Mexican Chicken Salad Wrap

No-cook Mexican Chicken Salad Sandwich Wraps are fresh, flavorful, and easy to make. Shredded chicken, crisp veggies, Tex-Mex seasoning, and a creamy lime dressing come together for a quick lunch, meal prep, or weeknight dinner. Serve in tortillas, lettuce wraps, or as a dip with chips.

Course Dinner, Lunch

Cuisine American, Mexican

Recipe Type Camping, Chicken, Cinco de Mayo, Fall, Healthy Choices, Healthy Dinner, Low-Carb, Meal Prep, No-Cook, Picnic, Rotisserie Chicken, Served Cold, Summer

Skill Level Easy

Prep Time 10

Total Time 10

Servings Servings

Calories 291kcal

Author Angela G.

Equipment

large mixing bowl

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

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.

Nutrition