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Creamy Chicken Wraps with Cranberries, Toasted Pecans & Feta

by

Total Time: 30 minutes
Active Time: 25 minutes
Difficulty: Easy
Intensity: Low effort, high-flavor

A Note from the Chef

This recipe is your ticket to a gourmet lunch or light dinner that feels both indulgent and wholesome. The combination of tender, herb-infused chicken, sweet-tart cranberries, creamy feta, and crunchy toasted pecans is nothing short of magical, all bundled in a soft tortilla. It’s perfect for meal prep, a quick family dinner, or even impressing guests with a vibrant, hands-on meal.

Ingredients

For the Chicken & Assembly:

  • 2 boneless, skinless chicken breasts (about 1 lb / 450g)

  • 1 tbsp olive oil

  • 1 tsp dried oregano

  • ½ tsp garlic powder

  • Salt and freshly ground black pepper

  • 4 large flour tortillas or spinach wraps (10-inch/25cm)

  • 4-6 leaves of butter lettuce or romaine hearts, washed and dried

  • ½ cup (60g) crumbled feta cheese

  • ⅓ cup (40g) dried cranberries

  • ⅓ cup (40g) pecans, toasted and roughly chopped

For the Creamy Herb Spread:

  • ½ cup (120g) plain Greek yogurt (full-fat or 2% for best creaminess)

  • 2 tbsp mayonnaise

  • 1 tbsp fresh lemon juice

  • 2 tbsp finely chopped fresh parsley (or 1 tbsp dried)

  • 1 tbsp finely chopped fresh chives (optional)

  • 1 small clove garlic, minced (or ¼ tsp garlic powder)

  • Salt and pepper to taste

Instructions

1. Cook the Chicken (12-15 minutes)

Pat the chicken breasts dry with a paper towel. Season generously on both sides with salt, pepper, dried oregano, and garlic powder. Heat olive oil in a medium skillet over medium-high heat. Once hot, add the chicken breasts. Cook for 5-7 minutes per side, or until golden brown on the outside and the internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips or bite-sized chunks.

2. Toast the Pecans (5 minutes)

While the chicken cooks, place the pecans in a small, dry skillet over medium-low heat. Toast for 3-5 minutes, shaking the pan frequently, until they become fragrant and slightly darker. Watch closely to prevent burning. Transfer immediately to a cutting board to cool, then chop roughly.

3. Make the Creamy Herb Spread (3 minutes)

In a small bowl, combine the Greek yogurt, mayonnaise, lemon juice, chopped parsley, chives (if using), and minced garlic. Stir until smooth and well-incorporated. Season with a pinch of salt and pepper. Set aside. (This can be made up to 2 days ahead and stored in the fridge).

4. Assemble the Wraps (5 minutes)

  • Warm the tortillas: Briefly heat each tortilla in a dry skillet for 15-20 seconds per side, or microwave them between damp paper towels for 20-30 seconds. This makes them pliable and prevents tearing.

  • Build the base: Lay a tortilla flat on a clean surface. Spread a generous 2 tablespoons of the creamy herb sauce down the center, leaving a 2-inch border at the top and bottom.

  • Layer the ingredients: Place a lettuce leaf or two over the sauce. Top with a quarter of the sliced chicken, followed by a sprinkle of feta cheese, dried cranberries, and toasted pecans.

  • Fold and roll: Fold the sides of the tortilla in over the filling, then tightly roll from the bottom up, tucking the ingredients in as you go. Repeat with remaining tortillas and ingredients.

5. Serve

Serve immediately, either whole or sliced in half diagonally to showcase the beautiful filling. If packing for later, wrap each tightly in parchment paper or foil to hold its shape.

Chef’s Tips & Variations

  • Meal Prep Champion: Prep all components (cooked chicken, toasted pecans, sauce, washed lettuce) and store separately in airtight containers for up to 3 days. Assemble wraps fresh each day.

  • Swap the Protein: Use leftover rotisserie chicken, grilled shrimp, or even chickpeas for a vegetarian option.

  • Add Crunch: Thinly sliced red onion, cucumber, or celery add a fantastic fresh crunch.

  • Make it Spicy: Add a pinch of red pepper flakes to the herb spread or use a pepper-jack cheese instead of feta.

  • Gluten-Free: Use your favorite gluten-free tortilla or large lettuce leaves as a wrap.

Nutrition Information

*Per serving (1 wrap, calculated with a 10-inch flour tortilla and full-fat Greek yogurt).*

  • Calories: ~520 kcal

  • Total Fat: 26g

    • Saturated Fat: 6g

  • Cholesterol: 85mg

  • Sodium: 680mg

  • Total Carbohydrates: 38g

    • Dietary Fiber: 3g

    • Sugars: 13g (Includes natural and added)

  • Protein: 33g

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