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Chicken Wraps with Cranberries, Pecans, and Feta

A bright, crunchy, and quick wrap combining tender chicken, creamy feta, sweet cranberries, and toasty pecans, perfect for lunches.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 wraps
Course: Lunch, Wraps
Cuisine: American, Quick Meals
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded or chopped Rotisserie chicken works great
  • 4 large flour tortillas (8–10 inch)
  • 1/2 cup dried cranberries (or fresh chopped if in season)
  • 1/2 cup toasted pecans, roughly chopped
  • 1/2 cup crumbled feta cheese
  • 2 cups mixed greens (baby spinach, arugula, or spring mix)
  • 1 small apple (Granny Smith or Honeycrisp), thinly sliced or julienned
  • 1/3 cup Greek yogurt (or plain yogurt)
  • 2 tablespoons mayonnaise (optional—adds richness)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • to taste Salt and pepper
  • 1 tablespoon olive oil (for toasting pecans or warming chicken)
  • optional a pinch of smoked paprika or a few shakes of hot sauce for a little kick

Method
 

Preparation
  1. In a small bowl, whisk together Greek yogurt, mayonnaise (if using), honey, Dijon mustard, lemon juice, and a pinch of salt and pepper to make the dressing.
  2. Toast the pecans in a skillet over medium heat for 2–3 minutes until fragrant and slightly darker. Transfer to a plate to cool.
  3. Warm the chicken in a skillet with 1 teaspoon olive oil for 2–3 minutes if cold.
  4. In a mixing bowl, combine chicken, cranberries, toasted pecans, feta, sliced apple, and 2 tablespoons of dressing, tossing gently.
Assembly
  1. Lay out a tortilla and add about 1/2 cup mixed greens across the center.
  2. Spoon 3/4 cup of the chicken mixture on top, fold the bottom edge up, fold in the sides, and roll snugly.
  3. For a warm finish, place the wrapped seam-side down in a skillet and press gently for 1–2 minutes per side until lightly golden.
Serving
  1. Slice the wrap in half at a slight angle and serve with extra dressing on the side for dipping.

Notes

For nut-free households, substitute pecans with toasted sunflower seeds or roasted chickpeas. To avoid sogginess, keep greens separate from the filling until serving.