Chicken Cranberry Pecan Salad Wraps

If you’re looking for a recipe that is quick and easy, this wrap is for you! I originally found the recipe here, but I tweaked it a little. So I’ll give you the original recipe first and then I’ll tell you what I did. That’s what I love about cooking – you can improvise and make it your own. But that’s a double-edged sword because I’ve ruined plenty of dishes by improvising a little too much. (Don’t ask about the kale quinoa minestrone soup I made a couple months ago 🤢)

These wraps are also perfect for shepherds! You can hold the wrap in one hand and munch down, while your other hand is free to drive to Bible study or scroll through your Bible study notes. 

ORIGINAL RECIPE

INGREDIENTS

• 3 cups cooked, shredded chicken
• ½ cup dried, sweetened cranberries
• ½ cup chopped pecans
• ¾ cup chopped celery
• ½ cup mayonnaise
• Salt, optional
• White pepper, optional
• 1 teaspoon Parsley, fresh
• 4 large tortillas or wraps

So you basically just throw all the ingredients together in a bowl, mix it up and slap it on a tortilla. Easy peasy! 

I used boneless, skinless chicken breast and just boiled it til cooked through. Then I used some kitchen scissors to chop it up into small pieces. I didn’t have pecans, but I had some almonds on hand, so  I chopped up a handful of those. I’m sure you can substitute with almost any nut (walnuts, macadamia nuts, Brazil nuts, cashew). I chopped up the celery into pretty tiny pieces cause I didn’t want it to stand out too much, but I will say that it adds a nice crunch. 🙂

Now, I’m not really a fan of mayo, so I approached this recipe with hesitation, but I was pleasantly surprised when I first took a bite and found that the cranberries and the mayo have really nice complimentary flavors. And the cool thing about this recipe is that you can adjust the amount of mayo you use based on your taste preference. I skipped the white pepper, salt and parsley. The second time I made this I included the salt and pepper and didn’t notice any difference. 

Now it’s time to wrap it up! (Hehe, pun not intended) The original recipe says to spread the mixture onto a tortilla in an even layer, then roll it up (kinda like when you roll up sushi). If you do it that way and then slice it into pieces it looks cool, but when I was making the wraps I forgot about the cool rolly way and just piled the stuff on the tortilla and wrapped it up like a burrito. Still turned out yummylicious!

I also added some cilantro and spinach to up the nutritional game. Side note: I used giant wrap/burrito tortillas but smaller flour tortillas would work fine too. I don’t suggest corn tortillas because of their flavor and size. Also, to make the tortilla more bendy and to prevent it from tearing, heat it up a little beforehand.

Later I ate it with some pretzel crisps and that was dee-lish. I bet it’ll be just as good in a lettuce wrap too.

I hope this recipe will save you some time so that you can focus on feeding hungry sheep with the word of God! 🐑  📖