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.
Ingredients
Scale
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 or shredded
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/2 cup crumbled blue cheese
Instructions
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: Toss
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 563
- Sugar: 16.9g
- Sodium: 854.6mg
- Fat: 26.5g
- Saturated Fat: 9.3g
- Unsaturated Fat: 14.2g
- Trans Fat: 0g
- Carbohydrates: 47.2g
- Fiber: 2.5g
- Protein: 36.4g
- Cholesterol: 95.4mg
Keywords: chicken wraps, lemon poppy seed dressing
