunch that makes every bite exciting and satisfying.
- Mayonnaise or Greek yogurt: A creamy binder that brings moisture and silkiness with an option to lighten it up.
- Dijon mustard: Delivers a subtle tang and depth, elevating the dressing beautifully.
- Honey (optional): Offers a hint of natural sweetness to brighten the overall flavor.
- Fresh lemon juice: Lifts the salad’s brightness, balancing richness with acidity.
- Salt and pepper: Essential for seasoning and enhancing all the flavors.
- Large flour tortillas: Soft and pliable, perfect for wrapping and carrying all those delicious ingredients.
- Mixed greens or lettuce (optional): Adds a fresh, crisp contrast and vibrant color inside the wrap.
How to Make Cranberry Pecan Chicken Salad Wraps Recipe
Step 1: Prepare the chicken
Start by shredding or dicing your cooked chicken breast into bite-sized pieces. This makes the chicken easy to mix and ensures every forkful of your wrap is bursting with flavor without being cumbersome to eat.
Step 2: Mix the salad ingredients
In a large bowl, combine your shredded chicken with dried cranberries, chopped pecans, and mixed greens if you’re using them. Mixing these together first distributes all the wonderful textures evenly before the dressing goes in.
Step 3: Make the dressing
In a separate small bowl, whisk together mayonnaise or Greek yogurt, Dijon mustard, honey, fresh lemon juice, salt, and pepper until smooth and well combined. This creamy and slightly tangy dressing is what ties all the salad ingredients into one delicious creation.
Step 4: Combine salad with dressing
Pour the dressing over the chicken mixture, gently tossing everything until the salad is evenly coated. This step ensures every bite is creamy and flavorful.
Step 5: Assemble the wraps
Lay a large flour tortilla flat on your work surface. Spoon a generous portion of the chicken salad onto the center of the tortilla, then fold in the sides and roll it up tightly to keep all those delicious ingredients inside.
Step 6: Serve or store
Slice your wrap in half if you like, and serve immediately to enjoy the freshest taste and texture, or wrap tightly in plastic wrap for a handy, transportable meal later.
How to Serve Cranberry Pecan Chicken Salad Wraps Recipe
Garnishes
Fresh herbs like chopped parsley or chives sprinkled on top add a lovely pop of color and fresh aroma. A few extra pecans or cranberries on the plate can provide a pretty, inviting presentation and hint at the flavors inside.
Side Dishes
Your wraps pair beautifully with simple sides such as a crisp green salad, crunchy carrot sticks, or a bowl of warm soup for a comforting meal. The sweet and nutty flavors also work well alongside baked sweet potato fries or a light fruit salad.
Creative Ways to Present
Try slicing the wrap into bite-sized pinwheels for a fun party appetizer or serve the salad itself in hollowed-out mini bell peppers for an elegant twist. For a picnic, pack the salad and tortillas separately to keep everything fresh and assemble just before eating.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken salad in an airtight container in the refrigerator for up to 3 days. Keep your wraps wrapped tightly in plastic or foil to maintain freshness and prevent the tortillas from drying out.
Freezing
While the chicken salad itself can be frozen, the texture of the mayonnaise dressing and fresh ingredients might change after thawing. It’s best to freeze the cooked chicken separately if you want to prep in advance and then mix fresh salad ingredients when ready to eat.
Reheating
Since these wraps are best served cold or at room temperature, reheating is generally not recommended. If you prefer a warm wrap, try heating just the tortilla before assembling the cold salad inside.
FAQs
Can I use other nuts instead of pecans?
Absolutely! Walnuts or almonds make excellent substitutes that still deliver crunch and flavor, so feel free to use what you have on hand.
Is there a healthier alternative to mayonnaise in this recipe?
Yes, Greek yogurt works wonderfully as a lighter option without sacrificing creaminess. It also adds a pleasant tanginess that complements the salad well.
Can I make this recipe vegan?
To make a vegan version, substitute the chicken with chickpeas or a plant-based protein, use vegan mayo, and ensure your wraps do not contain animal products.
How far in advance can I prepare the chicken salad?
You can assemble the salad up to 24 hours ahead, just keep it refrigerated and stir gently before assembling your wraps for the best texture and flavor.
What type of tortillas work best for these wraps?
Large, soft flour tortillas are ideal because they’re flexible and sturdy enough to hold all the fillings without tearing.
Final Thoughts
The Cranberry Pecan Chicken Salad Wraps Recipe is truly a gem that’s as easy to make as it is delicious to eat. Its balance of savory, sweet, and crunchy elements wrapped in a soft tortilla makes it perfect for quick lunches, picnics, or casual dinners. Give this recipe a try, and I guarantee it will quickly become a favorite you’ll want to make again and again.
Print
Cranberry Pecan Chicken Salad Wraps Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
This Cranberry Pecan Chicken Salad is a quick and flavorful dish featuring tender cooked chicken breast mixed with sweet dried cranberries, toasted pecans, and a creamy, tangy dressing made from mayonnaise, Dijon mustard, and fresh lemon juice. Wrapped in soft flour tortillas with optional mixed greens, this protein-packed salad is perfect for a satisfying lunch or light dinner, ready in just 15 minutes.
Ingredients
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
Wraps
- 4 large flour tortillas
Instructions
- Prepare the chicken: Shred or dice the cooked chicken breast into bite-sized pieces for easy mixing and convenient eating.
- Mix the salad: In a large bowl, combine the shredded chicken, dried cranberries, toasted chopped pecans, and mixed greens if using. This creates a balance of flavors and textures.
- Make the dressing: In a small bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, honey, fresh lemon juice, salt, and pepper until smooth and well combined to form a creamy, tangy dressing.
- Combine: Pour the dressing over the chicken mixture and toss gently until all ingredients are evenly coated with the dressing, ensuring a flavorful bite every time.
- Assemble the wraps: Lay a large flour tortilla flat on a clean surface and spoon a generous portion of the chicken salad mixture onto the center of the tortilla.
- Wrap and serve: Fold in the sides of the tortilla and roll it up tightly. Slice each wrap in half and serve immediately, or wrap tightly for easy meal prep and enjoyment later.
Notes
- Toast the pecans lightly in a dry skillet over medium heat for 3-4 minutes to enhance their flavor and crunch.
- Use Greek yogurt instead of mayonnaise for a lighter, healthier option with added protein.
- Adjust the amount of honey or omit it entirely if you prefer a less sweet salad.
- Feel free to substitute flour tortillas with whole wheat or gluten-free wraps to suit dietary needs.
- Add fresh herbs like parsley or cilantro to brighten the flavor profile.
