I’m all about quick lunches during the summer months. This protein-packed chicken salad wrap is easy to make, delicious, and so satisfying.
If you’ve been to my little corner of the internet before, you know I heart all kinds of sandwiches. They’re pretty straight forward to make at home and always satisfy the masses. We do a lot of wraps in the summer, like this Veggie Wrapped Lavish version… but we also still do a lot of sandwiches as well (they’re so simple and portable to take to the pool!). This Skillet Paneer Cheese Sandwich is always popular with our boys, as well as this Cobb Salad Grilled Chicken Handheld.
WATCH OUR VIDEO ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
You can for sure add some other ingredients to this recipe if you have them on hand. Sometimes I include black beans, red bell pepper slices, celery, green onions or chives, a dash of hot sauce, pepitas or almond slivers… seriously, add whatever your little heart desires. Here’s my base recipe:
FOR THE CHICKEN SALAD:
- Rotisserie Chicken
- Corn Kernels
- Sour Cream
- Chunky Salsa
- Taco Seasoning
- Cilantro
- Lime
TO ASSEMBLE THE WRAPS:
- Burrito Size Tortillas
- Lettuce
- Avocado
- Cojita Cheese
- Crushed Tortilla Chips
You can make the chicken salad up to a day or two in advance, then just assemble when you’re ready for a quick lunch. Sometimes I’ll put it in tortilla-type wraps, sometimes in lettuce wraps… utilize whichever you prefer or have on hand! Seriously though, it’s awesome on its own in a bowl that’s topped with lettuce, avocado, cojita, and tortilla chips (or skip the chips if you’re watching your carbs).
Make sure to stop by your local Earth Fare, as every Monday they offer a whole, perfectly cooked roasted whole chicken for only $6.99! It’s hot and ready, each day at their deli department.
MORE LUNCH IDEAS YOU’LL LOVE:
Homemade Air Fryer Falafel Pitas
Homemade Antipasto Salad with Tangy Dressing
Lusty Reuben with a Cheese Blanket Crust
Meatball and Italian Sub Combo – Best Combo, EVER
The Absolute Best Cream of Celery Soup
Italian BLT with Sun-dried Tomato Mayo
Grinder Salad with Corned Beef Hoagie
Tripe-Decker Pimento Cheese Sandwhiches
Meatball Stuffed Mexican Tortas
VIEW ALL RECIPES BY CLICKING HERE!
- 2 cups Shredded Rotisserie Chicken
- ⅓ cup Corn Kernels, fresh or thawed from frozen
- 1 cup Sour Cream
- ¾ cup Chunky Salsa
- 1 tbsp. Taco Seasoning
- Juice of ½ Lime
- 2 tbsp. Cilantro, chopped
- 4 Large Tortillas
- 1 cup Shredded Lettuce
- 1 Avocado, sliced
- ½ cup Cojita Cheese, shredded
- 1 cup Tortilla chips, crushed
- Mix all ingredients together for the chicken salad in a large bowl or sealable container.
- Warm the wraps in a skillet over medium heat or in the microwave. This will help make them liable. Then fill each wrap with equal amounts of chicken salad, shredded lettuce, avocado slices, cojita cheese, and tortilla chips.
- Fold together into a burrito-wrap shape and enjoy immediately!
NOTES ON THIS RECIPE:
- Feel free to swap the sour cream with Greek yogurt for a healthier option that has extra protein.
- I like the texture and flavor of cojita cheese here, but you can alternatively use crumbled feta, shredded cheddar, havarti cheese slices, Colby Jack, or whichever cheese you have on hand.
- If making the chicken salad part ahead of time or if you have any leftovers, store it in a sealable container, refrigerated, and enjoy within 2 – 3 days.
This post is sponsored in partnership with Earth Fare. Per the usual, all opinions here are mine alone and I would never recommend a product or grocery store that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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