Marissa's MediterraneanA vibrant, high-fiber lunch wrap featuring shredded chicken, crunchy walnuts, and a tangy pomegranate dressing.
In a small jar or bowl, whisk together the pomegranate molasses, olive oil, and lemon juice until emulsified.
Add a pinch of salt and cracked black pepper to make the flavors pop!
In a large mixing bowl, combine the shredded chicken, chopped walnuts, diced red onion, and fresh parsley.
Toasting the walnuts for 2 minutes in a dry pan first adds a beautiful depth.
Pour the pomegranate dressing over the chicken mixture and toss thoroughly until everything is well coated.
Warm the whole wheat tortillas in a dry skillet for 30 seconds on each side until pliable.
Lay out each tortilla, add a handful of fresh arugula, and top with a generous scoop of the pomegranate chicken salad. Roll tightly and slice on a diagonal.
This is my favorite way to use up leftover roasted chicken! If you don't have pomegranate molasses, a little extra lemon juice and a pinch of honey works in a pinch. For a vegan version, swap the chicken for roasted cauliflower florets.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef