Description
This Easy Chicken Salad Wraps recipe is a quick, flavorful meal perfect for lunch or a light dinner. Tender, juicy chicken breasts are seasoned and pan-cooked, then shredded and combined with crunchy celery, sweet dried cranberries, tangy Dijon mustard, and creamy mayonnaise. Wrapped in a soft tortilla and optionally browned in a skillet, these wraps offer a satisfying blend of textures and flavors ready in just 30 minutes.
Ingredients
Chicken and Seasonings
- 2 large chicken breasts (about 0.75-1 lb)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ½ tsp dried thyme
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 Tbsp olive oil
Salad Mix
- ¼ cup whole grain Dijon mustard
- ¼ cup mayonnaise (more as needed)
- ¼ cup red onion, diced
- ⅓ cup celery, chopped (about 2-3 stalks)
- ¼ cup dried cranberries
Wraps
- 4 tortillas or wraps
- Romaine lettuce leaves (for layering inside wraps)
Instructions
- Season the Chicken: Pat the chicken breasts dry with a paper towel, and if they are large, cut them in half for more even and quicker cooking. In a small bowl, mix together garlic powder, onion powder, paprika, dried thyme, sea salt, and pepper. Rub this seasoning blend evenly all over the chicken breasts.
- Cook the Chicken: Heat a large pan over medium heat and add the olive oil. Place the seasoned chicken breasts in the pan and cook for about 8-10 minutes per side, or until the internal temperature reaches 165ºF (75ºC). Cooking times will vary according to chicken size.
- Prepare Salad Ingredients: While the chicken cooks, finely chop the celery stalks and dice the red onion. Once the chicken is cooked through, allow it to rest for a few minutes to retain juices.
- Shred the Chicken: Transfer the chicken to a stand mixer fitted with a flat beater and shred on low speed until shredded, or shred by hand using forks. Add the shredded chicken into a large bowl for mixing.
- Mix the Chicken Salad: To the shredded chicken, add the diced red onion, chopped celery, dried cranberries, whole grain Dijon mustard, and mayonnaise. Mix gently by hand to combine well without drying out the salad. Add more mayonnaise if necessary to achieve a creamy consistency.
- Assemble the Wraps: Lay out each tortilla and place a few romaine lettuce leaves on top. Spoon a generous amount of chicken salad over the lettuce. Roll up the tortillas tightly like a burrito.
- Optional Browning: For added flavor and texture, heat a skillet with a light spritz of oil and brown the wraps on both sides until golden and slightly crispy. Serve warm or enjoy the wraps as is.
Notes
- Use whole grain Dijon mustard for a tangy, textured flavor; regular Dijon can be substituted if unavailable.
- Choose wraps or tortillas of your preference; whole wheat or gluten-free options work well.
- Adding extra mayonnaise can help adjust the salad moisture to your liking.
- Optional browning adds a crispy exterior and warm temperature, enhancing the wrap’s taste.
- This recipe is versatile; feel free to add nuts like walnuts or seeds for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Frying
- Cuisine: American
