I love a good chicken salad wrap. It makes lunch so much more enjoyable than a boring sandwich. Or a light dinner.
Recently, I had the most amazing wrap at a cafe (go figure, right?) and it was so good, I just had to recreate the recipe at home. It took a little experimenting but I finally found the perfect combination of ingredients.
Here’s my new Cranberry Chicken Salad Wrap recipe and is it ever delicious!
This Cranberry Chicken Salad Wrap recipe has chicken, slivered almonds, celery, and dried cranberries for added flavor. It’s quick and easy to prepare, making it a delicious way to enjoy a healthy, filling lunch.
I make a batch every week and store the chicken salad in the fridge where it’s easy for both my husband and myself to make a delicious lunch whenever we need to.
When you have good food readily available, it’s much easier to make healthy eating choices.
This Cranberry Chicken Salad Wrap recipe is perfect as I work toward eating healthier and feeding my family more protein-filled, nutritious meals.
For me, It’s not just about “healthy” foods, but also about knowing where that food came from. NatureRaised Farms food offers delicious, all-natural chicken that is minimally processed with no artificial ingredients added. Their farmers never give their chickens any hormones, steroids, or antibiotics.
I don’t know about you, but it seems like every time I turn around, I’m hearing about more chemicals, preservatives and even more scary things like hormones and stuff added to our food. So I found this brand quite refreshing to read about.
NatureRaised Farms brand works with dedicated family farmers. And their animals are treated humanely; chickens are cage-free and there are no animal proteins used ever. I’ve heard horror stories about the way some major poultry companies care for their animals so I’m happy to support a company that is humane.
And doesn’t that all translate into better-tasting food for us? Mmmmmm! I’m happy that we have this great well-balanced choice for our families.
In honor of delicious, truly natural chicken, I’m happy to share my yummy recipe for Cranberry Chicken Salad Wrap with you.
What You’ll to Make Cranberry Chicken Salad Wraps:
2 chicken breasts (about 1 pound), cooked and shredded
1/2 cup dried cranberries
3/4 cup celery, chopped
1/2 cup slivered almonds
about 1 cup of mayonnaise (use more or less than this recommended amount to your taste)
1 tablespoon lemon juice
6 whole wheat tortilla wraps*
*or serve on a bed of lettuce for a gluten-free, even healthier lunch!
Directions:
Shred or chop the cooked chicken breast and put into a large bowl.
Add the dried cranberries, celery, and slivered almonds and toss together.
Add the mayonnaise and lemon juice and mix until well combined. You may want to add more or less mayo, depending on your taste.
Spoon some of the cranberry chicken mixture into your whole wheat tortilla wraps…
…wrap and enjoy!
Store leftover chicken salad in a sealed container in the refrigerator. Don’t make the wraps until you are ready to eat it, as you don’t want a soggy tortilla shell.
Mmm…now doesn’t this cranberry chicken salad wrap sound like a tasty lunch?
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PinDescription
A yummy wrap with chicken, slivered almonds, celery, and dried cranberries for a new twist. It’s quick and easy to prepare, making it a delicious way to enjoy a healthy, protein-filled lunch.
Ingredients
- 2 chicken breasts (about 1 pound), cooked and shredded
- 1/2 cup dried cranberries (Craisins)
- 3/4 cup celery, chopped
- 1/2 cup slivered almonds
- about 1 cup mayonnaise
- 1 tablespoon lemon juice
- 6 whole wheat tortilla wraps or serve on lettuce or spinach
Instructions
- Shred the chicken breast and put into a large bowl. Add the craisins, celery, and almonds and toss together. Add the mayonnaise and lemon juice and mix until combined. You may want to add a little more or LESS mayo, depending on your taste. Spoon into a whole wheat flour tortilla, wrap, and serve.
- Store leftovers in a sealed container in the fridge.
Notes
Note: For a gluten-free or Paleo option, serve on a bed of lettuce.
Helga says
October 28, 2013 at 3:32 pmI love the cranberry/chicken combo in sandwiches!
