Description
Make these Cranberry Walnut Chicken Salad Wraps for a fun, flavorful seasonal lunch. This recipe brings together creamy chicken salad with the crunch of walnuts and the sweetness of cranberries, all wrapped up for an easy meal.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1/2 cup mayonnaise
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 2 tablespoons finely chopped celery
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 4 large whole wheat tortillas or wraps
Instructions
- Combine the shredded chicken, mayonnaise, dried cranberries, chopped walnuts, celery, Dijon mustard, and lemon juice in a medium bowl.
- Mix everything gently until the ingredients are just combined. Do not overmix.
- Season the chicken salad with salt and pepper to your preference.
- Lay out one tortilla flat. Spoon about one-fourth of the chicken salad mixture onto the center of the tortilla.
- Fold the sides of the tortilla inward, then tightly roll it up from the bottom to create a wrap.
- Repeat the filling and rolling process for the remaining tortillas.
- Slice the wraps in half, if desired, and serve immediately.
Notes
- You can use leftover rotisserie chicken for quick prep.
- Toast the walnuts lightly before chopping for deeper flavor.
- If you prefer a tangier salad, add a splash more lemon juice.
- Feel free to substitute pecans for walnuts.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Mixing and Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: Approx. 400
- Sugar: Approx. 10g
- Sodium: Approx. 450mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 3g
- Unsaturated Fat: Approx. 17g
- Trans Fat: 0g
- Carbohydrates: Approx. 35g
- Fiber: Approx. 4g
- Protein: Approx. 25g
- Cholesterol: Approx. 60mg