Gluten Free Chicken Salad Wrap
This Gluten Free Chicken Salad Wrap is a favorite in our house. It’s so easy to make ahead for delicious lunches throughout the week and keeps well in the refrigerator. Wrapped in a Mission® Gluten Free Tortilla, this Gluten Free Chicken Salad Wrap is light and flavorful.
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Ingredients
- 6 ct. gluten-free tortillas - I used Mission Gluten-Free Tortillas
- 2 chicken breasts - cooked and cubed (about 3 cups total)
- 3/4 cup granny smith apple - diced (about 1/2 medium apple)
- 3/4 cup red grapes - sliced in half
- 1/2 cup pecans - roughly chopped
- 1/4 cup dried cranberries
- 1/4 cup celery - diced (about 1 celery rib)
- 1/4 cup red onion - diced
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup fresh spinach
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Instructions
- In a large bowl, combine cooked chicken, diced apple, grapes, pecans, cranberries, and celery. Set aside.
- In a medium bowl, combine mayonnaise, lemon juice, salt and pepper and stir until combined.
- Pour mayonnaise over the chicken mixture and toss until covered evenly.
- Place Mission Gluten Free Tortillas on a flat surface.
- Add a handful of spinach on top of each tortilla.
- Spoon chicken salad mixture in the center of each tortilla.
- Carefully roll up the tortilla and secure with a toothpick.
- Slice the wrap in half and serve or store for a later meal.
Nutrition
Calories: 428kcal | Carbohydrates: 12g | Protein: 17g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 414mg | Potassium: 413mg | Fiber: 1g | Sugar: 8g | Vitamin A: 545IU | Vitamin C: 5.1mg | Calcium: 18mg | Iron: 0.8mg
