What You'll Need:
In a medium bowl, toss together all the Bean Salad ingredients: 2 cups canned beans, 2 cups sweetened dried cranberries, 1/4 cup apple juice, 3 tbsp chopped scallions or red onions, 1/2 tsp. minced garlic and 1/4 tsp ground black pepper. Mix well, cover and refrigerate at least 2 hours before serving.
In a large sauce pan, melt cranberry sauce with honey (about 2 minutes). Add chicken to cranberry-honey mixture and toss to coat well. Sprinkle with cheese and mix to coat evenly.
Lay chicken in a single layer on a parchment-covered baking sheet and bake in 350 degrees convention oven or 400 degrees conventional oven for 6-8 minutes or until internal temperature reaches 165 degrees. Remove from heat and keep hot for serving.
In a small bowl, whisk together mayonnaise, cranberry sauce, scallions and pepper until combined; place in a covered container for serving.
Place 1/2 cup chopped spinach inside a tortilla, topped with 1/2 cup chicken and 1/2 cup bean salad and drizzle with 1 tbsp Cranberry Mayo. Fold torilla with ingredients inside to form a hand-held taco.
Recipe courtesy of the Cranberry Marketing Committee USA via Ingrid Rockwell/Deerfield Elementary School/Deerfield, WI.