Chicken Salad Wrap with Apples, Grapes, and Spicy Pecans
There’s something undeniably satisfying about a well-made Chicken Salad Wrap with Apples, Grapes, and Spicy Pecans. This dish combines the savory goodness of chicken with the crisp sweetness of apples and grapes, all brought together by a delightful dressing and a hint of heat from spicy pecans. Perfect for lunch, dinner, or even a picnic, this wrap is as versatile as it is delicious. Plus, it’s quick to assemble, making it a go-to recipe when you’re short on time but still want to enjoy something fresh and flavorful.
What You’ll Love About This Recipe
You’ll love the perfect balance of flavors and textures in this Chicken Salad Wrap. The juicy chicken pieces meld beautifully with the tart Granny Smith apple and sweet red grapes, while the crunchy spicy pecans add an unexpected kick. The whole grains in the wrap provide wholesome goodness, and the addition of fresh spinach elevates the nutrition factor. It’s a delightful dish that can be enjoyed by everyone, from kids to adults, making it a family favorite.
What We’re Using
- 1 cup light mayonnaise
- 2 tablespoons Dijon mustard
- 1/2 cup Major Grey’s chutney
- 4 cooked chicken breasts, cut into 1/2-inch pieces
- 2 celery stalks, diced
- 1/2 small red onion, sliced
- 1 Granny Smith apple, peeled, cored, and diced
- 1 cup red seedless grapes, halved
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- 1 cup spicy pecans, recipe follows
- 4 whole grain flatbreads or whole wheat tortillas
- 2 cups fresh baby spinach leaves
Gear Up: What to Grab
- Large bowl – for mixing the chicken salad ingredients.
- Whisk – to blend the dressing ingredients smoothly.
- Measuring cups and spoons – to ensure accurate ingredient amounts.
- Knife and cutting board – for dicing fruits and vegetables.
- Serving platters – for a beautiful presentation.
Chicken Salad Wrap with Apples, Grapes, and Spicy Pecans — Do This Next
Step 1: Prepare the Dressing
In a large bowl, whisk together the light mayonnaise, Dijon mustard, and Major Grey’s chutney until smooth and well combined. This creamy dressing will add a rich flavor to your chicken salad.
Step 2: Mix the Chicken Salad
Add the cooked chicken, celery, red onion, Granny Smith apple, red grapes, and fresh parsley to the bowl with the dressing. Season with salt and pepper to taste. Gently fold the ingredients together until everything is evenly coated with the dressing.
Step 3: Prepare the Spicy Pecans
To make the spicy pecans, preheat your oven to 350°F (175°C). In a bowl, combine 1 cup of pecan halves, 1 tablespoon of melted butter, 1/2 tablespoon of Worcestershire sauce, 1/4 teaspoon of cayenne pepper, 1/4 teaspoon of ground cumin, and 1/4 teaspoon of salt. Spread the pecans in a single layer on a baking sheet and roast for about 10-15 minutes, stirring occasionally until they are golden brown and fragrant.
Step 4: Assemble the Wraps
Lay out your whole grain flatbreads or whole wheat tortillas on a clean surface. On each wrap, layer a handful of fresh baby spinach leaves followed by a generous scoop of the chicken salad mixture. Top with a sprinkle of the spicy pecans for that extra crunch and flavor.
Step 5: Roll and Serve
Carefully roll the wraps tightly, tucking in the sides as you go. Slice them in half diagonally for a beautiful presentation. Serve these wraps immediately, or wrap them in foil or parchment paper for an on-the-go meal.
Seasonal Flavor Boosts
- Spring: Add fresh herbs like dill or chives for a vibrant taste.
- Summer: Incorporate diced peaches or strawberries for a fruity twist.
- Fall: Use roasted butternut squash cubes for a seasonal flair.
- Winter: Try adding dried cranberries or pomegranate seeds for a burst of color and sweetness.
Common Errors (and Fixes)
- Too Dry? If your chicken salad is too dry, simply mix in a bit more mayonnaise or a splash of lemon juice for added moisture.
- Too Bland? Adjust the seasoning with additional salt, pepper, or spices to enhance the flavor.
- Wraps Falling Apart? Make sure to roll your wraps tightly and use a sturdy tortilla to hold everything together.
- Overcooked Pecans? Keep an eye on them while roasting. Remove from the oven as soon as they turn golden to avoid bitterness.
Meal Prep & Storage Notes
This Chicken Salad Wrap is perfect for meal prep! You can prepare the chicken salad up to 3 days in advance and store it in an airtight container in the refrigerator. Just be sure to keep the wraps assembled just before serving to maintain the freshness of the spinach and the integrity of the wrap. The roasted spicy pecans can also be made ahead of time and stored in an airtight container at room temperature for up to a week.
Popular Questions
Can I use leftover rotisserie chicken for this recipe?
Absolutely! Leftover rotisserie chicken is a fantastic time-saver and adds great flavor to your Chicken Salad Wrap.
What can I substitute for the Major Grey’s chutney?
If you can’t find Major Grey’s chutney, you can use mango chutney or even a mix of diced apples and a little bit of brown sugar for sweetness.
Is there a vegetarian option for this wrap?
For a vegetarian version, substitute the chicken with chickpeas or tofu, and follow the same steps for mixing the salad.
How can I make this wrap gluten-free?
Simply use gluten-free tortillas or lettuce wraps instead of the flatbreads or tortillas for a gluten-free option.
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Make It Tonight
With its combination of fresh ingredients and bold flavors, this Chicken Salad Wrap with Apples, Grapes, and Spicy Pecans is not only easy to prepare, but also incredibly satisfying. Whether you’re looking for a quick lunch, a picnic option, or a light dinner, these wraps will hit the spot. Don’t hesitate to make this recipe your own by adding in your favorite ingredients or adjusting the spice level. It’s a delightful way to enjoy a wholesome meal that is both nutritious and delicious. Grab your ingredients, and let’s get rolling!
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Chicken Salad Wrap with Apples, Grapes, and Spicy Pecans
Ingredients
Equipment
Method
- In a large bowl, whisk together the light mayonnaise, Dijon mustard, and Major Grey's chutney until smooth and well combined.
- Add the cooked chicken, celery, red onion, Granny Smith apple, red grapes, and fresh parsley to the bowl with the dressing. Season with salt and pepper to taste. Gently fold the ingredients together until everything is evenly coated with the dressing.
- To make the spicy pecans, preheat your oven to 350°F (175°C). In a bowl, combine 1 cup of pecan halves, 1 tablespoon of melted butter, 1/2 tablespoon of Worcestershire sauce, 1/4 teaspoon of cayenne pepper, 1/4 teaspoon of ground cumin, and 1/4 teaspoon of salt. Spread the pecans in a single layer on a baking sheet and roast for about 10-15 minutes, stirring occasionally until they are golden brown and fragrant.
- Lay out your whole grain flatbreads or whole wheat tortillas on a clean surface. On each wrap, layer a handful of fresh baby spinach leaves followed by a generous scoop of the chicken salad mixture. Top with a sprinkle of the spicy pecans.
- Carefully roll the wraps tightly, tucking in the sides as you go. Slice them in half diagonally for a beautiful presentation.
- Serve these wraps immediately, or wrap them in foil or parchment paper for an on-the-go meal.
Notes
- Make the chicken salad up to 3 days in advance and store in the refrigerator.
- Assemble the wraps just before serving to keep the spinach fresh.
- The spicy pecans can be made ahead and stored at room temperature for up to a week.
