In the Kitchen

Cranberry Chicken Feta Wraps

Tomorrow is our friend B’s Ballerina Baby Shower and I am so excited because she is going to be having a little girl (incase you hadn’t guessed from the theme). This will be the first girl to be born into our little group of friends in a few years, and we have been having a grand time coming up with cutesy, girly decor and food (ok, in my case, mostly food because I suck at crafts). Clarey and I are usually elected to prepare the food for shower events since we enjoy cooking, so I thought I would share one of the recipes I am preparing for the shower tomorrow. These are a great little treat to serve at showers or tea parties, as they are tiny, but pack a nice punch of flavour and decadence. The sweet and salty combination makes them quite delightful.

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These tasty morsels aren’t very difficult to make, but there is some advance preparation required, as you need 4 cooked chicken breasts diced into tiny pieces to go in the filling. I usually like to cook them the day before so they have lots of time to cool, as I don’t want to be adding hot chicken breast to the cream cheese and end up with a melty mess. In addition, I prefer to take the cream cheese out of the fridge about an hour before I’m set to make the filling, as it is much easier to mix when it is slightly softened. Finally, once they are rolled, they need to harden in the fridge for a few hours. Otherwise, you’ll end up squishing them all into very interesting shapes when you cut them. With those tips in mind, read on for the recipe!

 

Cranberry Chicken Feta Wraps

Makes 48-54 pieces

 

2 blocks of cream cheese, softened

3 Tbsp maple syrup

A handful of fresh chives or 4 green onions, chopped

½ cup of chopped, toasted pecans

¾ cup of Craisins

2 cups of crumbled feta cheese

4 cooked chicken breasts diced into tiny pieces (I sear them in my cast iron pan for about 90 seconds on each side, and then throw the whole pan into a preheated oven at 350 degrees for 30 minutes.)

8 large tortillas

 

Directions:

  1. Combine cream cheese and maple syrup and mix well. I used a beater to ensure they were well mixed.
  2. Add chives/green onions, pecans, Craisins, feta and chicken, and mix together by hand.
  3. Spread about ⅛ of the mixture on each wrap. It doesn’t need to go all the way to the edges, as you cut off the ends (and eat them ALL, if you are like me!) before serving.
  4. Leave a slight bit of room at the top of each tortilla, as the filling will squish forward as you roll them up.
  5. Roll up the tortilla, and wrap it in plastic wrap.
  6. Repeat steps 3-5 for the other seven tortillas.
  7. Refrigerate for at least 4 hours.
  8. Using a serrated knife, cut off the ends, and then slice each tortilla roll into 6-7 pieces.
  9. Keep refrigerated and covered in plastic until ready to serve.

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Try them out, and let me know what you think!

-Kendra

Adapted from: My mother’s kitchen