Chicken Cashew Spinach Wraps
These chicken cashew spinach wraps are my favorite quick lunch. They take 10 minutes to make, they're packed with protein, and the combination of tender chicken, crunchy cashews, and fresh spinach is hard to beat.
I make these for lunch at least twice a week. They're also great for packing—just keep the filling and the wraps separate until you're ready to eat.
Ingredients
- 2 cups cooked chicken, shredded
- 1/2 cup roasted cashews, roughly chopped
- 2 cups fresh spinach
- 1/4 cup mayonnaise
- 1 tablespoon Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 1/4 cup red onion, finely diced
- 1/4 cup dried cranberries (optional)
- 4 large flour tortillas or lettuce leaves
- Salt and pepper
Instructions
- In a large bowl, combine the shredded chicken, cashews, red onion, and cranberries.
- In a small bowl, mix the mayonnaise, Greek yogurt, Dijon mustard, and honey to make the dressing.
- Pour the dressing over the chicken mixture and toss to coat.
- Season with salt and pepper to taste.
- Lay out your tortillas or lettuce leaves. Add a handful of fresh spinach to each.
- Spoon the chicken filling onto the spinach and roll up tightly.
- Slice in half and serve.
Tips
This filling keeps well in the refrigerator for up to 3 days, so you can make a big batch and use it throughout the week. The cashews add a nice crunch, but if you're making these ahead, wait to add them until just before eating so they stay crunchy. Using lettuce leaves instead of tortillas makes this a low-carb option. The dried cranberries add a nice touch of sweetness that balances the savory chicken.
These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.