This Chicken Salad Wrap with apples, grapes and spicy pecans delivers bright flavor and satisfying crunch. It’s sweet, a little spicy, and full of texture—perfect for a quick lunch, picnic, or light dinner.
Everyone seems to have a favorite chicken salad. While the classic Southern version with plenty of mayonnaise (and maybe some celery and onion) is a comfort-food staple, this variation leans into bright fruit, fragrant chutney, and spiced nuts for contrast. The grapes add sweetness, the Granny Smith apple brings a tart crunch, and the spicy pecans give a toasted, savory kick. A touch of Dijon and chutney rounds out the dressing with depth and a hint of tang.
How To Serve
To make an easy and portable lunch, spoon the chicken salad onto whole grain flatbreads or whole wheat tortillas, add a handful of fresh baby spinach, roll, and slice. These wraps travel well and are great for packing in lunches. They also pair nicely with simple side salads or roasted vegetables for a heartier meal. For variety, serve the chicken salad over mixed greens or in a lettuce cup for a low-carb option.
Yield
This recipe makes enough for four wraps, with a generous amount of chicken salad so you may have leftovers for snacking or another small meal the next day.
Chicken Salad Wrap with Apples, Grapes, and Spicy Pecans
Prep: 20 mins | Cook: 10 mins | Total: 30 mins | Servings: 4
Rating: 5 from 2 votes
Ingredients
- 1 cup light mayonnaise
- 2 tablespoons Dijon mustard
- 1/2 cup Major Grey’s chutney (or your preferred chutney)
- 4 cooked chicken breasts, cut into 1/2-inch pieces
- 2 celery stalks, diced
- 1/2 small red onion, thinly sliced
- 1 Granny Smith apple, peeled, cored and diced
- 1 cup red seedless grapes, halved
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- 1 cup spicy pecans (recipe follows)
- 4 whole grain flatbreads or whole wheat tortillas
- 2 cups fresh baby spinach leaves
Spicy Pecans
- 1 cup pecan halves
- 1 tablespoon butter, melted
- 1/2 tablespoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
Instructions
- In a medium bowl, whisk together the mayonnaise, Dijon mustard, and chutney until smooth.
- Add the diced chicken, celery, sliced red onion, diced apple, halved grapes, and chopped parsley. Season with salt and pepper and stir until everything is evenly coated. Chill while you prepare the pecans or until ready to use.
- To make the spicy pecans, preheat the oven to 350°F (175°C).
- Combine the pecan halves, melted butter, Worcestershire sauce, cayenne, ground cumin, and salt in a bowl. Toss to coat the nuts evenly, then spread them in a single layer on a baking sheet.
- Bake the pecans for 10 to 12 minutes, stirring once or twice for even browning. Watch closely so they do not burn. Remove from the oven and let cool.
- Reserve a few pecans for garnish if desired, then stir the remaining pecans into the chicken salad.
- Divide the baby spinach among the four flatbreads. Spoon the chicken salad mixture onto each flatbread, roll tightly, and cut in half to serve.
Nutrition
Calories: 912 kcal | Carbohydrates: 78 g | Protein: 62 g | Fat: 41 g | Saturated Fat: 7 g | Polyunsaturated Fat: 15 g | Monounsaturated Fat: 16 g | Trans Fat: 0.1 g | Cholesterol: 163 mg | Sodium: 1092 mg | Potassium: 986 mg | Fiber: 8 g | Sugar: 37 g | Vitamin A: 1952 IU | Vitamin C: 16 mg | Calcium: 106 mg | Iron: 5 mg
Nutrition information is an estimate and should be used as a general guide.
More Chicken Salad Recipes
- Tropical Chicken Salad
- Greek Chicken Salad
- Strawberry Chicken Salad
- Jalapeño Chicken Salad
- Golden Chicken Salad
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Recipe source: adapted from Fresh Every Day cookbook. Originally published September 6, 2017.