Best 7 Chicken Pecan Wraps Recipes

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Chicken pecan wraps are a delectable combination of savory chicken, crunchy pecans, and fresh greens, all expertly wrapped in a soft tortilla. This dish tantalizes taste buds with its harmonious blend of textures and flavors, making it a delightful option for a quick and satisfying meal. Whether you're seeking a healthy lunch option, a light dinner, or simply a tasty snack, this article will guide you towards discovering the most outstanding chicken pecan wrap recipes, ensuring a culinary experience that will leave you craving for more.

Here are our top 7 tried and tested recipes!

PECAN CHICKEN



Pecan Chicken image

A pecan coating adds a pleasant crunch to plain chicken. My family likes dipping the crispy chicken pieces in the easy-to-make sauce.-Bonnie Jean Lintick, Kathryn, Alberta

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

1/3 cup finely chopped pecans
1/3 cup dry bread crumbs
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons Dijon mustard
MAPLE-DIJON SAUCE:
1/4 cup maple syrup
1 tablespoon Dijon mustard

Steps:

  • In a shallow bowl, combine the pecans, bread crumbs, thyme, paprika and salt. Place Dijon mustard in another shallow bowl. Coat chicken with mustard, then roll in pecan mixture. , Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until juices run clear. In a small bowl, combine sauce ingredients; serve with chicken.

Nutrition Facts : Calories 207 calories, Fat 10g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 767mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 9g protein.

CHICKEN PESTO WRAPS



Chicken Pesto Wraps image

"This makes a really quick meal for us," writes Gary Phile from Ravenna, Ohio. "It's so easy-and the cleanup is just as easy if you line the cookie sheet with foil. My wife likes to add a dollop of sour cream in hers and I sometimes use tomato basil pesto sauce."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1/2 pound ground chicken
1 tablespoon canola oil
1/4 cup sun-dried tomato pesto
4 flour tortillas (8 inches), warmed
1/2 cup shredded part-skim mozzarella cheese
8 grape tomatoes, cut in half
4 slices red onion, separated into rings
1 cup shredded lettuce

Steps:

  • In a large skillet, cook chicken in oil over medium heat for 5-6 minutes or until no longer pink; drain. , Spread pesto over each tortilla; spoon chicken down the center. Layer with cheese, tomatoes, onion and lettuce; roll up.

Nutrition Facts : Calories 323 calories, Fat 15g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 512mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

PEKING-STYLE CHICKEN WRAPS



Peking-Style Chicken Wraps image

Categories     Poultry     Tomato     Broil     Kid-Friendly     Quick & Easy     Lunch     Summer     Tortillas     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 11

8 (6- to 7-inch) flour tortillas
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons mild honey
1 tablespoon minced peeled fresh ginger
1 teaspoon rice vinegar
2 garlic cloves, minced
1/8 teaspoon cayenne
1 1/2 lb skinless boneless chicken thighs (about 6)
1 large plum, quartered, pitted, and cut into 1/4-inch pieces (1 cup)
3 scallions, trimmed and cut lengthwise into 2-inch-long slivers

Steps:

  • Preheat broiler and lightly oil rack of a broiler pan.
  • Stack tortillas and wrap in foil. Stir together hoisin, soy, honey, ginger, vinegar, garlic, and cayenne in a 1- to 1 1/2-quart saucepan.
  • Toss chicken with 3 tablespoons sauce in a large bowl to coat, then broil 2 to 3 inches from heat, without turning, rotating pan halfway through broiling, until cooked through and deep golden, about 10 minutes. Transfer to a cutting board and let stand, uncovered, 5 minutes.
  • While chicken is broiling, put tortillas on bottom rack of oven to warm.
  • Boil sauce until slightly thickened, about 2 minutes, then add plum and simmer, stirring, 2 minutes.
  • Cut chicken crosswise into 1/4-inch-thick slices.
  • To eat, wrap up chicken, plum sauce, and scallions in tortillas.

HONEY PECAN CHICKEN STRIPS



Honey Pecan Chicken Strips image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds chicken tenderloins
1/2 cup buttermilk
2 dashes hot sauce
1 1/4 cups all-purpose flour
1/2 cup finely chopped pecans
2 teaspoons seasoning salt
Vegetable oil, for frying
3/4 cup honey
3 tablespoons salted butter
1 tablespoon chopped fresh parsley

Steps:

  • Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
  • In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
  • Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
  • Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
  • Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
  • Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
  • Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.

