If you’re searching for that perfect balance of sweet, crunchy, and savory all wrapped up in a convenient handheld meal, look no further than the Cranberry Pecan Chicken Salad Wraps Recipe. This delightful dish combines tender chicken with zesty mustard, juicy dried cranberries, and crunchy pecans, delivering a burst of flavor and texture in every bite. It’s a simple yet impressive recipe that’s ideal for busy lunches, casual dinners, or even a potluck centerpiece. Once you try this wrap, it’s bound to become one of your all-time favorites for good reason.
Ingredients You’ll Need
These ingredients are straightforward but each plays an essential role to elevate the salad’s flavor, texture, and visual appeal. From the creaminess of the mayonnaise to the tang of lemon juice, every component brings something special to this wrap.
- 2 cups cooked chicken (shredded or chopped): The star protein that offers a tender, hearty base.
- 1/2 cup dried cranberries: Provides natural sweetness and a chewy contrast.
- 1/2 cup chopped pecans: Adds a satisfying crunch and nutty richness.
- 1/2 cup celery (finely chopped): For fresh, crisp texture and a mild vegetal note.
- 1/4 cup red onion (finely chopped): Brings a subtle sharpness and color vibrancy.
- 1/2 cup mayonnaise: Creates a creamy coating that binds everything smoothly.
- 1 tablespoon Dijon mustard: Adds a tangy, slightly spicy kick.
- 1 tablespoon lemon juice: Brightens the flavors and lifts the overall taste.
- 1/4 teaspoon salt: Enhances all the other seasonings harmoniously.
- 1/4 teaspoon black pepper: Provides a gentle heat and depth.
- 4 large flour tortillas or wraps: The perfect vessel that holds everything together.
- Fresh lettuce leaves (optional): Adds an extra layer of freshness and crunch.
How to Make Cranberry Pecan Chicken Salad Wraps Recipe
Step 1: Combine the Chicken and Mix-Ins
Start by tossing the cooked chicken with the dried cranberries, chopped pecans, celery, and red onion in a large bowl. This step ensures all the flavors and textures get evenly distributed before adding the dressing, setting the stage for a very balanced salad.
Step 2: Whisk the Dressing
In a smaller bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth. This mixture imparts a creamy tang that beautifully complements the natural sweetness of the cranberries and crunch of the pecans.
Step 3: Dress the Salad
Pour the dressing over the chicken mixture and stir gently but thoroughly, making sure each ingredient is lightly coated. This brings everything together without drowning out the individual flavors.
Step 4: Assemble the Wraps
Lay your tortillas flat. If you like, add a layer of fresh lettuce on each for extra crispness. Spoon about half a cup of the chicken salad onto the center of each tortilla. Fold in the sides, then roll up tightly, just like you would a burrito. This rolling technique keeps the filling securely tucked inside.
Step 5: Serve or Store
You can slice each wrap in half and serve right away to enjoy the freshest texture, or wrap them tightly and refrigerate to enjoy later as a packed lunch or quick snack. Either way, these wraps hold their shape nicely and maintain their vibrant flavors.
How to Serve Cranberry Pecan Chicken Salad Wraps Recipe
Garnishes
Fresh herbs like parsley or chives sprinkled on top add a lovely pop of color and a mild herbal aroma that amps up the presentation. A light dusting of cracked black pepper also adds visual appeal and a little extra warmth.
Side Dishes
Pair these wraps with crunchy pickles or a simple green salad dressed with a light vinaigrette to keep the meal refreshing and balanced. You might also enjoy some baked sweet potato fries for a satisfying, cozy comfort side.
Creative Ways to Present
For a charming lunchbox idea, slice the wraps into bite-sized pinwheels perfect for parties or snacks. Or serve alongside a colorful fruit salad where the natural sweetness echoes the cranberries for a fun, complementary contrast.
Make Ahead and Storage
Storing Leftovers
Once wrapped tightly in plastic wrap or foil, these chicken salad wraps keep well in the refrigerator for up to 2 days. This makes them a great option for meal prep or leftovers without losing their delightful texture.
