Honey Mustard Chicken Salad Wrap
with Almonds & Dried Cranberries | 2 servings
You could take 10 minutes to debate what to have for lunch, but why not use that time to make these super satisfying wraps instead? We think that’s a no-brainer. All you have to do is slice the pre-cooked chicken, toss it with the greens, almonds, dried cranberries, and honey mustard dressing, then roll everything in tortillas. While there may not be such a thing as a free lunch, this one’s stress-free.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Fully Cooked Chicken Breasts
(Contains Soy, Wheat)
Honey Dijon Dressing
(Contains Tree Nuts)
Cut chicken* into ½-inch slices.
In a large bowl, toss chicken, mixed greens, honey Dijon dressing, almonds, and cranberries.
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
Place tortillas on a clean work surface. Place chicken salad on the bottom third of each tortilla. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form wraps. (TIP: For less mess, place each tortilla on a large piece of foil before rolling then wrap up with foil. Simply unwrap as you eat!).
Halve wraps on a diagonal; divide between plates and serve.