Chicken Cranberry Salad Lettuce Wraps

Prep Time: 15 minutes | Cook Time: 5 minutes | Makes: 4 wraps

wheat-free soy-free nut-free egg-free dairy-free
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Crispy lettuce makes the perfect package for delicious ingredients in these tasty wraps! Mix in a tangy homemade sauce to go with your scrumptious meal.

Ingredients

  1. 1 head Boston lettuce
  2. 1 chicken breast
  3. 1 tablespoon olive oil
  4. 1 Granny Smith apple
  5. 1 celery stalk
  6. 3/4 cup olive oil mayonnaise
  7. 1/2 teaspoon honey
  8. 1/2 teaspoon Dijon mustard
  9. 1/2 cup dried cranberries
  10. 1 teaspoon salt

Tools

  1. paper towels
  2. cutting board
  3. chef’s knife
  4. skillet
  5. measuring cups/spoons
  6. tongs
  7. mixing bowl
  8. spoon
  1. Carefully pull off about 8 leaves of lettuce. Rinse well and place on paper towels to dry. Set aside.
  2. Cut the chicken breast into 1-inch (2.5-cm)cubes. Add the oil to the skillet and heat over a burner set to medium.
  3. Add the chicken and turn the pieces with tongs. Cook until no longer pink inside. When the chicken is done, set aside in the skillet to cool almost completely.
  4. Clean your cutting board and knife. Then chop the apple into 1/2-inch (1.3-cm) cubes and discard the core.
  5. Chop the celery into 1/2-inch (1.3-cm) pieces.
  6. Add the apple, celery, mayonnaise, honey, mustard, cranberries, and salt to a mixing bowl. Stir to combine.
  7. When the chicken is cooled, add it to the mixing bowl and toss lightly until coated.
  8. To assemble the wraps, stack two lettuce leaves on top of each other. Spoon about 1/2 cup of the chicken salad in the center. Fold the sides in and roll at the same time to envelop the filling.
  9. Serve cold, and store leftovers in the refrigerator for up to three days.