Southwest Chicken Salad Wraps

Southwest Chicken Salad Wraps

I combined my two loves into a recipe for Southwest Chicken Salad Wraps.

A good friend asked me not too long ago about lunch ideas that could be eaten cold.

This recipe came about by me trying to come up with something to help him out.

I love chicken salad…and I love all the bold flavors of southwest cuisine.

Holy yumminess, Batman, it was an amazing success!

How to Make Southwest Chicken Salad Wraps

If you use a rotisserie chicken from the store and shred it up, this is a no cook meal.

Or you could make your own using this Simple Shredded Chicken recipe.

I make this shredded chicken quite often and use it in salads, wraps, and just to snack on.

Meal Prep Chicken

This is basically just combining a bunch of ingredients in a large bowl.

Shredded chicken, corn, black beans, Rotel, cilantro, and a diced jalapeno to start.

Be sure to drain the Rotel and corn, and rinse the black beans as well.

ingredients in a bowl

Next add some reduced fat sour cream and southwest spices like chili powder, paprika, cumin, garlic powder, and of course some salt and pepper.

Depending on your spice preference you can add some hot sauce or ground red pepper.

I’m a spicy girl, so I added both.

I had some homemade hot sauce that another friend gave me and it really made this extra special đŸ™‚

So of course I had to bring her some of this Southwest chicken salad to enjoy đŸ™‚

Southwest Chicken Salad Wraps

Lay some lettuce down on a soft tortilla (I used Ole Extreme Wellness tortillas) and pile it on.

Southwest Chicken Salad Wraps

Wrap it up and dig in!

Or pack it for a delicious lunch that does not need to be heated đŸ˜‰

I packed it as a wrap and it did not get soggy at all, and was actually even better the next day!

Southwest Chicken Salad Wraps

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Southwest Chicken Salad Wraps

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Southwest Chicken Salad Wraps

A great chicken salad recipe with all the flavors of the southwest

Course Main Course
Cuisine American
Keyword Chicken Salad, Healthy, Low Carb Wraps
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 6
Calories 404 kcal
Author Cheri Renee

Ingredients

  • 4 cups cooked, shredded chicken
  • 1 15 oz can corn drained
  • 1 15 oz can black beans drained and rinsed
  • 1 10 oz can Rotel tomatoes and green chiles drained
  • 1/2 cup chopped cilantro
  • 1 jalapeno seeds removed and diced
  • 1 cup reduced fat sour cream
  • 1/2 Tbsp chili powder
  • 1/2 Tbsp paprika
  • 1/2 Tbsp cumin
  • 1/2 Tbsp garlic powder
  • 1/2 Tbsp kosher salt
  • 1 tsp black pepper
  • Optional: hot sauce or ground red pepper for spice
  • 6 soft tortillas (I used Ole Extreme Wellness Tortillas)
  • Optional: lettuce

Instructions

  1. In a large bowl combine the first 13 ingredients (chicken through black pepper), and add the hot sauce or ground red pepper if using to add spice. Stir until evenly mixed. Taste for seasoning.

  2. Place lettuce (if using) in the center of a soft tortilla and add chicken salad in the center over the lettuce. Roll up and serve.

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