Tender chicken, crunchy celery, and sweet dried cranberries bound in a creamy cream cheese and mayo blend, wrapped in soft tortillas.
These versatile wraps are perfect for quick lunches, picnics, or light dinners.
Why You’ll Love This Recipe
Creamy & crunchy — smooth cream cheese mix with crisp celery and pecans.
Flavor pop — Dijon mustard and feta cheese add tangy depth.
Quick assembly — ready in under 15 minutes with pre-cooked chicken.
Make-ahead friendly — assemble and chill for grab-and-go lunches.
Customizable — swap in nuts, fruits, or greens to suit your taste.
What You’ll Need (Ingredient Highlights)
Cooked chicken — shredded for protein-packed filling.
Cream cheese & mayo — creamy base that binds ingredients.
Dried cranberries — sweet-tart bursts in every bite.
Toasted pecans — nutty crunch and texture.
Feta cheese — crumbly tang balances sweet and creamy.
Flour tortillas — soft wraps for easy rolling.
Pro Tips Before You Start
Soften cream cheese before mixing for silky texture.
Toast pecans lightly for enhanced nuttiness.
Pat tortillas with a damp cloth to keep them pliable.
Chill filling for 10 minutes to firm up before spreading.
How to Make These Wraps
Step 1: Prepare the Filling
In a bowl, beat the cream cheese, mayonnaise, and Dijon mustard until smooth.
Step 2: Combine the Mix-Ins
Fold in the shredded chicken, chopped celery, sliced green onions, dried cranberries, toasted pecans, and crumbled feta.
Season with salt and pepper.
Step 3: Warm the Tortillas
Lightly dampen a towel, cover the tortillas, and warm briefly until pliable.
Step 4: Assemble & Chill
Spread the filling evenly on each tortilla. Roll tightly, wrap, and chill to set.
Step 5: Slice & Serve
Unwrap and slice into pinwheels or serve the wraps whole. Enjoy!
What to Serve Them With
Crisp garden salad with vinaigrette.
Pickles or olives for a briny contrast.
A side of sweet potato fries or chips.
Variations & Substitutions
Swap pecans for walnuts or almonds.
Use Greek yogurt instead of mayo for tang.
Add spinach or arugula for leafy greens.
Storage & Leftovers
Store wraps covered in the fridge up to 2 days.
Keep filling and tortillas separate to prevent sogginess.
Freeze rolled wraps for up to 1 month; thaw before serving.
FAQs
Can I use rotisserie chicken?
Yes — shred for quick assembly and extra flavor.
How do I prevent tortillas from tearing?
Warm briefly and use fresh, pliable tortillas.
Can I make these vegan?
Use dairy-free cream cheese, mayo, and omit feta.
What nuts work best?
Walnuts or almonds are great substitutes.
Can I prepare filling ahead?
Yes — make filling up to a day ahead and store chilled.
How spicy is this wrap?
Mild; add a pinch of cayenne or chopped jalapeño for heat.
Can I use gluten-free wraps?
Absolutely — swap in your favorite GF tortillas.
Final Thoughts
These Creamy Chicken Salad Wraps are a delightful blend of textures and flavors—easy to make, customizable, and perfect for any meal.
Creamy Chicken Salad Wraps
Ingredients
- 4 oz cream cheese softened
- ⅓ cup mayonnaise
- 1 tsp Dijon mustard
- 3 cups shredded chicken
- ¼ cup finely chopped celery
- 2 green onions sliced
- ⅔ cup dried cranberries
- ½ cup toasted pecans chopped
- ⅓ cup crumbled feta cheese
- Salt & pepper to taste
- 4 large flour tortillas
Instructions
- Mix cream cheese, mayo, and mustard until smooth.
- Stir in chicken, celery, onions, cranberries, pecans, and feta. Season.
- Warm tortillas 20 sec under damp towel.
- Spread filling on tortillas; roll and wrap. Chill 1 hour.
- Slice into pinwheels or serve whole.
- See full steps with tips & photos → https://wimpysdiner.net/creamy-chicken-salad-wraps/
Notes
- Swap cranberries for chopped grapes or apples for a fresh twist.
- Use rotisserie chicken for extra flavor and quick prep.
- Great for meal prep—make ahead and refrigerate for 3–4 days.
