Carrot & Raisin Chicken Salad Wraps

A trip to the local farmer’s market yesterday yielded 2 gorgeous bags of produce and a bunch of organic carrots that went straight into making these Carrot & Raisin Chicken Salad Wraps. For some reason, springtime fresh veggies just seem to taste better when they’re eaten the same day that they’re bought!
Chicken salad comes in so many classic variations, many on the salty and savory side. This version has a mild, natural sweetness thanks to the addition of grated carrots, raisins, and some orange zest and juice.
It’s important to grate fresh carrots here instead of using pre-shredded carrots. The thinner pieces meld into the salad better and won’t poke out through the wrappers.
To make these carrots, fill paprika colored soy wrappers with a scoop of the chicken salad. The wrappers are great for using if you want a lower carb option on your tea table, a lighter version of carrot cones made with crescent rolls.
If you can get your carrots in whole form, this is a perfect time to use the green tips to decorate the top of these carrot wraps. If your carrots don’t come with, just use some sprigs of curly parsley.
The flavors of these Carrot & Raisin Chicken Salad Wraps pair wonderfully with teas that have a hint of orange or citrus flavor in them. A fragrant Earl Grey is especially delicious here..enjoy!

This post is sponsored by Yamamotoyama.

Carrot & Raisin Chicken Salad Wraps

Makes 15 cones.


1 cooked chicken breast, shredded or ground

1/3 cup raisins

1 large carrot, grated

1/4 cup mayo

1-2 Tbsp orange juice

zest of 1 orange

1 Tbsp parsley, chopped

1/2 cup walnuts, chopped & toasted

sprigs of parsley or carrot tops

8 orange soy wrappers (I used Yamamotoyama’s Soy Wrappers), cut in half


work surface


1. Mix all of the chicken salad ingredients together, walnuts last.

2. Lay a 1/2 sheet of soy wrapper out on a work surface. Spoon 1/4 cup of the chicken salad on one end of a soy wrapper.

3. Take one corner of the wrapper and tuck in and over the filling.

4. Create a cone-like shape by rolling the wrapper up, leaving one side open and another side narrowed to a tippy point. Continue rolling the wrapper over, tightly and evenly. 

5. Place the cone seam side down. Snip off a ruffled piece of parsley or a carrot top off of a long sprig.

6. Tuck the edges of the open side into the middle of the cone. Insert the parsley sprig or carrot top into the open side of the cone to finish. 

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Bonnie Eng

Happy early Easter, Melissa! Hope you can enjoy these sometime this spring…fun and easy to make! Thanks for stopping by! 🙂