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.
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
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In a mixing bowl, combine the chicken, pecans, celery and dried cranberries.
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In another bowl, whisk together the mayo, ground pepper, garlic powder and salt. Pour over the chicken mixture. Mix well.
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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.
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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.
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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.
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* – make sure your tortillas are at room temperature before you roll them so they are nice and flexible.
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* -Smaller tortillas may be used, however you will need to adjust the amount of chicken and mayo mixture you add to each tortilla.
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* -If time is an issue, you can skip the refrigeration before slicing or refrigerate for less time. However, for best results, refrigeration is recommended
- 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
