Chicken Enchilada Salad Wraps
This post may contain affiliate links. Read our disclosure policy.
It’s getting to be that time of the year when you need to make dinner, but you want to beat the heat. Today’s recipe for chicken enchilada salad wraps is one that I created with that in mind. Your kitchen won’t heat up more just because you are fixin’ dinner, and this recipe would work great for a picnic in the park, too.
This recipe all begins with a can of Swanson’s chunk chicken. With no need to cook the chicken, not only do you get the benefits of a cool house, but it also makes this a cinch to whip together.
The recipe is a fusion of chicken salad and chicken enchiladas. You get those flavors you find in a chicken enchilada with the convenience of a chilled chicken salad. I incorporated a can of black beans into these. Today’s recipe for chicken enchilada salad wraps is one that I created with that in mind. Your kitchen won’t heat up more just because you are fixin’ dinner. But if you prefer, you can always use another can of chicken in it’s place.
Ingredients for Chicken Enchilada Salad Wraps
- LIGHT CREAM CHEESE
- LIGHT SOUR CREAM
- CHILI POWDER`
- CUMIN
- GARLIC
- CANNED CHICKEN
- CHEDDAR CHEESE
- RO*TEL
- GREEN ONIN
- FRESH CILANTRO
- LETTUCE
- BURRITO SIZED FLOUR TORTILLAS
Instructions for Chicken Enchilada Salad Wraps
Prepare the Filling: In a large bowl, blend together the softened cream cheese, sour cream, chili powder, cumin, and garlic powder until smooth and creamy.
Add the Ingredients: Fold in the shredded cheese, cooked shredded chicken, diced tomatoes with green chilies, chopped green onions, and fresh cilantro into the cream cheese mixture. Stir until all ingredients are well combined.
Assemble the Wraps: Divide the chicken mixture evenly between the tortillas. Top each with a generous amount of shredded lettuce leaves.
Roll and Serve: Roll up the tortillas burrito-style, tucking in the sides as you go. Serve the wraps immediately, or refrigerate until ready to eat.
Frequently Asked Questions
Can I make these wraps ahead of time?
Yes, you can prepare the filling ahead of time and store it in an airtight container in the refrigerator for up to 2 days. Assemble the wraps just before serving to ensure they stay fresh and the tortillas don’t become soggy.
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken works perfectly for this recipe. Simply shred 1 1/2 cups of the cooked chicken and mix it with the other ingredients. You can also cook your own chicken breast is you prefer.
How should I store leftover wraps?
Store any leftover wraps in an airtight container in the refrigerator. They will stay fresh for up to 2 days. If possible, store the filling and tortillas separately to prevent the tortillas from becoming soggy.
Can I use a different type of cheese?
Yes, you can use any type of shredded cheese you prefer, such as Monterey Jack, mozzarella, or a Mexican blend. Choose your favorite cheese to customize the flavor.
Can I make this recipe gluten-free?
Yes, to make this recipe gluten-free, use gluten-free tortillas and ensure that all other ingredients (such as seasonings) are gluten-free.
Can I add other vegetables to the wraps?
Of course! Feel free to add other vegetables such as bell peppers, avocado, or corn to the filling for extra flavor and nutrition.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can be used as a substitute for sour cream. It will give the filling a similar creamy texture and add a tangy flavor.
How do I prevent the tortillas from tearing when rolling them up?
To prevent tortillas from tearing, make sure they are at room temperature before assembling the wraps. You can also warm them slightly in the microwave or on a skillet to make them more pliable.
For more recipes like this, try:
- Ham and Egg Breakfast Wraps
- Chicken Salad Wraps with Strawberries
- Crunchy Southwest Chicken Wraps
- BBQ Chicken Wraps
Chicken Enchilada Salad Wraps
Real Mom Kitchen
Equipment
Ingredients
- 3 oz light cream cheese softened
- ¼ cup light sour cream
- ½ tsp chili powder
- ½ tsp cumin
- 1 clove garlic minced
- 12.5 oz can Swanson Premium Chunk Chicken, drained and broken up
- ½ cup shredded cheddar cheese
- 10 oz can diced tomatoes with green chilies, drained (like Ro*Tel)
- 2 green onions diced
- 2 Tbsp chopped fresh cilantro
- lettuce
- 6 burrito sized tortillas warm just enough to soften them
Instructions
- In a bowl, blend together the cream cheese, sour cream, chili powder, cumin, and garlic.
- Fold in the cheese, chicken, tomatoes with green chilies, green onion and cilantro into the cream cheese mixture.
- Divide mixture between the tortillas and top with lettuce. Roll up burrito style and serve.
Nutrition
Recipe inspired by My Fabulous Recipes.
Disclosure: I was provided product and compensation for my creation of this recipe and post.
