Honey Mustard Chicken Salad Wraps with Almonds and Cranberries

Looking for a lunch that’s both quick and satisfying? These honey mustard chicken salad wraps are the answer. Tender pre-cooked chicken is tossed with fresh mixed greens, crunchy sliced almonds, sweet dried cranberries and a tangy honey Dijon dressing, then rolled up in warm flour tortillas. It’s a no-fuss meal that comes together in minutes.

Perfect for busy weekdays, these wraps are portable and mess-free-especially if you wrap them in foil for on-the-go eating. The combination of flavors and textures is sure to become a favorite.

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Ingredients

9 ounce Fully Cooked Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

3 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Slice the fully cooked chicken breasts into ½-inch thick pieces.
2. In a large bowl, combine the sliced chicken, mixed greens, honey Dijon dressing, sliced almonds and dried cranberries. Toss until everything is evenly coated.
3. Wrap the flour tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
4. Place each warm tortilla on a clean work surface. Divide the chicken salad mixture evenly among the tortillas, placing it on the bottom third of each.
5. Fold the bottom edge of each tortilla up over the filling, then fold in the left and right sides. Roll tightly from the bottom to form a wrap. (Tip: For less mess, place each tortilla on a large piece of foil before rolling, then wrap in foil. Simply unwrap as you eat!)
6. Slice each wrap in half diagonally and serve immediately.

Recipe Tips

FAQ

Can I use leftover cooked chicken instead of pre-cooked chicken breasts?

Absolutely! Simply shred or dice any cooked chicken you have on hand. Adjust the amount to about 9 ounces.

What can I substitute for honey Dijon dressing?

You can make your own by mixing 3 tablespoons of honey, 1 tablespoon of Dijon mustard, 2 tablespoons of olive oil and a splash of vinegar. Whisk until smooth.

How do I keep the wraps from getting soggy?

To prevent sogginess, assemble the wraps just before serving. If packing for later, keep the filling and tortillas separate and assemble when ready to eat.