IMG_20130502_133127I had a rather random craving the other day, and these Cranberry Cashew Chicken wraps were the end result. To my daughter’s surprise, they turned out to be quite tasty. Change the quantities more or less to taste.



1 package Rudi’s Gluten Free Fiesta Tortilla

4 boneless, skinless chicken breasts, boiled and cut into strips

4 oz. (1/2 package) cream cheese

1/2 cup Craisins

1/3-1/2 cup Gluten Free Cashews, crushed.

Salt & Pepper




Boil the chicken in a pot of water until done. Rinse, drain, then cut the breasts into 1/2″ wide strips. Warm the cream cheese in the microwave until soft, then coat the chicken. Toss in the cashews and craisins. Add salt and pepper to taste. On an electric or gas burner set at medium low, heat the Tortillas on both side, until soft. They’ll brown fast, and get crispier as they brown, so flip them quickly (about 30 seconds per side worked for us). Place a bed of lettuce over 2/3 the tortilla’s diameter, layer chicken mix over that, fold the remaining 1/3 up, then wrap the sides over, creating a chicken wrap.