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Recipe of the Week: Cranberry Chicken Salad Wrap

Recipe of the Week: Cranberry Chicken Salad Wrap

Summertime, and the living’s easy— shouldn’t lunch prep be easy too? A quick and easy meal allows for more time in the warm sunshine, enjoying your lunch at a picnic table with a cold glass of lemonade. Whether you’re packing lunch for yourself or for the kids, your menu should include fresh and tasty ingredients to keep you looking forward to the lunchtime rumbles— and this Cranberry Chicken Salad Wrap will do just that.

What You’ll Need: (serves 6):

  • 2 chicken breasts, pre-cooked and shredded
  • ½ c. dried cranberries
  • ¾ c. chopped celery
  • ½ c. almond slivers
  • 1-1.5 c. light mayonnaise
  • 1 tbsp. lemon juice
  • 6 whole wheat tortillas
  • Celery salt & pepper to taste
  • Additional wrap fixin’s (we recommend arugula and banana pepper rings!)

How to Make:

Place shredded chicken in a large bowl. Add in almonds, cranberries and celery; tossing to mix. Then, add in the mayonnaise and lemon juice and mix until well-combined. Sprinkle with celery salt and pepper and mix together, then spread the mixture onto tortillas and roll into wraps. Enjoy!

Tip: If prepping for lunches throughout the week, don’t make the wraps until the morning you’re going to eat them to save the tortilla from a slightly soggy fate. Scoop individual servings of the chicken salad into small plastic containers and store in the refrigerator until you’re ready to eat! This chicken salad is also delicious on top of salad greens (or on its own). Enjoy!

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