Home / Blog Page / Award-Winning “Cranzy” Chicken Taco


One year ago today we presented a check to contest winner Ingrid Rockwell (pictured right). From Deerfield Elementary School, Wisconsin, her cran-winning Cranzy ChickenTaco is perfect for school foodservice requirements. Importantly, this winning recipe got the all-important thumbs up from Deerfield, Wisconsin students!


Don’t have 30 mouths to feed? Here’s the recipe serving 8. Prep Time: 45 minutes – Cook Time: 15 minutes



BEAN SALAD (makes 4 cups):

  • 2 cups canned Great Northern beans, reduced-sodium, drained, rinsed
  • 2 cups sweetened dried cranberries
  • ¼ cup 100% apple juice
  • 3 T chopped scallions or red onions
  • ½ tsp. minced garlic
  • ¼ tsp. ground black pepper


  • 1 cup whole-berry cranberry sauce
  • 1 T honey
  • 12 oz. cooked, diced chicken
  • 2 T grated Parmesan cheese

CRANBERRY MAYO (makes ½ cup):

  • ¼ cup reduced-fat mayonnaise
  • ¼ cup whole-berry cranberry sauce, mashed
  • 1 T finely minced scallions
  • 1/8 tsp. ground black pepper


  • 4 cups chopped fresh spinach
  • 8 whole-grain 8-in. tortillas


  1. In a medium bowl, toss together all Bean Salad ingredients; mix well, cover and refrigerate at least 2 hours before serving.
  2. In a large sauce pan, melt cranberry sauce with honey (about 2 minutes).
  3. Add chicken to cranberry-honey mixture and toss to coat well. Sprinkle with cheese and mix to coat evenly.
  4. Lay chicken in a single layer on a parchment-covered baking sheet and bake in 350°F convection oven or 400°F conventional oven for 6-8 minutes or until internal temperature reaches 165°F. Remove from heat and keep hot for serving.
  5. In a small bowl, whisk together mayonnaise, cranberry sauce, scallions and pepper until combined; place in a covered container for serving.
  6. Place ½ cup chopped spinach inside a tortilla, top with ¼ cup chicken and ½ cup bean salad and drizzle with 1 Tbsp. Cranberry Mayo. Fold tortilla with ingredients inside to form a hand-held taco.

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