A delightful twist on the classic chicken salad, featuring dried cranberries and crisp apples, perfect for a light and flavorful meal.
In a mixing bowl, combine the shredded chicken, celery, red onion, cranberries, walnuts, and diced apple.
Ensure the chicken is well-cooked and cooled before shredding for the best texture.
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, black pepper, and salt until smooth.
For a lighter dressing, substitute half the mayonnaise with Greek yogurt.
Pour the dressing over the salad mixture and gently toss to coat evenly.
Mix gently to avoid breaking the apple pieces.
Spoon the chicken salad mixture onto the tortillas and wrap tightly.
Warm the tortillas slightly for easier wrapping.
Serve the wraps immediately or refrigerate for up to 2 hours before serving.
For a picnic, wrap each tortilla in parchment paper for easy transport.
