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Homemade Chicken Salad Wrap with Apples, Grapes, and Spicy Pecans photo

Chicken Salad Wrap with Apples, Grapes, and Spicy Pecans

This Chicken Salad Wrap is a flavor explosion! Savory chicken meets sweet apples and grapes, all wrapped up with spicy pecans for a delightful crunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Salad:
  • 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

Equipment

  • Large Bowl
  • Whisk
  • Measuring cups
  • Knife
  • Cutting board
  • Serving platters

Method
 

Instructions
  1. In a large bowl, whisk together the light mayonnaise, Dijon mustard, and Major Grey's chutney until smooth and well combined.
  2. 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.
  3. 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.
  4. 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.
  5. Carefully roll the wraps tightly, tucking in the sides as you go. Slice them in half diagonally for a beautiful presentation.
  6. 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.