Tender chicken, cranberry relish, crisp veggies, and creamy dressing wrapped for a light lunch or picnic.
# What You’ll Need:
→ Chicken Salad
01 - 2 cups cooked chicken breast, diced or shredded
02 - 1/2 cup cranberry relish
03 - 1/4 cup celery, finely chopped
04 - 1/4 cup red onion, finely chopped
05 - 1/2 cup mayonnaise
06 - 1 tablespoon Dijon mustard
07 - 1 tablespoon fresh parsley, chopped
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Assembly
10 - 4 large flour tortillas
11 - 1 cup mixed salad greens
12 - 1/2 cup cucumber, thinly sliced
13 - 1/2 cup shredded carrots
# How to Make It:
01 - In a large bowl, combine cooked chicken, cranberry relish, celery, red onion, mayonnaise, Dijon mustard, parsley, salt, and black pepper. Mix until well combined and creamy.
02 - Gently warm tortillas to increase pliability without drying them out.
03 - Lay each warmed tortilla flat and place a handful of mixed salad greens down the center.
04 - Top the salad greens with thinly sliced cucumber and shredded carrots evenly.
05 - Spoon a generous portion of the cranberry chicken salad atop the layered vegetables.
06 - Fold the sides of the tortilla inward, roll tightly to encase the filling, then slice each wrap in half and serve immediately or store wrapped for later.
