Grilled Chicken Wraps with Cranberries, Quinoa and Candied Pecans


  • 25 ea. Chef’s Line® 4 oz. All Natural* Fire Grilled Chicken Breasts, diced
  • 4 lb. Cross Valley Farms® Sunset Blend
  • 2 bags Chef’s Line Brown Rice Quinoa Blend, cooked according to directions and cooled
  • 25 Hilltop Hearth® Whole Wheat Tortillas, warmed
  • 4 oz. Cross Valley Farms Green Onions, trimmed and diced
  • 2 oz. Roseli® Extra Virgin Olive Oil
  • 6 oz. Rykoff Sexton® Maple Syrup, divided
  • 1 T Monarch® Kosher Salt
  • 2 tsp. Monarch Black Pepper
  • 2 c Monarch Dried Cranberries
  • 4 c Monarch Pecan Halves
  • 1/2 c Cross Valley Farms Italian Parsley, roughly chopped
  • 16 oz. Monarch Exquisite Paris Vinaigrette (or dressing of choice)


  1. Place the Sunset Blend on a sheet pan, drizzle with olive oil, half of the maple syrup, salt and pepper, tossing evenly to coat. Then spread the squash into a single layer and bake in a preheated 375°F oven for 15 to 20 minutes, turning once, until tender. Remove from the oven and set aside.
  2. Combine pecans and remaining maple syrup on a parchment-lined sheet pan and sprinkle lightly with salt. Bake at 375°F for 8-12 minutes or until nuts are fragrant and lightly toasted. Cool and coarsely chop.
  3. Combine the prepared brown rice quinoa blend, diced chicken, green onions, parsley, cranberries, pecans and dressing, stirring to combine well. Gently fold in the roasted Sunset Blend. 
  4. Assemble wraps using approximately 1 cup of the chicken mixture, folding tightly and cutting in half for serving.

Yield: 25 wraps

*No artificial ingredients. Minimally processed.