Whether you’re looking for a quick lunch or a light dinner, these Cranberry Almond Chicken Salad Wraps are sure to become a new favorite. It’s a delicious dish that is perfect for any occasion.
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Those who know me well know I am a chicken salad connoisseur. Chicken salad is something I make a couple of times a month for lunch. My youngest and I are the only ones who like chicken salad in the house. The fact that he’s a teenager means it doesn’t last long and I don’t get much. But that’s OK because I’m teaching him how to make it so, really, he can have it whenever he wants. Since I make chicken salad so much I’ve often mixed up the add-ins. Since I had a big bag of dried cranberries I decided that cranberries and almonds would pair nicely. To add a bit more depth of flavor I roasted the chicken in the oven and toast the almonds over medium-low heat in a skillet. It’s OK to prepare the chicken however you would like and using leftovers or starting with a store-bought rotisserie chicken is a great idea.
I happened to have flour tortillas on hand the day I made this cranberry almond chicken salad so I made wraps. I love to serve this on a flaky croissant, mini Hawaiian rolls for sliders, on a brioche bun which is my personal favorite, or your favorite sandwich bread. You could also make this into a festive and seasonal appetizer by topping crostini with a dollop.
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Shop the ingredients for cranberry almond chicken salad wraps.
Cranberry Almond Chicken Salad Wraps
- 2 bone-in chicken breasts cooked and shredded
- 1/4 cup to 1/2 cup mayonnaise
- 1/4 cup almond slices lightly toasted
- 1/2 cup dried cranberries chop if desired
- 1/4 cup chopped onion
- Salt and pepper to taste
- In a large bowl combine all ingredients well. Chill until ready to serve.