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★ Why You'll Love this Recipe ★
Quick and Easy to Make
Mexican Chicken Salad Wraps are perfect when you want something delicious without spending hours in the kitchen. With shredded chicken as the base, you can use leftover rotisserie chicken, freshly grilled chicken, or even canned chicken for maximum convenience.
Packed with Fresh Flavor
This salad is loaded with crunchy veggies like sweet bell peppers and seasoned with Tex-Mex spices that bring the perfect balance of zest and warmth. If you don’t have Tex-Mex seasoning, taco or fajita seasoning works just as well, and you can always customize the flavor with your favorite spices.
Make It Your Own
Love a little heat? Add diced jalapeños or a pinch of cayenne pepper to kick things up a notch. Prefer to keep it mild? Stick with the basics and enjoy the natural freshness of the veggies and chicken.
Experiment with different wraps—from classic flour tortillas to almond flour or even lettuce wraps for a lighter bite.
So Many Ways to Serve
Versatility is what makes these wraps shine. Enjoy as a traditional chicken salad sandwich wrap, spooned into lettuce cups, or tucked inside avocados for a fun twist. You can also serve this chicken salad as a dip with tortilla chips, or in a bowl over quinoa or cauliflower rice for a low-carb option.
★ Ingredients You'll Need ★
Here's a look at everything you'll need to make this no-cook chicken salad wrap.
- Cooked chicken. Rotisserie chicken or leftover chicken works great, shredded.
- Red bell pepper. Or feel free to use another color that's not as sweet.
- Corn. Fresh off the cob is best but frozen or even canned works.
- Green onion
- Fresh cilantro, optional.
- Sour cream. Or lighten up with plain Greek yogurt.
- Lime juice
- Tex-Mex seasoning. Taco, fajita or your favorite Mexican seasoning will work.
- Salt and pepper
- Flour tortillas. Plain or any flavor.
★ Tips & FAQs ★
Rotisserie chicken is perfect since it’s already cooked and flavorful. You can also use leftover grilled chicken, baked chicken, or even canned chicken if you’re short on time. A simple hand mixer makes shredding a breeze, saving you prep time.
Yes! In fact, it tastes even better if you do. Chill the salad for at least 30 minutes before serving to let all those bold flavors come together. It’s great for meal prep or prepping the night before.
You can adjust the heat level to your taste. For more spice, add diced jalapeños, cayenne pepper, or a splash of hot sauce. To keep it mild, stick with Tex-Mex or taco seasoning without extra chili heat.
This salad is super versatile! Serve it in flour or almond tortillas, spoon it into lettuce wraps, use it as a filling for stuffed avocados, enjoy it as a dip with tortilla chips, or serve it over quinoa or cauliflower rice for a low-carb meal.
Stored in an airtight container, the salad will stay fresh for up to 3 days. If you’re planning to keep it longer, store the salad mixture separately from the tortillas or lettuce wraps so everything stays crisp.
★ More Mexican Recipes ★
Get even more easy Mexican recipe ideas.
Mexican Chicken Salad Wrap
Equipment
Ingredients
Chicken Salad
- 1 cup cooked chicken shredded
- ½ cup red bell pepper diced
- ½ cup corn
- 1 green onion minced
- ¼ cup fresh cilantro chopped
- ¼ cup sour cream
- 1 lime juice juiced
- 1 tablespoon Tex-Mex seasoning
- salt and pepper to taste
Serve with
- 4 flour tortillas
- 1 cup shredded lettuce
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Instructions
- Shred cooked chicken then add to a large mixing bowl.
- Add corn, diced bell pepper, green onion and cilantro to the bowl with the shredded chicken.
- Add sour cream, lemon juice and Tex-Mex seasoning to the chicken bowl. Stir well to combine.
- Season with salt and black pepper to taste.
- Add a portion of the chicken salad to each tortilla. Layer with shredded lettuce then roll up.
Notes
- This salad tastes even better after sitting for a couple of hours as the flavors meld together. Store in the fridge.
- Wrap in plastic or was wrap to meal-prep these wraps for lunch.
Louise @ Delishogram says
What wonderful flavours. I love the idea of the mango and black beans! Sounds like summer in a bowl.
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Angela G. says
Thanks, Louise, I will check out your site.