I’m always on the hunt for lunch ideas that don’t make me yawn, and this Cranberry Chicken Salad Wrap hits all the right notes. Sweet meets savory, creamy meets crunchy, and it all comes together in minutes. What makes it special? Maybe it’s the burst of tart cranberries against the seasoned chicken, or perhaps it’s how versatile it can be for your busy life. The best part might surprise you, though—it’s not just what’s in the wrap that matters…
Why You’ll Love this Cranberry Chicken Salad Wrap
Why spend hours in the kitchen when you can whip up something this delicious in minutes? This cranberry chicken salad wrap hits all the right notes—savory, tangy, and just a touch sweet.
I’m obsessed with the perfect balance of flavors here. The dried cranberries add that pop of sweetness against the creamy Dijon-mayo mixture, while celery brings the essential crunch factor.
The best part? You can adjust the creaminess to your liking.
Need a quick lunch for work? These wraps travel beautifully.
Feeding picky eaters? Trust me, even they can’t resist these flavor-packed bundles.
What Ingredients are in Cranberry Chicken Salad Wrap?
Here’s everything you need to create these deliciously satisfying cranberry chicken salad wraps that combine savory, creamy, and sweet elements in perfect harmony.
- 2 large chicken breasts (about 0.75-1 pound)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- ¼ cup whole grain Dijon mustard
- ¼ cup mayonnaise
- ¼ cup diced red onion
- ⅓ cup chopped celery
- ¼ cup dried cranberries
- 4 wraps (flour tortillas work great)
Feel free to customize this recipe to your preferences—maybe add some chopped nuts for extra crunch, swap in Greek yogurt for some of the mayo if you’re looking for a lighter option, or even toss in some fresh herbs like dill or parsley for a flavor boost.
How to Make this Cranberry Chicken Salad Wrap
Step 1: Season the Chicken
Mix ½ teaspoon each of garlic powder, onion powder, paprika, dried thyme, and sea salt with ¼ teaspoon of black pepper in a small bowl.
Sprinkle this seasoning blend evenly over your 2 large chicken breasts, coating all sides for maximum flavor.
Step 2: Cook the Chicken
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Cook the seasoned chicken breasts until golden brown on the outside and the internal temperature reaches 165°F, about 6-7 minutes per side, depending on thickness.
Patience pays off here—perfectly cooked chicken makes all the difference.
Step 3: Cool and Dice
Remove the cooked chicken from the heat and let it rest for about 5-10 minutes.
Once cooled enough to handle, dice the chicken into bite-sized pieces, roughly ½-inch cubes.
The cooling step is essential, as it helps the chicken retain its moisture.
Step 4: Mix the Dressing
In a large bowl, combine ¼ cup whole grain Dijon mustard with ¼ cup mayonnaise.
Whisk them together until you achieve a smooth, creamy dressing.
This tangy base is what brings our chicken salad to life.
Step 5: Add the Mix-ins
To your dressing, add the diced chicken, ¼ cup diced red onion, ⅓ cup chopped celery, and ¼ cup dried cranberries.
The cranberries provide sweet little bursts that contrast beautifully with the savory chicken and crunchy vegetables.
A premium food processor would make quick work of chopping these ingredients to the perfect consistency.
Step 6: Combine and Adjust
Gently fold all ingredients together until everything is evenly coated with the dressing.
Taste and adjust the seasoning or add a bit more mayonnaise if you prefer a creamier consistency—remember, cooking is all about making it perfect for your palate.
Step 7: Assemble the Wraps
Lay out your 4 wraps on a clean surface and spoon about a quarter of the chicken salad mixture onto each one.
Place the filling slightly off-center toward the bottom third of the wrap for easier rolling.
Step 8: Roll and Serve
Fold in the sides of each wrap, then roll from the bottom up, tucking in the filling as you go.
Cut each wrap diagonally if desired—those triangular halves always look so much more appetizing on a plate, don’t they?
What to Serve with Cranberry Chicken Salad Wrap
These wraps make a perfect lunch or light dinner, and they’re even better with thoughtfully chosen sides.
A simple mixed green salad with balsamic vinaigrette complements the creamy chicken salad beautifully, adding freshness without competing with flavors. For something heartier, try sweet potato chips—their slight sweetness echoes the cranberries in your wrap.
A cup of tomato soup makes this a classic soup-and-sandwich combo that works wonderfully on cooler days.
For drinks, sparkling water with a squeeze of lemon refreshes the palate between bites, while unsweetened iced tea with mint provides a more substantial beverage option.
And if you’re entertaining, a small fruit platter with grapes and apple slices rounds out the meal with natural sweetness.
Cranberry Chicken Salad Wrap Substitutions and Variations
- Nut Add-Ins: Add crunch with chopped walnuts, sliced almonds, or pecans.
- Herb Variations: Fresh dill, basil, or tarragon can replace dried thyme for a different flavor profile.
- Seasonal Twist: Add diced avocado in summer or roasted butternut squash in fall.
- Extra Veggies: Fold in grated carrots, chopped cucumber, or baby spinach for added nutrition.
Leftovers and Storage for this Cranberry Chicken Salad Wrap
This chicken salad mixture actually tastes even better the next day when all the flavors have had time to mingle.
Store the chicken salad in an airtight container in the refrigerator for up to 3-4 days. For best results, keep the salad and wraps separate until ready to serve to prevent sogginess.
If you’ve already assembled your wraps, tightly wrap each one in plastic wrap or aluminum foil.
To refresh leftover assembled wraps, warm them gently in a dry skillet over low heat for 1-2 minutes per side.
While I wouldn’t recommend freezing the fully assembled wraps, the chicken salad mixture alone can be frozen for up to 1 month.
Just be aware that the celery might lose some crispness upon thawing.
Final Thoughts
These Cranberry Chicken Salad Wraps have become my go-to recipe when I need something that strikes the perfect balance between wholesome and indulgent.
The combination of savory chicken, tangy Dijon, and sweet cranberries creates layers of flavor that somehow taste even better the next day. They’re ideal for meal prep on Sunday afternoons, providing ready-made lunches throughout the busy work week.
The wraps travel beautifully in lunchboxes or picnic baskets, and can be dressed up with a side salad for a light dinner.
In a world of complicated recipes, there’s something deeply satisfying about a simple meal that manages to feel special every time.