I’ve made you lunch!
But just so we’re clear: if you ever show up on my doorstep hoping for lunch, I will probably greet you with a bowl of crackers or jelly beans and then make you sample bits and pieces of the five or so recipes I’m testing at the moment (which could very well include chocolate and tuna… together). For now, crackers and jelly beans are the going April rate. Subject to change.
This week I actually ate a normal-person lunch, which is noteworthy because I am not exactly normal. Can we talk about how many restaurants have pecan-crusted chicken salads? It feels like a million. In reality, countless menus feature some version of pecan-crusted chicken, and for good reason.
My favorite “salads” are the ones that barely count as salads—mostly a handful of greens topped with every delicious thing available. If a salad has cheese, candied nuts, fruit, hard-boiled egg wedges and yes, even french fries, I’m sold. Call me a salad eater by default.
After enjoying a pecan-crusted chicken salad one day, I decided to make the pecan-crusted chicken at home and stuff it into a tortilla. I also mashed strawberries and combined them with dijon mustard and honey—a combination that might sound odd, but I adore mustard. This sweet-tangy mustard paired with crunchy pecan chicken is unexpectedly fantastic.
The best part is how versatile the pecan-crusted chicken is. Use it on a composed salad (don’t forget the fries), on pizza, in a quesadilla, as chicken finger dippers, tossed with pasta and a cream sauce, or simply served with sweet cinnamon-spiced potatoes. All good options.
We loved the contrast of the crunchy crust with sweet fruit and tangy mustard, and these wraps are easy to make ahead. I even served them to my husband, who claims not to like pecans. When he asked what was on the chicken I said, “oh, you know… panko… and other things.” He devoured his meal and later declared it “really, really good!” That’s when I casually mentioned the pecans—every time.
Pecan Crusted Chicken Wraps
Makes 4 wraps
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 1/4 cups ground or finely chopped pecans
- 1/4 cup flour (whole wheat pastry flour works well)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 2 egg whites
- 4 large whole wheat tortillas
- 4 strawberries, sliced (plus 2 more for mashing)
- 1/2 avocado, chopped
- 1 11-ounce can mandarin oranges, drained
- Butter lettuce for the wraps
- 3 tablespoons dijon mustard
- 3 tablespoons honey
Directions:
- Preheat the oven to 450°F. Line a baking sheet with foil and set a wire rack over it. Spray the rack with nonstick spray.
- In a bowl, combine the pecans, flour, salt, pepper and cinnamon. In a separate bowl, whisk the egg whites until frothy.
- Dip each chicken breast in the egg whites to coat, then press into the pecan mixture so the crust adheres. Place the coated chicken on the wire rack and lightly spray the tops with cooking oil spray.
- Bake for 15 minutes, then flip and bake another 15 minutes, or until the chicken is cooked through and the crust is golden. Remove from oven, let cool slightly, then cut into strips or bite-sized pieces.
- While the chicken cooks, mash two of the sliced strawberries with a fork in a small bowl. Stir in the dijon mustard and honey until combined.
- Spread some of the strawberry-honey mustard down the center of each tortilla. Layer butter lettuce, pecan-crusted chicken, sliced strawberries, avocado and mandarin oranges. Roll up the tortillas and serve immediately.
Bring dessert if you must—these wraps are hearty enough to be the main event.