Go Back

Crunchy Southwest Chicken Salad Wraps

Creamy, crunchy Southwest-style chicken salad wrapped up with lettuce—perfect for fast lunches and meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 wraps
Course: Lunch
Cuisine: American, Mexican-inspired
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken Salad
  • 3 cups cooked shredded chicken rotisserie works great
  • 1/3 cup plain Greek yogurt or mayo, or half-and-half
  • 1/4 cup salsa mild or medium
  • 1 tbsp lime juice plus more to taste
  • 1/2 tsp ground cumin
  • 1/2 tsp salt adjust to taste
  • 1/2 cup black beans rinsed and drained
  • 1/2 cup corn thawed if frozen
  • 1/2 cup red bell pepper diced
  • 1/4 cup red onion finely diced
  • 2 tbsp cilantro chopped (optional)
Wraps
  • 4 large flour tortillas
  • 2 cups romaine or shredded lettuce
  • 2 tbsp pepitas optional crunch

Equipment

  • Mixing bowl
  • Measuring spoons
  • Knife and cutting board

Method
 

  1. In a bowl, whisk Greek yogurt (or mayo), salsa, lime juice, cumin, and salt.
  2. Add shredded chicken, black beans, corn, bell pepper, onion, and cilantro. Mix until coated.
  3. Taste and adjust seasoning with extra lime juice, salsa, or salt as needed.
  4. Warm tortillas for a few seconds so they roll easily.
  5. Layer lettuce on each tortilla, add chicken salad, and sprinkle pepitas if using.
  6. Roll tightly, slice in half, and serve.

Notes

Meal prep: Store filling up to 3 days; assemble wraps right before eating. Spice level: Use mild salsa and skip jalapeño for a kid-friendly version. Swap: Try canned chicken in a pinch. Crunch: Add pepitas/chips just before serving.