A flavorful wrap blending tender chicken, dried cranberries, toasted pecans, and crisp greens in creamy dressing.
# Components:
→ Chicken Salad
01 - 2 cups cooked chicken breast, diced or shredded
02 - 1/2 cup mayonnaise
03 - 1/4 cup plain Greek yogurt
04 - 1 tablespoon Dijon mustard
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 1/2 cup dried cranberries
08 - 1/3 cup toasted pecans, roughly chopped
09 - 1/4 cup celery, finely diced
10 - 1/4 cup green onions, thinly sliced
→ Wrap Assembly
11 - 4 large spinach or plain flour tortillas (10-inch)
12 - 2 cups mixed salad greens (baby spinach, arugula or romaine)
13 - Optional: 1/2 cup thinly sliced apple or pear
# Directions:
01 - In a large mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, salt, and black pepper until smooth.
02 - Add diced chicken, dried cranberries, toasted pecans, celery, and green onions to the dressing. Gently fold to combine thoroughly.
03 - Taste the mixture and adjust salt or pepper as needed for balanced flavor.
04 - Warm the tortillas briefly in the microwave for about 10 seconds to increase pliability.
05 - Lay each tortilla flat, place 1/2 cup mixed greens in the center, then top with approximately 3/4 cup of the chicken salad mixture. Add optional apple or pear slices if desired.
06 - Fold the sides of the tortilla inward and roll up tightly from the bottom to secure the filling.
07 - Cut each wrap diagonally in half and serve immediately or wrap tightly in parchment paper for later consumption.
