Chicken Salad Wrap -

Closeup of two halves of a chicken sandwich wrap stacked on top of each other.

Chicken Salad Wrap

Crunchy, creamy, sweet and savory cranberry walnut chicken salad wraps are perfect for picnics and make-ahead brown bag lunches. This delicious salad can also be served in a lettuce wrap for a low carb option.

Course Lunch, Snack

Cuisine American

Prep Time 8

Cook Time 12

Total Time 20

Servings servings

Calories 487kcal

Author Ann Otis

Ingredients

2 cups chopped, cooked chicken breast
1/2 cup mayonnaise or more, to taste
1.5 tablespoons white wine vinegar
1 tablespoon finely chopped shallot
1 tablespoon chopped fresh parsley tarragon or basil are also good choices.
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup chopped walnuts
1 stalk celery, finely diced
1/2 cup dried cranberries
4 lettuce leaves
4 10-inch flour tortillas

Instructions

In a large bowl, combine mayonnaise, vinegar, shallot, herbs, salt and pepper. Taste and add more salt and pepper to taste.
Add chopped chicken, walnuts, celery, and cranberries and toss until well combined. If you feel the salad is too dry, add another tablespoon or so of mayo. Taste and season with salt and pepper if needed.
Lay one tortilla on a work surface and place a lettuce leaf in the center. Add a heaping half cup of the salad onto the lettuce. Fold in the sides of the tortilla and roll up from the bottom until the filling is sealed in. Slice wrap in half and serve cold or at room temperature.

Video

Notes

Storage & Make-Ahead

The chicken salad can be stored in the refrigerator for up to 3 days. As for the chicken salad wraps, they can be assembled and stored in the refrigerator for up to 24 hours.
If you're making the wraps ahead of time, be sure to wrap them tightly in plastic wrap or foil to prevent them from drying out.

Nutrition