Rotisserie Chicken and Cranberry Sandwiches

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Leftover chicken and cranberry sauce are meant for each other. Using whole wheat tortillas bumps up the fibre.

Tags: Easy, 20 Mins, Entrées, Snacks, Lunches, Chicken/Poultry, Vegetables, Fruit, Cheese, Rice & Grains
Serves: 4
Skill level: Easy
Prep time: 20  minutes
Cooking time: 0  minutes
Total: 20  minutes

Additional Information


4 PC Blue Menu 100% Whole Grain Whole Wheat Tortillas
1 pkg (140 g) PC Soft Unripened Herbed Goat's Milk Cheese , softened
1/2 cup (125 mL) PC Cranberry Orange Sauce
2 cups (500 mL) sliced skinless rotisserie chicken breasts (about two breasts)
4 leaves lettuce


  1. Spread tortillas with goat cheese, leaving 1/2-inch (1 cm) border all around. Spread cranberry sauce over goat cheese. Divide chicken among tortillas, placing in a line 1-inch (2.5 cm) from edge. Top each with a lettuce leaf. Starting at chicken end, roll half way up, fold in sides and continuing rolling.
  2. Skewer each roll with two toothpicks, cut in half and serve.

Chef's Tips

Leaving the chicken skin on will add 4 g fat and almost 40 calories to each sandwich. Cold chicken skin doesn’t taste very good, anyway!

Nutritional Information

Per serving
Calories 410 Cal
Fat 13 g
Sodium 580 mg
Carbohydrate 49 g
Fibre 4 g
Protein 25 g
Source of fibre