Sante Fe chicken salad wraps are loaded with a flavorful creamy dressing, chicken, beans, corn, shredded lettuce, tomatoes, and avocado. A few minutes to prepare the chicken salad is all you need for a no oven dinner that is sure to be delicious and filling!
I love wraps during the hot summer days because it means I don’t have to turn on my oven. Anything that helps keep the house cool is a win in my book. Technically if you choose to not use a rotisserie chicken then you do have to turn on something to cook the chicken. But, I highly suggest buying a rotisserie chicken (the best ones are at Sam’s Club or Costco) and making these wraps.
Ingredients
- creamy dressing
- 1/2 cup mayo
- 1/2 cup sour cream
- juice of 1 lime
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 3-4 green onions, diced
- chopped cilantro, to taste
- chicken salad
- 1 rotisserie chicken, shredded or chunked
- 1 red bell pepper, diced
- 1 can corn (14.75 oz) any variety, I like using the fire-roasted corn
- 1 can (15.5 oz) black beans, drained and rinsed
- shredded lettuce
- cherry or grape tomatoes, halved
- 1 avocado, sliced
- large (burrito size) flour tortillas
Instructions
- Combine all creamy dressing ingredients in a bowl and mix together.
- In large mixing bowl, combine the chicken, red bell pepper, corn, and black beans. Pour the creamy dressing over top and mix until everything is combined and creamy.
- Use right away or allow to sit in fridge for 2-3 hours to get cold.
- When ready, heat up the tortilla to make them soft (so they don't tear) and then lay your desired ingredients onto the tortilla and then roll up like a burrito and cut in half.
Notes
You don't have to refrigerate the chicken salad mixture but I think it tastes so much better when it's cold and the flavors have had time to come together.
More Deliciouse Recipe SANTA FE CHICKEN SALAD WRAPS @ togetherasfamily.com