Cranberry-Walnut Chicken Wrap with Poppy Seed Dressing

Chicken Wraps in a baking dish

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.



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


  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.


Keywords: chicken wraps, lemon poppy seed dressing