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Homemade Chicken Salad Wrap with Apples, Grapes, and Spicy Pecans photo
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Chicken Salad Wrap with Apples, Grapes, and Spicy Pecans

A crunchy, slightly sweet chicken salad with apples, grapes, and spicy pecans, rolled in whole grain flatbread for an easy lunch or light dinner.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 cup light mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/2 cup Major Grey's chutney
  • 4 cooked chicken breasts cut into 1/2-inch pieces
  • 2 stalks celery diced
  • 1/2 small red onion sliced
  • 1 Granny Smith apple peeled, cored, and diced
  • 1 cup red seedless grapes halved
  • 2 tablespoons fresh parsley chopped
  • salt and pepper to taste
  • 1 cup spicy pecans see pecan recipe below
  • 4 whole grain flatbreads or whole wheat tortillas
  • 2 cups fresh baby spinach leaves
  • 1 cup pecan halves
  • 1 tablespoon butter melted
  • 1/2 tablespoon Worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt

Instructions

  • In a medium bowl, whisk together the light mayonnaise, Dijon mustard, and Major Grey's chutney until smooth.
  • Add the diced cooked chicken, diced celery, sliced red onion, diced apple, halved grapes, and chopped parsley to the dressing; season with salt and pepper and stir until evenly combined. Chill until ready to assemble.
  • Preheat the oven to 350°F (175°C) for the spicy pecans.
  • In a medium bowl, toss the pecan halves with melted butter, Worcestershire sauce, cayenne pepper, ground cumin, and 1/4 teaspoon salt until evenly coated.
  • Spread the coated pecans in a single layer on a baking sheet and bake for 10 to 12 minutes, stirring once or twice, until toasted and fragrant; be careful not to burn them. Let cool.
  • Combine 1 cup of the cooled spicy pecans into the chilled chicken salad, reserving any extra for topping.
  • Lay out the 4 flatbreads and divide the baby spinach evenly among them. Spoon the chicken-and-pecan mixture onto each flatbread, roll tightly, and cut in half to serve.

Equipment

  • Medium mixing bowl
  • Baking Sheet
  • Spoon or Spatula
  • Oven
  • Knife
  • Cutting Board

Notes

  • Chill the chicken salad before assembling for easier rolling.
  • Toast pecans carefully and stir to prevent burning.
  • Use cooked rotisserie chicken for convenience.
  • Reserve some pecans to sprinkle on top for extra crunch.