Ingredients
Method
Instructions
- Prepare the pecans: If not already toasted, spread the pecans on a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant. Set aside to cool, then roughly chop.
- In a medium bowl, combine the shredded chicken, mayonnaise (or yogurt), diced celery, dried cranberries, toasted pecans, Dijon mustard, and garlic powder.
- Mix gently with a spatula until all ingredients are evenly coated. Be careful not to overmix, which can break down the chicken too much.
- Season the mixture generously with salt and freshly ground black pepper. Taste and adjust seasonings as necessary. Chill for at least 10 minutes for flavors to meld.
- To assemble the wraps, lay out the lettuce leaves flat. Spoon approximately 1/4 cup of the chicken salad mixture down the center of each lettuce leaf.
- Fold the sides of the lettuce inward and roll tightly from the bottom up, creating a neat, handheld wrap. Serve immediately.
Notes
For an extra layer of flavor, consider adding one tablespoon of finely minced red onion to the salad mixture. These wraps are best eaten the same day they are made.