Freezing
Because the fresh ingredients like lettuce and tortilla can become soggy, freezing is not recommended for these wraps. For best results, prepare the chicken salad mixture in advance, freeze it separately, and assemble the wraps fresh when ready to eat.
Reheating
These wraps are best enjoyed cold or at room temperature, so reheating isn’t necessary. If you prefer a warm meal, you can unwrap the filling and gently warm it in a skillet, then rebuild your wrap fresh to keep that great texture.
FAQs
Can I substitute the mayonnaise with something lighter?
Absolutely! Greek yogurt is a fantastic option to swap for half or all of the mayonnaise. It keeps the creaminess but adds a bit more tang and reduces the fat content, making it light and refreshing.
What kind of chicken works best for this recipe?
Rotisserie chicken is a huge time-saver and works perfectly here, but any cooked chicken breast or thigh, shredded or chopped, will do. Just make sure it’s tender and well-seasoned to keep the salad flavorful.
Are these wraps suitable for gluten-free diets?
They sure can be! Simply use gluten-free tortillas or wraps instead of traditional flour ones, and you’ve got a delicious gluten-free meal that doesn’t skimp on taste or texture.
Can I make these wraps vegan?
To make a vegan version, substitute the chicken with chickpeas or tofu, use vegan mayonnaise, and omit or replace honey-based mustard with a vegan alternative. You’ll still enjoy a wonderfully flavorful wrap!
What’s the best way to keep these wraps from getting soggy?
Layering fresh lettuce between the tortilla and the chicken salad acts as a moisture barrier and helps maintain the wrap’s crispness. Also, store wraps tightly wrapped and consume within a day or two for the freshest bite.
Final Thoughts
There’s something so comforting and satisfying about the Cranberry Pecan Chicken Salad Wraps Recipe that makes it a standout in any meal rotation. Whether you’re looking for a quick lunch or a dish to impress guests, these wraps deliver a winning combination of flavors and textures with effortless charm. Give it a try—you might just find your new favorite lunch or picnic treat that everyone asks for again and again!
Print
Cranberry Pecan Chicken Salad Wraps Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 wraps
- Category: Main Course
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
Cranberry Pecan Chicken Salad Wraps are a delicious and easy-to-make meal perfect for lunch or a light dinner. Packed with tender cooked chicken, sweet dried cranberries, crunchy pecans, and fresh vegetables, all tossed in a tangy mayonnaise-Dijon dressing and wrapped in a soft tortilla. These wraps are not only flavorful but also convenient for meal prep and quick meals on the go.
Ingredients
Chicken Salad
- 2 cups cooked chicken (shredded or chopped)
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/2 cup celery (finely chopped)
- 1/4 cup red onion (finely chopped)
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Wraps
- 4 large flour tortillas or wraps
- Fresh lettuce leaves (optional)
Instructions
- Prepare the chicken salad: In a large bowl, combine the cooked chicken, dried cranberries, chopped pecans, finely chopped celery, and red onion. Mix well to evenly distribute all ingredients.
- Make the dressing: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
- Combine salad and dressing: Pour the prepared dressing over the chicken mixture. Stir gently but thoroughly until the chicken salad is evenly coated with the dressing.
- Assemble the wraps: Lay each flour tortilla flat on a clean surface. Place a layer of fresh lettuce leaves in the center of each tortilla if using.
- Add the chicken salad: Spoon about 1/2 cup of the chicken salad onto the center of each tortilla over the lettuce.
- Wrap it up: Fold in the sides of each tortilla, then roll up tightly from one end to the other, forming a neatly wrapped burrito style.
- Serve: Slice each wrap in half and serve immediately, or wrap tightly in plastic wrap and refrigerate for later to enjoy as a convenient meal prep option.
Notes
- For convenience, use rotisserie chicken to save time.
- For a lighter version, swap half the mayonnaise with Greek yogurt.
- These wraps keep well in the fridge and are perfect for meal-prep lunches.
- To make gluten-free wraps, substitute regular tortillas with gluten-free ones.