Carol Scott says
January 16, 2017 at 11:41 amGod bless you my sister I believe God directed me to this sit, I am a sixty six year old great grandmother and not technology savvy
So can you give me the recipe, I made ip my mind on 2017 to change the way I eat. Thank you in advance. Carol Scott
Diane says
January 26, 2017 at 11:17 amCarol, right under the picture of the wrap it says “Read More”. Just click on that and you will find more pics and the recipe. Hope this helps.
Diane
Alexia says
October 29, 2013 at 12:27 amThis looks SO good and doesn’t seem like it would take long to make. I love cranberries!
Tammy S says
October 29, 2013 at 10:37 amWow this looks and sounds delicious! I love how easy it is to make. I agree with you about wanting my chicken to be just chicken. Not a bunch of nasty stuff I can’t even pronounce. Thanks for the recipe!
Yolanda Crisostomo says
October 31, 2013 at 5:11 pmWow! This sounds like it would be also good wrapped with lettuce :)))
Nichol says
November 4, 2013 at 2:20 pmCranberry is perfect with chicken. I’d also do a lettuce wrap and use Greek yogurt 🙂 This looks delicious!
Seth says
November 4, 2013 at 5:05 pmWhoa, this looks good. Can’t even compare to the wraps I see that are pre-made in restaurants or grocery stores.
Ivana Jankovic says
December 12, 2013 at 12:30 pmThis look so delicious! I have to try it! I’ll make this, i promise 🙂
Kesha says
January 6, 2014 at 7:20 pmI love chicken salad! I can’t wait to try this!
Amy @ {Life to the Full} says
January 7, 2014 at 4:20 pmLOVE this recipe!
Amy Adams says
January 8, 2014 at 11:11 pmWe usually have wraps in the summer but this looks absolutely delicious and I think I would like to add this to my dinners with a side dish of warm soup. Yum!
Natalie F says
January 13, 2014 at 4:07 pmSooooooo good. Thank you!
Colleen J soon to be W says
January 28, 2014 at 9:01 pmLove all the things you share. I am about to become a mom of a nine-year-old boy. While I love kids and have had a number of them around (with my late husband) we didn’t have kids of our own – married late. However, since he passed away, I have met the most wonderful Christian man. His son has been without a mom for 4+ years (died from cancer). It will be a challenge to be a 24/7 mom, but I know with God’s help it will be amazing. So excited and nervous! Please keep me in your prayers. And please, keep sharing everything including the great recipes!
Erika says
January 29, 2014 at 1:14 pmThanks so much, Colleen! I will definitely be praying for you and your new family. What a wonderful step of faith. It sounds like your new husband and son are very blessed to have you. Thanks for sharing with me.
Lizett says
February 4, 2014 at 11:59 pmThank you! I made this today. My husband and I loved it. (He’s super hard to please)
Dante Harp says
January 19, 2016 at 6:43 amVery good! I would only use 1/2 cup of mayonnaise next time.
Tracey says
April 26, 2016 at 9:52 pmHow did you cook your chicken, did you just bake it? Did you add any seasonings to it? This recipe looks delish and I can’t wait to try it!
Erika says
May 17, 2016 at 2:21 pmHi Tracey, I usually boil it over medium heat to cook my chicken. No seasonings, though you certainly could if you prefer.
LaurieH says
March 9, 2018 at 4:01 amI would use leftovers from rotisserie chicken. It’s so nice to have dried cranberries and almonds sold as a salad topper when you are in a hurry! I don’t like a lot of Mayo either.
Paulette Szymanski says
May 16, 2016 at 9:46 pmCan you tell me how much 1 serving is? 1/2 cup?
Erika says
May 17, 2016 at 2:23 pmHi Paulette! To be honest, I don’t usually measure, but I think 1/2 cup is fairly accurate.
Gracelynn says
June 23, 2016 at 3:26 pmHello! I stumbled upon this recipe via Pinterest, and just tried it today. It was delicious. I was a little hesitant, as I have never made chicken salad before, but it turned out great. Thanks!
However, when I first got to this page, I only read the recipe instructions. I went back to read the entire blog post and noticed you made some comments about poultry farming.
