Cranberry Salsa Chicken Salad Wrap
A cranberry chicken wrap with salsa, sweet onions and pear
  • 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*
  1. 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.
  2. 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.
  3. 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*.
  4. Fold up and secure. Cut in half and keep chilled until ready to serve.