Santa Fe Chicken Salad Wraps Recipe

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Santa Fe Chicken Salad Wraps contain shredded lettuce, tomato, and avocado slices wrapped in a tortilla with creamy chicken salad. Serves as lunch or dinner on busy weeknights.  

– Santa Fe Dressing – 1/2 cup sour cream – 1/2 cup mayonnaise – 1/4 cup thinly sliced green onion – 1/4 cup chopped cilantro – 2 tablespoons fresh lime juice – ½ teaspoon kosher salt – ¼ teaspoon black pepper – ¼ teaspoon chili powder – ¼ teaspoon garlic powder – ¼ teaspoon cumin – Chicken Salad – 3 cups chopped OR shredded chicken  – 1 can (15 oz) black beans drained & rinsed – 1 can (15 oz) fire roasted corn drained – 1 orange bell pepper finely chopped – Wrap – 8-10 large burrito style flour tortilla – Halved cherry tomatoe – Shredded lettuce – Sliced avocad

Ingredient

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Mix the creamy dressing ingredients in a large bowl. Stir in the chicken, black beans, corn, and bell pepper until fully coated in dressing.  

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Step 1

Instructions

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Place a flour tortilla on a platter and cover the bottom with 1/2 cup chicken salad. Place shredded lettuce, half tomatoes, and avocado slices. 

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Step 2

Roll it like a tortilla after folding the sides. Half and serve. Chicken salad can be served immediately or refrigerated for several hours.  

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Step 3

Refrigerate leftover chicken salad for 3–4 days in a sealed jar. I chill chicken salad for 2-3 hours before serving. 

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Step 4

Store the chicken salad in an airtight jar in the fridge and the wrap ingredients separately if serving later. Set up the wraps before serving.  

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Step 5

Calories: 302kcal | Carbohydrates: 32g | Protein: 10g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 417mg | Potassium: 303mg | Fiber: 4g | Sugar: 4g | Vitamin A: 649IU | Vitamin C: 19mg | Calcium: 56mg | Iron: 2mg

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Nutrition

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Also see

Also see

Egg Salad Sandwich with Bacon Recipe