As a farmer in Illinois, who also raises chickens, I can assure you all poultry is raised without the use of hormones. It is actually illegal to use hormones in pork and poultry. Regardless of whether the packaging says “Hormone Free” or not, you can rest assured that their are no added hormones in the chicken you purchase at the grocery store. For many, this is simply a marketing tool.
I have a fairly new blog (only 3 or so posts), but if you are ever curious about various farming practices, I’d love to have a conversation! Feel free to check it out anytime and ask any questions! http://www.farmersgrace.wordpress.com
★★★★★
Pam M says
July 24, 2016 at 3:25 pmVery excited to try this recipe. However, I would like to note that NO farmer gives their chickens added hormones or steroids. It’s against FDA regulations and is incredibly inefficient. The increase in the size of chickens has been accomplished through genetic selection (meaning the chickens that were larger were the ones selected to continue breeding). Some producers have latched onto the “hormone/steroid/antibiotic free” thing as a marketing ploy to capitalize on folks who want to get healthier. You can look it up. I’m an agriculture professor just trying to spread a little truth. Have a great day!
O says
January 7, 2017 at 1:54 pmSalt?
Sabrina says
January 19, 2017 at 8:43 pmI add a little stone ground Dijon mustard & a pinch of kosher salt as well. It is amazing how much additional flavor those two things add. This is also great over an arugula salad blend if you are watching your calories.
★★★★★
Erika says
January 22, 2017 at 11:43 amSabrina, that sounds delicious! Thanks for sharing.
Sybil says
February 13, 2017 at 10:33 amWith so much mayo, what is the calorie count
Erika says
February 17, 2017 at 1:23 pmThat depends entirely on the mayo brand, Sybil. 🙂 You can plug in your preferred mayo along with the remaining ingredients for this recipe into any calorie calculator and determine the calories. You can also decrease the mayonnaise in this recipe to your preference.
Meilyn says
February 16, 2017 at 10:31 pmI definitely will try this again, with Greek yogurt instead of mayo. I was able to take a few bites before I felt sick to my stomach – All that we could taste was the mayo. It looked amazing though…
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Erika says
February 17, 2017 at 1:16 pmOh my gosh, Meilyn! I can’t believe you actually felt SICK to your stomach! I’d definitely throw THAT mayo away. EWW!! The mayo can really make or break this recipe. A good mayonnaise brand you like is definitely a must here and everyone has their own favorites. But it sounds like the greek yogurt is a good option for you. ?
Jan Cornelsen says
February 25, 2017 at 9:54 pmI also love this sandwich filling! I change mine up now and then, for some variety. I sometimes add a bit of siracha sauce to kick it up some; other times I add some ground or fresh herbs, like rosemary or thyme. YUM! Let’s keep eating healthy!!
★★★★★
Erika says
February 28, 2017 at 6:54 pmI love the idea of adding a touch of sriracha sauce, Jan. Thanks for sharing!
Kim says
January 1, 2018 at 6:41 pmMade this yesterday, We made sandwiches with it. Delicious. I left the lemon juice out, but that was a personal preference. My husband said it was a keeper.
★★★★★
Holly Hill says
January 4, 2018 at 4:24 pmHi Erika! Thank you for posting this! I’ve been looking for some simple, healthy, delicious lunches for my hungry boys. This looks like it’ll be perfect! I’m so excited to try it. We just picked up the ingredients- and will be trying this for lunch next week! Even my pickiest one says it looks yummy!
pauline morris says
March 16, 2018 at 1:20 pmI MADE THIS YESTERDAY, VERY EASY AND SOOOOO GOOD!!!!! AND WILL HAVE AGAIN EVERYONE L-O-V-E-D IT!!!!!!! THANK YOU SO MUCH!!!
★★★★★
Katrina says
April 9, 2018 at 7:56 pmMy husband told me 5 times while eating this salad that I needed to save the recipe. He loved it.
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Erika says
April 25, 2018 at 5:46 pmAwesome! I love reading comments like this!
Jordan says
April 21, 2018 at 9:10 pmI substituted greek yogurt for the mayo and just as yummy! 🙂
★★★★
Erika says
April 25, 2018 at 6:06 pmGreat to hear, Jordan!