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Latin Twist|Lunch

Cranzy Chicken Taco



  • 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


  • In a medium bowl, toss together all Bean Salad ingredients; mix well, cover and refrigerate at least 2 hours before serving.
  • In a large sauce pan, melt cranberry sauce with honey (about 2 minutes).
  • Add chicken to cranberry-honey mixture and toss to coat well. Sprinkle with cheese and mix to coat evenly.
  • 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.
  • In a small bowl, whisk together mayonnaise, cranberry sauce, scallions and pepper until combined; place in a covered container for serving.
  • 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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