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Cranberry Salsa Chicken Salad Wrap



  • Cranberry Salsa* (makes ¾ cup)
  • 1 T vegetable oil
  • ½ cup minced sweet onions
  • ⅓ cup dried sweetened cranberries
  • ¼ cup canned pears in juice, drained and diced (juice reserved)
  • ¼ cup reserved canned pear juice
  • 1 T cider vinegar
  • Pinch ground red pepper
  • 2 T minced fresh cilantro
  • Sandwich
  • 6 whole-grain wraps, 8-inch
  • 6 T low-fat mayonnaise
  • 1 ½ cups shredded romaine lettuce
  • 12 oz. sliced/shredded cooked chicken
  • ¾ cup Cranberry Salsa*


  • For Cranberry Salsa*: In a sauce pan, heat oil over medium-high heat; add onions and sauté for 2 minutes, making sure not to brown.
  • Stir in cranberries, pears, pear juice, vinegar and red pepper and bring to a boil; reduce heat and simmer 10 minutes or until glazed. Remove from the heat and stir in cilantro. Bring to room temperature. Cover and refrigerate until ready to serve.
  • For Each Sandwich: Lay out a wrap on a clean, flat, dry surface. Spread each wrap with 1 Tbsp. mayonnaise. Top with ¼ cup lettuce, 2 oz. chilled chicken and 2 Tbsp. Cranberry Salsa*.
  • Fold up and secure. Cut in half and keep chilled until ready to serve.
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