Summer in a wrap. That’s what this is. Literally. Not only that, but it’s HEALTHY and tastes way better than actual chicken salad. Not only is this recipe healthy, but it’s super filling, which is a great combo. Everyone in my family was raving! My sister even commented that she didn’t know something healthy could be so delicious ;)
I’ve been loving pinterest, especially for finding recipes like this! I have, I believe, three food boards.. One is for recipes I want to try, the other is for recipes that I approved but didn’t want to lose track of, while the last is for healthier foods like this recipe. But trust me, I have a lot of other boards… Astronomy, Humor, Disney and movies, Fashion, Travel, Projects, Life Hacks, Writing Inspiration, Quotes, and (yes, I admit it) a secret wedding board. Hey, if a girl has pinterest, one can assume that she has a secret wedding board. Seriously, though, if you want to find good recipes, Pinterest is the place! I am constantly amazed at how creative some people can be with food.
Chicken Cranberry Nut Wrap Recipe:
6 multi-grain tortillas
1.5 lbs Southwestern seasoned chicken breast, cut into strips (see Note at the bottom of this post)
1 diced tomato
1/2 cup dried cranberries
1/2 cup pecan mix
1/2 cup (5.3 oz.) plain Greek yogurt, (I used Chobani)
1/2 head of chopped lettuce
1/2 tsp. tarragon
2 tsp. white vinegar
kosher salt and black pepper to taste
1. In a medium bowl, combine all of the ingredients except for the multi-grain tortillas. Stir until well combined.
2. Fill each tortilla with the filling and fold neatly.
3. Enjoy your summer!
Note: If you’re not sure what to do for the chicken, I just got 1 packet of McCormick’s Mexican Fiesta marinade mix. I followed the directions for making the marinade, put 1.5 lbs chicken breasts in a pan, and pour the sauce over. Then I covered the pan and baked the chicken at 350 degrees F for 1 hour. It was very tender and fell apart, just as it should :)