Cranzy Chicken Taco

Cranzy Chicken Taco

What You'll Need:

  • 2 cups canned beans drained, rinsed
  • 2 cups dried cranberries sweetened
  • 1/4 cup 100% apple juice
  • 3 tablespoons scallions or red onions chopped
  • 1/2 tsp. garlic minced
  • 1/4 tsp. black pepper ground
  • 1 cup whole-berry cranberry sauce
  • 1 tbsp honey
  • 12 oz. chicken cooked, diced
  • 2 tbsp Parmesan cheese grated
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup whole-berry cranberry sauce mashed
  • 1 tbsp scallions finely minced
  • 1/8 tsp black pepper ground
  • 4 cups fresh spinach chopped
  • 8 whole-grain tortillas

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.