Cranberry Pecan Chicken Salad Wraps
These Cranberry Pecan Chicken Salad Wraps are fresh, flavorful, and super easy to make—perfect for a quick lunch or light dinner!
Servings: 4 servings
Ingredients
- 2 cups cooked chicken shredded or diced
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup plain Greek yogurt
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large lettuce leaves or whole wheat wraps
- 1/4 cup chopped green onions
Instructions
- Prepare the chicken by shredding or dicing 2 cups of cooked chicken. Use leftover roasted, rotisserie, or poached chicken breasts.
- In a medium mixing bowl, whisk together 1/4 cup plain Greek yogurt, 1 tablespoon honey, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to make the dressing.
- Add the shredded chicken to the bowl with the dressing. Toss in 1/2 cup dried cranberries, 1/2 cup chopped pecans, and 1/4 cup chopped green onions. Stir gently until everything is well combined.
- Lay out 4 large lettuce leaves or whole wheat wraps. Spoon the chicken salad evenly onto each leaf or wrap. Be careful not to overfill if using lettuce to avoid tearing. Fold and roll wraps tightly if using.
- Serve immediately for the freshest taste, or chill for 30 minutes to let flavors meld. Enjoy your Cranberry Pecan Chicken Salad Wraps!
Equipment
- Mixing Bowl
- Sharp Knife
- Cutting Board
- Measuring Cups and Spoons
- Spatula or spoon
Notes
- Toast pecans lightly before chopping to enhance their flavor and crunch.
- Use turkey or tofu cubes as a protein alternative for variation.
- Store leftover chicken salad in an airtight container in the fridge for up to 3 days.
- Assemble wraps just before serving to prevent sogginess, especially when using lettuce leaves.
- Substitute honey with maple syrup or agave nectar for a vegan-friendly sweetener.