You’ll love these Southwest Chicken Wraps that are stuffed with flavor and ready in only 15 minutes! Perfect for lunch on the go!
A WRAP MADE IN 15 MINUTES
I am really into sandwich wraps lately. I’ve been having fun playing with the different flavors and this southwest one really hit the spot! I like that I can make them quickly and they are really filling. Plus, I think you could really tailor this recipe, by switching up the types of ingredients, to different diets if you wanted to make them low carb or maybe even gluten-free. It’s really easy to add your own special touch with these delicious wraps!
FREQUENTLY ASKED QUESTIONS:
If you’re worried about where to find the tortilla strips, just check out the aisle where your grocery store stores the salad dressings. You may also find them in the produce section by other salad items.
If you can’t find them, you could use regular tortilla strips and just crush them up, or you could even use Nacho Cheese Doritos.
You can see the brand for every ingredient that I used in the ingredient photo below. I just went with Tyson frozen grilled chicken strips and let them thaw out. You can also follow instructions on the back of the bag on how to warm them up from frozen. There are also some that you can find in the refrigerated section of your grocery store near the deli meats.
Absolutely! You can use leftover grilled chicken or even rotisserie chicken if you need to.
These wraps are so flipping good! The sauce is a must to me, so I wouldn’t skip it! It is the perfect dipping sauce as well. So, don’t hesitate to make extra.
If you don’t want to use the sauce, try sour cream, guacamole, Catalina dressing or salsa instead (on their own or together.)
I actually just eat them by themselves but if you want to make it more of a meal you could add chips or fries or some raw veggies.
I wouldn’t recommend it. These wraps are best if consumed right away. Otherwise, you risk the tortilla strips becoming soggy or the lettuce wilting. If you’re wanting to pack them for your lunch, be sure to wrap them with plastic wrap tightly and keep them with an ice pack in an insulated cool lunch box.
Again these are best enjoyed right when you make them. I wouldn’t keep them as leftovers since the lettuce and tortilla strips will get soggy the longer it sits.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- sour cream – you could use plain Greek yogurt here as well.
- salsa – use your favorite salsa – I really like the Herdez brand salsa.
- taco seasoning – this is really going to add a great pop of flavor. Use store-bought or make it homemade.
- chopped lettuce – go with a sturdy lettuce here if possible that way it will hold up really well with the other ingredients.
- shredded cheddar cheese – you can really play around with the type of cheese. If you want a kick of spice, try using a pepper jack cheese.
- tortilla strips – see my image below so you know what to look for. I love the little bit of crunch this has but if you’re not into crunchy, just leave them out.
- burrito-sized tortillas – you can use whole wheat, gluten-free, low carb, spinach or tomato flavored. Have fun with it!
- grilled chicken – I just used store-bought grilled chicken strips but you can use whatever you enjoy. It’s perfect for leftover chicken!
HOW TO MAKE SOUTHWEST CHICKEN WRAPS
In a small bowl, whisk together the sour cream, salsa, and taco seasoning, set aside. Add the lettuce, cheese, tomatoes, and tortilla strips in a large bowl. Add about 2 Tablespoons of the sauce and gently stir to coat.
Lay out a tortilla and add ¼ of the lettuce mixture into the bottom center of the wrap. Then place ¼ of the chicken on top.
Fold the two outer sides over the filling, then tightly roll from bottom to top to make a little package.
Cut the wrap in half, then make the remaining tortillas.
Serve with the extra dressing on the side for dipping, if desired.
CRAVING MORE RECIPES?
Southwest Chicken Wraps
- In a small bowl, whisk together the sour cream, salsa, and taco seasoning, set aside.
- Add the lettuce, cheese, tomatoes, and tortilla strips in a large bowl. Add about 2 tablespoons of the sauce and gently stir to coat.
- Lay out a tortilla and add ¼ of the lettuce mixture into the bottom center of the wrap. Then place ¼ of the chicken on top.
- Fold the two outer sides over the filling, then tightly roll from bottom to top to make a little package.
- Cut the wrap in half, then make the remaining tortillas. Serve with the extra dressing on the side for dipping, if desired.
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Use a more sturdy lettuce like green leaf or romaine.
- If you don’t have or can’t find the tortilla strips, you can crush up regular tortillas or even your favorite Doritos.
- Other cheese that would be good, colby jack, monterey jack, or pepper jack.
- Use Catalina or just sour cream if you don’t want to make the dressing. Guacamole or salsa would work too.
- I used the frozen, store-bought grilled chicken and thawed it in the fridge overnight and used it cold.
- This is perfect for using up any leftover chicken you may have on hand, or even using rotisserie chicken.
- These should try to be consumed right away, The tortilla strips may become soggy, and the lettuce may wilt if they sit too long.
- If making to carry for lunch, wrap well with plastic wrap and keep in bag with a cool pack (best to make the day of not the night before if possible)
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.