Chicken Salad Wrap

Chicken Salad Wrap

Cranberries and Arugula bring this familiar wrap to a whole new level of awesomeness!

Easy and fast to prepare, this salad can be done with left over chicken, turkey or even canned tuna. It's perfect for lunch or a light and quick dinner during busy week nights. 

Not to mention it can be served in any kind of bread you like and since it's pretty filling you can even eat it by itself.

For the salad in the pictures I used store bought mayo but you are welcome to try to make your own. If you're looking for homemade mayo recipes, I suggest you to take a look at this one from Delightful Repast.

For those of you who want to try this recipe, please drop me a line on Facebook and let me know what you think! I would love to receive your feedback! :)

Chicken Salad Wrap

Chicken Salad Wrap

Chicken Salad

Preparation time: 30 min

Yield: 4 Wraps

Ingredients

• 300g Cooked chicken meat
• 1 cup Shredded carrots
• 1/2 cup Chopped celery
• 1/2 cup Dried cranberries
• 3 tbsp Mayonnaise 
• 2 tbsp White wine vinegar
• 2 tsp Dijon mustard
• Salt and pepper to taste
• 4 Tortilla wraps
• 2 Hands full of Arugula 

Chicken cooking suggestion (white meat):

To season the chicken make a paste with 1 tsp of butter, 1 tsp of dried oregano, 2 chopped basil leaves, salt and pepper. Spread this paste on the meat, under the skin. Bake with the skin on for about 25 minutes in a 350 F (175 C) preheated oven. 

For the chicken salad, start by shredding or chopping the meat. In a bowl, mix chicken, carrots, celery, cranberries, vinegar, mustard and season with salt and pepper. Then mix in the mayonnaise.

To assemble the wraps, place the tortilla on a plate, in the middle of it lay a bed of arugula and 2 or 3 spoons of the chicken salad. Tuck two sides of the tortilla in, and start rolling it. Secure the roll with a tooth pick.

Your yummy Chicken Salad Wrap is ready to be devoured!