HONEY PECAN CHICKEN CUTLETS



Honey Pecan Chicken Cutlets image

This gives the chicken a nice crunchy bite. You can also cut the cutlets into fingers for a great appetizer.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb skinless chicken piece
1/2 cup all-purpose flour
3 tablespoons margarine, divided
1/4 cup honey
1/4 cup chopped pecans

Steps:

  • Dredge the cutlets in flour, shaking off excess.
  • Heat two tablespoons margarine in a heavy skillet over medium heat.
  • Add the cutlets and brown on both sides, about 5-6 minutes.
  • Stir together the remaining tablespoon margarine, honey and pecans.
  • Add to the skillet, stir gently.
  • Cover and simmer gently for 7-8 minutes.
  • Remove cutlets to a serving platter, pour sauce over and serve.

CHICKEN PECAN WRAP



Chicken Pecan Wrap image

This is a refreshing and tasty filling to make sandwiches, wraps or salads. The different textures and flavors in this make it a wonderful treat! Enjoy!

Provided by Colleen Sowa @colleenlucky7

Categories     Chicken

Number Of Ingredients 15

CHICKEN PECAN SALAD
4 cup(s) chicken breast (cooked and diced)
1 cup(s) pecans ( toasted and diced)
1 cup(s) celery (diced)
1/2 cup(s) sour cream
1/2 cup(s) mayonnaise
1 tablespoon(s) fresh lemon juice
1 teaspoon(s) lemon zest, grated
1 - green apple (diced)
1 - red apple (diced)
30 - seedless green grapes (cut in half)
1/4 teaspoon(s) salt
1 teaspoon(s) ground black pepper
WRAPS
8 - either flower tortillas or romaine lettuce leaves

Steps:

  • Toast the pecans for 6 minutes in a 375 degree oven. Cool and chop roughly. Place in a large bowl.
  • Cook the chicken breasts (two large ones, boneless). Cool. Dice. (This should be about 4 cups of diced chicken). Put this in the large bowl.
  • Dice the celery and add it to the bowl. Dice the apples up and add to the bowl. Add the lemon juice and zest. Stir this all together well.
  • Cut the grapes in half, and add them, the spices and the remaining ingredients to the bowl. Stir together well.
  • *** Serve on warm soft flour tortilla shells or on romaine lettuce leaves.

CHICKEN PECAN WRAPS



Chicken Pecan Wraps image

Pecans add a touch of crunch to the warm chicken mixture in these speedy soft-shell tacos from Judy Frakes of Blair, Nebraska. Kick up the heat a notch or two by using medium or hot salsa.

Provided by Allrecipes Member

Time 10m

Yield 4

Number Of Ingredients 10

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
¼ cup chopped onion
¼ teaspoon ground cumin
1 tablespoon butter or margarine
¼ cup chopped pecans
3 tablespoons sour cream
4 (10 inch) flour tortillas, warmed
1 cup shredded Cheddar cheese
1 cup salsa
1 cup Shredded lettuce

Steps:

  • In a large skillet, saute chicken, onion and cumin in butter until chicken juices run clear. Reduce heat to low. Add pecans and sour cream; cook and stir until heated through. Spoon about 1/2 cupful down the center of each tortilla; top with cheese, salsa and lettuce if desired. Fold in sides.

Nutrition Facts : Calories 582.9 calories, Carbohydrate 44.2 g, Cholesterol 107.9 mg, Fat 26.6 g, Fiber 4.3 g, Protein 41.5 g, SaturatedFat 11.4 g, Sodium 1123.8 mg, Sugar 4.5 g

Tips:

  • For a healthier wrap, use whole-wheat tortillas or lettuce leaves instead of white flour tortillas.
  • To save time, you can cook the chicken in advance. Shred it and store it in the refrigerator for up to 3 days, or freeze it for up to 3 months.
  • If you don't have pecans, you can substitute walnuts or almonds.
  • If you want a sweeter wrap, add a tablespoon of honey or maple syrup to the dressing.
  • To make the wraps ahead of time, assemble them and wrap them tightly in plastic wrap. Store them in the refrigerator for up to 2 days.

Conclusion:

Chicken pecan wraps are a delicious and easy-to-make lunch or dinner option. They are packed with protein, healthy fats, and fiber, and they can be customized to your liking. Whether you like them sweet or savory, spicy or mild, there is a chicken pecan wrap recipe out there for you. So next time you are looking for a quick and healthy meal, give chicken pecan wraps a try.

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