Cranberry-Walnut Chicken Wrap with Lemon Poppy Seed Dressing

Cranberry-Walnut Chicken Wrap

I’ve long held the belief that when one takes the time to cook chicken breasts – whether it’s grilling, baking, pan-searing, etc – one should always cook extra for lunch the next day. I’m not always a fan of leftovers, but when those leftovers morph into something brand new, – say, a simple chicken breast wrapped up with cranberries, walnuts, and chunks of blue cheese – they’re not really leftovers anymore, right?

I wouldn’t put these chicken wraps in the same column as a chicken salad sandwich mostly because the wraps are mayo-less and in its place, there’s a simple lemon poppyseed dressing, a recipe from my sister-in-law, Lisa, who shared it with me years ago. I’ve played around with it over the years and its a bright, fresh, lightly sweet dressing that’s delicious drizzled over these chicken wraps or any other salad/wrap/sandwich situation you might find yourself needing a dressing for.

Lemon Poppy Seed Dressing

If you have leftover cooked chicken on hand these wraps are a no-cook lunch or light dinner and require only a few minutes to assemble them, including making the dressing. I like to use a small jar fitted with a lid to make it- it’s just a quick shake, shake, shake and the dressing is done. So, you’ll see, the recipe is mostly for the dressing and while I’ve provided measurements for the other ingredients, feel free to adjust to your tastes.

More Wraps and Sandwiches

Crab Salad Sandwich

Greek Pitas with Grilled Chicken

Sun-Dried Tomato Chicken Wraps

Cranberry-Walnut Chicken Wrap with Poppy Seed Dressing

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• Author: April @ Girl Gone Gourmet
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 4 wraps
• Category: Burgers & Sandwiches

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Description

Crunchy walnuts, tart dried cranberries, and creamy blue cheese drizzled with a light and fresh lemon-poppyseed dressing will give new life to the leftover chicken from last night’s dinner.

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Ingredients

For the Dressing

• 2 tbsp apple cider vinegar
• Juice of 1 lemon
• 1/4 tsp salt
• 1 tablespoon sugar
• 1/4 tsp dry mustard
• 1 tbsp poppy seeds
• 3 tablespoons vegetable oil

For the Wraps

• 4 burrito-sized flour tortillas
• 4 leaves green lettuce
• 1 pound cooked chicken, sliced
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1/2 cup crumbled blue cheese

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Instructions

1. Make the dressing: Combine all of the ingredients for the dressing. I like to use a jar fitted with a lid or you can use a bowl with a whisk, too. You should end up with about 1/2 cup of dressing. You won’t need all of it for the wraps, so keep the leftovers in the refrigerator to use on salads or other sandwiches.
2. Assemble the wraps: I like these wraps taco-style instead of rolling the filling up in the tortillas. Start by lining each tortilla with a lettuce leaf. Add the sliced chicken and top each wrap with a couple tablespoons each of the cranberries, walnuts and blue cheese. Drizzle 1 tablespoon of the dressing over the top of each wrap and serve.

Nutrition

• Serving Size: 1 wrap
• Calories: 563
• Sugar: 16.9g
• Fat: 26.5g
• Carbohydrates: 47.2g
• Fiber: 2.5g
• Protein: 36.4g

First posted January 2010. Recipe and photos updated December 2017.