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Chicken Cranberry Pecan Salad Wraps

Chicken Cranberry Pecan Salad Wraps

A delightful and refreshing wrap featuring shredded chicken mixed with a creamy dressing, tart dried cranberries, and crunchy toasted pecans, all wrapped in crisp lettuce leaves.
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Light Meal, Lunch
Cuisine: American
Calories: 385

Ingredients
  

For the Salad Filling
  • 2 cups Cooked, shredded chicken breast Rotisserie chicken works well
  • 1/2 cup Mayonnaise Or Greek yogurt for a lighter version
  • 1/4 cup Dried cranberries
  • 1/3 cup Toasted pecans, roughly chopped Toast lightly before chopping
  • 2 tablespoons Celery, finely diced For crunch
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon Garlic powder
  • to taste Salt and black pepper
For Assembly
  • 8 large leaves Butter lettuce or Romaine hearts Trimmed and washed

Method
 

Instructions
  1. 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.
  2. In a medium bowl, combine the shredded chicken, mayonnaise (or yogurt), diced celery, dried cranberries, toasted pecans, Dijon mustard, and garlic powder.
  3. Mix gently with a spatula until all ingredients are evenly coated. Be careful not to overmix, which can break down the chicken too much.
  4. 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.
  5. 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.
  6. 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.