Chicken Wrap with Apples and Dried Cranberries

Chicken Wrap with Apples and Dried Cranberries
Chicken Wrap with Apples and Dried Cranberries
Barbara Kiebel
Chicken Wrap with Apples and Dried Cranberries

Truth is, I seldom eat fast food; not because I'm a goody two-shoes and my mantra is "it shall never pass my lips," but I think mostly because I work from home and there is nothing "fast" about having to go out for a quick meal.

Still, a couple of weeks ago I was running errands and I was hungry and wasn't going to be home for some time so I decided to take the plunge. I saw a Burger King and soon my car was heading through the drive-thru. I hadn't been to a Burger King in years and I was hoping I could just get a Baby Whopper or something… you know, just to tide me over.

Well, son of a gun… they had wraps; see what I miss from never going? The Chicken with Apples and Cranberries sounded appealing and it was available either grilled or fried; I went all the way bad… yes, it was fried baby!

I can't deny, I loved it but I also knew that I wanted to make it at home. How hard could that be? It's not!

See all chicken recipes.

4
Servings
425
Calories Per Serving
Deliver Ingredients

Ingredients

For the chicken strips

  • 1  Cup  panko breadcrumbs or cracker crumbs, crushed
  • 1/2  Cup  finely chopped walnuts
  • 1  Teaspoon  garlic powder
  • 1/4  Teaspoon  salt
  • 1/4  Teaspoon  black pepper
  • 1/4  Teaspoon  cayenne
  • boneless skinless chicken breast halves, cut into 1-inch-wide strips
  • egg, beaten
  • Cooking spray

For the cranberry spread

  • 1/4  Cup  mayonnaise
  • 1/4  Cup  sour cream or plain yogurt
  • 2  Tablespoons  honey
  • 1  Tablespoon  whole-grain mustard
  • 3  Tablespoons  dried cranberries
  • Salt and pepper, to taste

For the wraps

  • 4-6 flour tortillas
  • head lettuce or 1 bunch spinach
  • Gala or Honeycrisp apples, chopped

Directions

For the chicken strips

Preheat the oven to 375 degrees.

In a bowl, mix the breadcrumbs, walnuts, garlic powder, salt, pepper, and cayenne together well. Dip the chicken pieces into the egg mixture, then dredge in the breadcrumb mixture.

Coat a baking sheet with cooking spray. Transfer the chicken to the baking sheet and bake until crispy on outside and lightly browned, turning once, about 10-12 minutes.

For the cranberry spread

In a bowl, mix the mayonnaise, sour cream or yogurt, honey, mustard, and cranberries. Season with salt and pepper, to taste, and set aside.

For the wraps

Layer on each tortilla the lettuce, chicken, spread, and apples. Fold, serve, and enjoy!

Nutritional Facts

Total Fat
19g
27%
Sugar
29g
32%
Saturated Fat
11g
46%
Cholesterol
26mg
9%
Carbohydrate, by difference
52g
40%
Protein
12g
26%
Vitamin A, RAE
31µg
4%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
67mg
7%
Choline, total
14mg
3%
Fiber, total dietary
2g
8%
Folate, total
59µg
15%
Iron, Fe
3mg
17%
Magnesium, Mg
28mg
9%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
153mg
22%
Riboflavin
1mg
91%
Selenium, Se
15µg
27%
Sodium, Na
580mg
39%
Thiamin
1mg
91%
Water
38g
1%
Zinc, Zn
2mg
25%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.