Tender chicken with cranberries, toasted pecans, and fresh greens in a creamy dressing wrapped in a soft tortilla.
# What You'll Need:
→ 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 for extra crunch
# How To Make It:
01 - In a large mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, salt, and black pepper. Whisk until smooth.
02 - Add diced chicken, dried cranberries, toasted pecans, celery, and green onions to the dressing. Gently fold until evenly incorporated.
03 - Taste the mixture and adjust seasoning with additional salt or pepper if necessary.
04 - Briefly heat the tortillas in the microwave for 10 seconds to increase pliability.
05 - Lay each tortilla flat and place 1/2 cup mixed greens in the center. Top with approximately 3/4 cup of chicken salad and add apple or pear slices if desired.
06 - Fold in the sides of the tortilla and roll tightly from the bottom to enclose the filling securely.
07 - Cut each wrap diagonally in half and serve immediately or wrap tightly in parchment paper for later consumption.
