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Restaurants›Mr. Pickle's Sandwich Shop›Chicken Cranberry Wrap Recipe

Chicken Cranberry Wrap Recipe

Name: Mr. Pickle's Sandwich Shops Chicken Cranberry Wrap Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups Cooked chicken, shredded or diced; 1 cups Mayonnaise; 0.5 cups Plain Greek yogurt; 0.5 cups Celery, finely diced; 2 tbs Red onion, finely minced; 1 tbs Lemon juice; 1 tsp Dijon mustard; 1 tsp Salt; 0.5 tsp Black pepper; 2 tbs Fresh parsley, chopped (optional); 4 units Large flour wraps/tortillas (10-12 inch) or choice of wrap; 4 slices Swiss cheese slices; 0.75 cups Cranberry sauce (whole-berry or chutney-style); 1 large Tomato, thinly sliced; 0.25 cups Red onion, thinly sliced; 8 leaves Romaine or butter lettuce leaves, washed and dried; 0.25 tsp Salt (for tomato); 0.25 tsp Black pepper (for tomato); 1 tsp Butter or olive oil (for warming wraps); 1 cups Baby spinach or mixed greens (alternative to lettuce)

Inspired by Mr. Pickle's Sandwich Shop

Time30m

Serves4

Chicken Salad, Swiss, Cranberry Sauce, Tomato, Red Onion, Lettuce on Choice of Wrap

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Ingredients

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Chicken Salad

3 cups Cooked chicken, shredded or diced

1 cups Mayonnaise

1/2 cups Plain Greek yogurt

1/2 cups Celery, finely diced

2 tbs Red onion, finely minced

1 tbs ReaLemon lemon juice

1 tsp Dijon mustard

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs Fresh parsley, chopped (optional)

Wrap & Cheese

4 units Large flour wraps/tortillas (10-12 inch) or choice of wrap

4 slices Swiss cheese slices

Fillings & Toppings

3/4 cups Cranberry sauce (whole-berry or chutney-style)

1 large Tomato, thinly sliced

1/4 cups Red onion, thinly sliced

8 leaves Romaine or butter lettuce leaves, washed and dried

1/4 tsp Salt (for tomato)

1/4 tsp Black pepper (for tomato)

Optional Finishes

1 tsp Butter or olive oil (for warming wraps)

1 cups Baby spinach or mixed greens (alternative to lettuce)

Method

Chicken Salad

Prepare chicken

If you don't have cooked chicken, poach or roast about 1 lb (roughly 3 cups diced) boneless skinless chicken breasts or thighs. To poach: place chicken in a single layer in a saucepan, cover with water or low-sodium chicken broth, bring to a gentle simmer, cover, and cook 10–12 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or dice.

In a mixing bowl combine 3 cups shredded/diced cooked chicken, 1 cup mayonnaise, 1/2 cup plain Greek yogurt, 1/2 cup finely diced celery, and 2 tablespoons finely minced red onion.

Add 1 tablespoon lemon juice and 1 teaspoon Dijon mustard. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir until well combined. Taste and adjust seasoning. Fold in 2 tablespoons chopped fresh parsley if using. Refrigerate for at least 15 minutes to let flavors meld (or up to 2 days).

Fillings & Toppings

Prepare vegetables: thinly slice 1 large tomato and place slices on a plate. Lightly sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper; set aside. Thinly slice additional 1/4 cup red onion (if not already used finely minced in salad) into rings or half-rings. Wash and dry 8 lettuce leaves or substitute with 1 cup baby spinach/mixed greens.

Measure out 3/4 cup cranberry sauce and have it at room temperature for easier spreading. If cranberry sauce is very thick, stir in 1 teaspoon warm water to loosen slightly.

Wrap & Assembly

Warm the wraps (optional): heat a large skillet over medium-low heat and lightly brush with 1 teaspoon butter or olive oil. Warm each wrap 20–30 seconds per side until pliable and lightly golden, or wrap in a damp paper towel and microwave 20–25 seconds. Keep wraps covered so they remain soft.

Lay one warmed wrap flat on a clean surface. Place one Swiss cheese slice in the center so it will slightly overlap the filling and help bind the wrap.

Spread about 3 tablespoons cranberry sauce in a line down the center of the cheese. Adjust quantity to taste; use roughly 3–4 tablespoons per wrap (total 3/4 cup will make four wraps).

Top the cranberry line with about 3/4 cup chicken salad per wrap (divide the prepared chicken salad evenly among the 4 wraps).

Layer 2 tomato slices (or roughly 2–3 slices) and a few red onion rings on top of the chicken salad, then place 2 lettuce leaves (or a small handful of greens) over the top.

Fold the sides of the wrap in toward the center, then roll tightly from the bottom up to enclose the filling. If desired, wrap in parchment or foil to hold shape. Repeat for remaining wraps.

If you prefer a toasted finish, place wrapped sandwich seam-side down on a skillet or panini press over medium heat and cook 1–2 minutes per side until golden and cheese slightly melts. Cut each wrap in half diagonally.

Serve

Serve each Chicken Cranberry Wrap immediately warm, or chill for 15 minutes for a cool sandwich. Provide extra cranberry sauce on the side if desired.

Store leftovers refrigerated in an airtight container for up to 2 days; the wrap may become slightly soggy from cranberry sauce—store components separately if making ahead.