Enjoy easy-to-make Cranberry Pecan Chicken Salad in Tortilla Roll-Ups, Wraps, sandwiches, or straight out of the bowl for a dinner or holiday menu, especially Thanksgiving or Christmas. This is a terrific recipe for using up leftover chicken or turkey.
You only need a few simple ingredients to make this delicious chicken salad tortilla roll-ups recipe.
It’s great to serve all year long but it’s especially good when you want to have a festive dish to serve for lunch during the holidays or a festive celebration.
What Goes In Cranberry Pecan Chicken Salad Tortilla Roll Ups?
Flour tortillas
Cooked Chicken or Turkey
Dried Cranberries
Pecans
Celery
Mayonnaise
Salt and Pepper
Garlic powder
Parsley fresh
How To Make This Recipe
This recipe comes together in no time especially if you using leftovers or rotisserie chicken.
Just remove the chicken meat from the bone and chop or shred it. Chop the pecans and celery. Add all the ingredients to a medium-size bowl.
In another bowl, whisk together the mayo, ground pepper, garlic powder, and salt. Pour over the chicken mixture.
Mix everything together and you’re ready to enjoy.
Store in the fridge covered for 3 to 5 days.
Variations
There are a variety of different ways to enjoy Cranberry Pecan Chicken Salad.
You can put a big dollop on a cracker, serve in a lettuce wrap, in sandwiches, or straight out of the bowl, but my favorite way to eat this delicious salad is in a tortilla wrap.
Lay a tortilla out on a plate and spread an even layer of the chicken and mayo mixture all the way to the edges (about 2 to 3 tbsp).
Roll up the tortilla tightly in a wrap and slice off the end into 1-inch slices.
Tips for Success :
- Use any kind of cooked chicken. I typically use rotisserie chicken, but grilled or baked chicken works too. You could even use leftover turkey.
- You may want to add more or less mayonnaise, depending on your taste, serve it on lettuce or spinach if you desired.
- Make sure your tortillas are at room temperature before you roll them so they are nice and flexible, for best results, briefly heat the tortillas in a microwave.
- Smaller tortillas may be used, however, you will need to adjust the amount of chicken and mayo mixture you add to each tortilla.
- If time is an issue, you can skip the refrigeration before slicing or refrigerate for less time. However, for best results, refrigeration is recommended.
- I like the crunch that celery adds, but if you don’t like celery, leave it out.
- If you are making these for a holiday party, try using spinach tortillas for a festive look.
- Store in the fridge covered for 3 to 5 days.
I hope you love this delicious and easy recipe – be sure to give it a review below!
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Cranberry Pecan Chicken Salad Roll Ups
Ingredients
- 3-3 1/2 cups cooked chicken shredded
- 3/4 cup dried cranberries
- 3/4 cup celery chopped
- 1/2 cup pecans chopped
- 3/4 cup mayonnaise
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 teaspoon pepper
- 4 6 inch large flour tortillas
- 1 teaspoon Parsley fresh
Instructions
- In a mixing bowl, combine the chicken, pecans, celery and dried cranberries.
- In another bowl, whisk together the mayo, ground pepper, garlic powder and salt. Pour over the chicken mixture. Mix well.
- Lay a tortilla out on a plate and spread an even layer of the chicken and mayo mixture all the way to the edges (about 2 to 3 tbsp). Sprinkle with a pinch of fresh parsley.
- Roll up tortilla tightly and place on a plate and then repeat until all the ingredients have been used. Pop into the fridge to chill for 2 hour.
- Pop into the fridge to chill for 2 hour. Slice each rolled tortillas off the ends into 1-inch slices. Garnish with remaining fresh parsley.
- * - make sure your tortillas are at room temperature before you roll them so they are nice and flexible.
- * -Smaller tortillas may be used, however you will need to adjust the amount of chicken and mayo mixture you add to each tortilla.
- * -If time is an issue, you can skip the refrigeration before slicing or refrigerate for less time. However, for best results, refrigeration is recommended.
