Chicken Wraps with Cranberries, Pecans, and Feta: A Quick, Flavorful Lunch for Busy Days
There are days when dinner needs to happen in the time it takes to referee a sibling spat or finish an email. That’s where these Chicken Wraps with Cranberries, Pecans, and Feta come in—bright, crunchy, and ready in about 15 minutes if you’ve got cooked chicken on hand. As a busy cook (hi, I’m Anna), I love recipes that feel a little special without requiring a full chef’s timetable. These wraps are exactly that: elegant enough for guests, forgiving enough for weeknight chaos, and kid-friendly enough to make lunchtime a little happier.
If you love quick chicken ideas, you might also enjoy the cozy vibes of this comfort meal I often turn to on chillier nights: Chicken and Mushrooms with Wild Rice. It’s one of those recipes that pairs well with a wrap-made-ahead mentality—big flavor, low fuss.
Why You’ll Love These Chicken Wraps with Cranberries, Pecans, and Feta
- They balance sweet (cranberries), salty (feta), and toasty (pecans) all in one bite.
- They come together fast—especially if you use leftover rotisserie chicken.
- They make excellent make-ahead lunches for busy moms, professionals, or anyone juggling a lot of plates at once.
- They travel well: wrap them tightly, and they’re lunchbox champions.
Ingredients
- 2 cups cooked chicken, shredded or chopped (rotisserie chicken works beautifully)
- 4 large flour tortillas or wraps (whole wheat or spinach for a healthier twist)
- 1/2 cup dried cranberries (or chopped fresh cranberries in season)
- 1/2 cup pecans, toasted and roughly chopped
- 3/4 cup feta cheese crumbles
- 1 cup mixed greens (baby spinach, arugula, or spring mix)
- 1/2 cup plain Greek yogurt (or mayonnaise if you prefer)
- 1 tablespoon Dijon mustard
- 1 teaspoon honey (optional, for a milder tang)
- 1 tablespoon lemon juice
- Zest of half a lemon
- Salt and black pepper to taste
- 1 tablespoon olive oil (for toasting the pecans and warming wraps, optional)
Want a lighter side to go with these wraps? Try a crisp, citrusy salad—this Arugula and Citrus Salad with Goat Cheese brightens any meal and complements the sweet-tart notes in the wraps.
Step-by-Step Instructions
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Prep the chicken:
- If you don’t have cooked chicken yet, poach two boneless, skinless chicken breasts: simmer gently in salted water for 12–15 minutes until cooked through, then let rest before chopping or shredding. Leftover roasted or rotisserie chicken speeds this up dramatically.
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Toast the pecans:
- Heat a small skillet over medium heat. Add the pecans and toast for 3–5 minutes, stirring often until fragrant and slightly darker. Watch closely—nuts go from perfect to burnt faster than you can say “oops.” Remove from heat and chop roughly.
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Make the dressing:
- In a medium bowl, whisk together the Greek yogurt (or mayo), Dijon, lemon juice, honey (optional), lemon zest, and a pinch of salt and pepper. Taste and adjust—if you like it tangier, add more lemon juice; if it needs sweetness, a little extra honey will do the trick.
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Combine the filling:
- Add the shredded chicken, dried cranberries, chopped pecans, and feta to the bowl with the dressing. Gently fold everything together until coated. Aim for a balanced texture—creamy but with crunchy bits.
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Warm the tortillas (optional but lovely):
- Warm each tortilla in a dry skillet for 10–15 seconds per side or microwave them dampened in a clean towel for 10 seconds. Warm wraps fold and roll more easily and feel a bit more indulgent.
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Assemble:
- Lay a warm tortilla flat. Place a quarter of the mixed greens in a line down the center (this helps keep the wrap crisp), then spoon about 3/4 cup of the chicken mixture on top of the greens. Fold the bottom up over the filling, then fold the sides in and roll tightly. Repeat with remaining tortillas.
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Serve or store:
- Slice each wrap in half on the bias for a pretty presentation. If making ahead, wrap each tightly in plastic wrap or foil and refrigerate for up to 24 hours. For longer storage, keep the dressing and chicken mixture separate from greens and tortillas—assemble right before eating.
Cooking Tips (Anna’s Kitchen Shortcuts)
- Rotisserie rescue: A store-bought rotisserie chicken is your best friend on busy nights. Shred it and you’re halfway to dinner.
- Texture balance: If you like extra crunch, reserve a few pecan pieces to sprinkle on top after slicing the wrap.
- Make it creamy or lighter: Swap Greek yogurt for mayo if you want a richer mouthfeel. For a lighter version, use low-fat Greek yogurt and whole-wheat tortillas.
- Toast the tortillas on a grill pan for nice char marks—pretty and practical (it helps them stay closed).
- Kid-friendly tweak: Omit the greens and feta for picky eaters and offer them on the side—kids often enjoy assembling their own wrap.
