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+ servings

Cranberry Pecan Chicken Salad Roll Ups

Cranberry Pecan Chicken Salad Tortilla Roll Ups are a simple and fun bite sized spin on ever popular Cranberry Pecan Chicken Salad! Always a crowd pleaser, perfect for Thanksgiving or Christmas..
Course Appetizer, chicken, Salad, Thanksgiving
Cuisine American
Keyword appetizer, Chicken Salad, Thanksgiving
Prep Time 15 minutes
Chill 2 hours
Total Time 2 hours 15 minutes
Servings 40
Author Sarah Kozowski


  • 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


  • 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.