Santa Fe Chicken Salad Wraps have a creamy santa fe chicken salad wrapped inside a tortilla with shredded lettuce, tomato, and avocado slices. Perfect for lunch or a grab & go dinner for busy weeknights.
Course Main Course
Keyword chicken salad recipe, chicken salad wraps, santa fe chicken salad
Prep Time 15minutes
Santa Fe Dressing
¼cupthinly sliced green onions
2tablespoonsfresh lime juice
3cupschopped OR shredded chicken(I use a rotisserie chicken)
1can(15 oz) black beansdrained & rinsed
1can(15 oz) fire roasted corndrained
1orange bell pepperfinely chopped
8-10large burrito style flour tortillas
halved cherry tomatoes
In a large mixing bowl, combine all the creamy dressing ingredients and mix together well.
Add the chicken, black beans, corn, bell pepper, and stir together well until everything is combined and covered in dressing.
Lay a flour tortilla on a plate and place about ½ cup of the chicken salad onto the bottom half of the tortilla. Add shredded lettuce, halved tomatoes, and avocado slices. Fold up the sides and then roll up like a burrito. Cut in half and serve.
* Chicken salad can be eaten right away or refrigerated for several hours before serving. Leftover chicken salad can be refrigerated, in a covered container, for 3-4 days. ** I prefer to refrigerate the chicken salad (for 2-3 hours) before serving.*** If serving at a later time, simply store the chicken salad in an air-tight container in the fridge, and store the wrap ingredients separately. When ready to serve, assemble the wraps.
Corn : After years of testing and making this recipe, the fire roasted canned corn gives the chicken salad the best flavor. But yes, you can use another canned corn variety.Serving Suggestions : This chicken salad can also be eaten with a spoon, over lettuce for a salad, inside a Croissant, or use crackers to scoop it up. Lime : It's best to use fresh squeezed lime juice. You will need 1 lime for this recipe.