Personal Anecdote
My sister Patricia and I tested these wraps during one of those marathon recipe days—half for love, half for tasting justification. Our kitchen looked like a small tornado had toured it: spoons everywhere, pecan crumbs on the floor, and Patricia dramatically declaring, “This will make lunch jealous!” Our kids tucked into them like it was a treat, and two of our more skeptical friends asked for seconds during a casual Friday get-together. That’s when I knew these wraps were a keeper: simple, flexible, and crowd-approved.
Variations and Substitutions
- Swap nuts: If pecans aren’t your thing, toasted walnuts or sliced almonds work well.
- Dairy-free: Leave out the feta and use a dairy-free yogurt or a drizzle of olive oil plus a squeeze of lemon.
- Cranberry swap: Use chopped dried cherries if you want a slightly tarter bite.
- Grain-free: Serve the mixture in large lettuce leaves (butter lettuce or romaine hearts work great) for a low-carb option.
- Add herbs: Fresh chopped parsley or basil brightens the flavors—add a tablespoon for extra freshness.
Storage and Make-Ahead Tips
- Refrigerator: Keep assembled wraps in the fridge up to 24 hours. They stay best when wrapped tightly to prevent the tortilla from drying out.
- Separate components: For a fuss-free weekday lunch, mix the chicken filling and store it in an airtight container for up to 3 days. Pack greens and tortillas separately and assemble when ready.
- Freezing: I don’t recommend freezing assembled wraps—the texture changes and the greens become soggy. However, the chicken mixture freezes well for up to 2 months; thaw overnight in the fridge and assemble fresh.
FAQs
Q: Can I substitute Greek yogurt for mayonnaise?
A: Absolutely. Greek yogurt adds tang and cuts calories without sacrificing creaminess. Use a 1:1 swap and adjust seasoning to taste.
Q: How can I make these gluten-free?
A: Use gluten-free tortillas or wrap the filling in large lettuce leaves. Make sure any store-bought ingredients (like pre-made dressings) are labeled gluten-free.
Q: Can I use leftover turkey instead of chicken?
A: Yes! Leftover turkey is an excellent swap—especially after holidays.
Q: Are these wraps good for picky eaters?
A: They can be. Try serving the components deconstructed (chicken, cranberries, nuts, feta, greens) and let kids assemble their own—kids love control, and it reduces the “ew, what’s that?” factor.
Pairings and Serving Suggestions
These wraps stand alone as a hearty lunch, but if you’re hosting or want to make it a full meal, pair them with something light and zesty. A simple side of crunchy carrot sticks, a cup of tomato soup, or the previously mentioned Arugula and Citrus Salad with Goat Cheese lifts the whole plate. For a warmer side, roasted sweet potato wedges add a cozy contrast.
A Few Final Notes from My Kitchen
I love recipes that respect both time and appetite. These Chicken Wraps with Cranberries, Pecans, and Feta are the kind of recipe Patricia and I keep scribbled into our “weeknight winners” list—flavorful enough to feel special, but forgiving enough to survive a busy household. They’re perfect for packing, sharing, or just stealing a midday bite while answering emails.
Conclusion
If you’re inspired to explore similar flavor combos, check out this playful take on a sandwich-style favorite, Chicken Cranberry Pinwheels—perfect for parties or as a snack Chicken Cranberry Pinwheels – Spicy Southern Kitchen. Or if you want a dip version of the same flavor profile to set out at gatherings, try this elegant Cranberry Pecan Feta Dip for guests to nibble on Cranberry Pecan Feta Dip an easy elegant cheese dip.
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Chicken Wraps with Cranberries, Pecans, and Feta are perfect for busy weeknights—quick, tasty, and wholesome. Make-ahead lunches everyone will love.
Chicken Wraps with Cranberries, Pecans, and Feta
Ingredients
Method
- If you don’t have cooked chicken yet, poach two boneless, skinless chicken breasts: simmer gently in salted water for 12–15 minutes until cooked through, then let rest before chopping or shredding.
- Heat a small skillet over medium heat. Add the pecans and toast for 3–5 minutes, stirring often until fragrant and slightly darker. Remove from heat and chop roughly.
- In a medium bowl, whisk together the Greek yogurt (or mayo), Dijon, lemon juice, honey (optional), lemon zest, and a pinch of salt and pepper.
- Add the shredded chicken, dried cranberries, chopped pecans, and feta to the bowl with the dressing. Gently fold everything together until coated.
- Warm each tortilla in a dry skillet for 10–15 seconds per side or microwave them dampened in a clean towel for 10 seconds.
- Lay a warm tortilla flat. Place a quarter of the mixed greens in a line down the center, then spoon about 3/4 cup of the chicken mixture on top.
- Fold the bottom up over the filling, then fold the sides in and roll tightly. Repeat with remaining tortillas.
- Slice each wrap in half on the bias for a pretty presentation. If making ahead, wrap each tightly in plastic wrap or foil and refrigerate for up to 24 hours.