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Four chicken salad wraps cut in halves, showing fillings of diced chicken, cranberries, lettuce, and apple. They are stacked on parchment paper on a white plate.

Homemade Chicken Salad Wraps

Fast and delicious wraps made with homemade chicken salad. Perfect for a simple dinner or lunch and fabulous for a picnic.
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 3 Wraps
Author: Michelle

Ingredients

Chicken Salad Ingredients

  • 2 cups of cooked chicken shredded or diced
  • 1/2 cup diced tart apple like a Granny Smith
  • 1/2 cup sweetened dried cranberries
  • 1/2 cup chopped toasted walnuts
  • 2/3 cup mayonnaise
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons dijon mustard
  • 1 teaspoon honey
  • Pinch of salt

For The Wraps

  • 3 large tortillas burrito sized
  • 1 1/2 cups of leafy greens or lettuce

Instructions

Make The Chicken Salad

  • In a large bowl, combine the diced chicken, apples, walnuts, and cranberries.
  • In a small bowl, whisk together the mayo, mustard, honey, black pepper, and salt.
  • Pour the dressing over the chicken mixture and stir until everything is evenly coated. Give the salad a taste and add more salt and pepper if needed.

Assemble The Wraps

  • Lay a tortilla flat on a clean surface.
  • Line with ½ cup leafy greens and place ¾ cup of chicken salad in the center.
  • Fold up the bottom, one third of the way up the tortilla.
  • Next, fold the left side 1/3 of the way towards the center and then repeat with the right side, like folding an envelope. The chicken salad should still be visible in the center.
  • Tightly roll from the bottom up, keeping the filling tucked in as you go. Place the wrap seam side down on a plate or cutting board.
  • Slice the wrap in half for easy serving.
  • Repeat until you've reached the quantity of wraps needed. Refrigerate any leftover chicken salad you're not using.

Notes

  • Dice the apples into bite sized pieces, about 1/4"
  • To make the wraps ahead, follow the instructions above and either keep the wraps whole and wrap tightly in plastic wrap or slice in half and store in an airtight container in the fridge.  The lettuce will keep the wraps from getting soggy, and the wraps will stay fresh for up to 3 days in the fridge.
Cuisine American
Course Lunch/Dinner

Nutrition

Serving: 1Wrap | Calories: 906kcal | Carbohydrates: 58g | Protein: 34g | Fat: 61g | Saturated Fat: 11g | Polyunsaturated Fat: 34g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 899mg | Potassium: 657mg | Fiber: 7g | Sugar: 23g | Vitamin A: 8850IU | Vitamin C: 12mg | Calcium: 171mg | Iron: 5mg