Persimmon Chicken Salad Wrap

Share On Facebook
Share On Twitter
Share On Pinterest
Contact us

I know it’s been awhile since my last post but I promise there is a good reason. Jay and I spent the last week in sunny Punta Cana and it was amazing.

The warm 85 degree weather and blue caribbean surf made for a perfect escape during the holidays. We spent every day drinking cervezas on the beach, floating around in the pool, and indulging in a wide variety of cuisine including a lot of paella.

Along with the paella, we ate a lot of dishes native to the Dominican Republic where Punta Cana is located including an abundant amount of fish, seafood, and plantains. The rich flavors combined with delicious cocktails and the humid atmosphere made for the perfect leisurely week and I’m so thankful we had the chance to experience it.

As awesome as it was, it does feel good to be back. I am feeling particularly lethargic after our laid-back week and it’s time to get back into a routine.

After eating so much indulgent food, I have a serious craving for some lighter eats and this persimmon chicken salad wrap is a perfect fix.


Have you tried persimmons yet? They look like small orange tomatoes but are much sweeter. Persimmons are only around this time of year and I’m so excited they’re finally in season. They make a perfect addition to this wrap.


persimmon-chicken-salad-wrap-2Along with the persimmons, I’ve added thin sliced baked chicken, ricotta, spinach, onion, and pomegranate. I toss the spinach with a little bit of balsamic to add a little zing and layer everything together for a perfect lunch.


The honey-like persimmons with creamy ricotta and tart pomegranate is just the right combination for a light winter salad wrap.


Persimmon Chicken Salad Wrap

Makes 4-6 wraps

  • 2 Chicken Breasts
  • Olive Oil
  • Salt
  • Pepper
  • 4-6 Tortilla Shells
  • 1/2 Cup Ricotta
  • Handful of Spinach
  • 1/2 Tablespoon Balsamic Vinegar
  • 1/2 Onion, thinly sliced
  • 4 Persimmons, sliced
  • Pomegranate Seeds

Preheat the oven to 400. Place the chicken on a baking sheet and drizzle with olive oil. Season with salt and pepper and bake for about 25 minutes or until the interior temperature is 160. Remove from the oven and let cool then slice into thin strips.

To assemble the wraps, spread the ricotta on the tortilla shells and season with pepper. Toss the spinach with the balsamic and place on top of the ricotta. Layer the onion, chicken, persimmons and pomegranate seeds. Wrap everything together and enjoy!