Santa Fe Chicken Salad Wrap
This Chicken Salad Wrap recipe is a breeze to whip up, and the chicken salad will stay fresh for 3 to 5 days. Shredded chicken is combined with black beans, corn, red peppers, cilantro, green onions, and a spicy creamy sauce, then stuffed in a tortilla wrap with greens and avocado slices. Make a big batch and enjoy tasty chicken salad wraps for lunch throughout the week!
This recipe was originally published May 9, 2011. It has been updated with new photos and additional information.
Why You’ll Love Chicken Salad Wraps
✔Southwestern Twist: Classic Chicken Salad sandwiches got a bit of a makeover here for this recipe. A little lime, cilantro and cumin are added for a Southwestern zing.
✔Colorful: Black beans, corn, and bell pepper make fun and colorful mix-ins in this chicken salad wrap recipe, too.
✔Uses Leftover Chicken: These chicken salad wraps are a great way to use up leftover rotisserie chicken or roasted chicken.
✔Great for Meal Prep: It is an easy recipe to make at the beginning of the week for delicious lunch throughout the week!
Creating This Chicken Salad Wrap
I am totally on a Chicken Salad kick right now. I love how flexible a basic chicken salad can be depending on your moods and what you feel like mixing into it. Or even how you feel like serving it.
Last week I made these Santa Fe Chicken Salad Wraps and boy were they good! Eating a more balanced lunch has definitely improved my mood and energy, yet still it can be hard to get motivated to make something up for myself on the days that I’m all alone at home. Do you feel this way too?
My friend and neighbor, Jamie, and I have both been feeling kind of the same way. Sometimes we’ll get the kids together to play and have lunch together.
Last week we both had a lot to do, so I decided that I’d make these wraps and then take her one so we’d both enjoy something yummy and not feel like we were eating alone even though we weren’t able to get together.
★★★★★
5 Star Review
“I prepped a batch of this chicken salad for my lunches this week, and it’s so good! The spiced sour cream and lime mixture is so nice paired with the veggies and chicken. I’ll definitely be making this again!” —Claire
What’s in This Chicken Salad Wrap?
To make this easy chicken salad wrap, you’ll need to add the following ingredients to your shopping list:
- Sour Cream – For a creamy, tangy base (sub Greek yogurt for a lighter option).
- Lime Juice – Adds a bright, fresh kick.
- Jalapeño – For a little heat (optional).
- Spices – Paprika, cumin, chili powder, salt, and black pepper for bold Southwestern flavor.
- Cilantro & Green Onions – Fresh herbs to elevate the taste.
- Celery – Adds a nice crunch.
- Corn & Red Bell Pepper – Sweet and colorful mix-ins.
- Shredded Chicken – Cooked and shredded chicken breast works best.
- Black Beans – Adds protein and texture.
- Wrap-Sized Flour Tortilla – The perfect vessel for holding all the goodness.
- Baby Spinach or Salad Greens – A fresh contrast to the creamy chicken salad.
- Avocado Slices – Creamy, rich, and delicious.
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Chicken Salad Wraps
These easy chicken salad wraps come together in no time with simple ingredients and bold Southwest flavors. Just mix, chill, and wrap for a quick and delicious meal!
- Make the Dressing: In a medium bowl, whisk together sour cream, lime juice, salt, pepper, paprika, cumin, chili powder, and chopped cilantro until smooth.
- Coat the Chicken: Add shredded chicken, green onion, jalapeño, and celery to the bowl. Stir until the chicken is fully coated in the seasoned dressing.
- Mix in Veggies & Beans: Gently fold in black beans, diced bell pepper, and corn. Taste and adjust seasoning with more salt, pepper, cumin, paprika, or chili powder if needed.
- Chill & Assemble: Cover the mixture and refrigerate until ready to serve. When ready, layer the chicken salad onto burrito-sized tortillas along with fresh salad greens or baby spinach and avocado slices.
- Wrap & Serve: Fold up the ends of the tortilla, then roll it tightly to form a wrap. Slice in half and serve with salsa on the side, if desired. Enjoy!
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Recipe Tips
- For a healthier take on this easy chicken salad, you can definitely substitute plain Greek Yogurt in place of the sour cream (or just replace part of the sour cream with yogurt to still have a rich chicken salad). Just make sure you’re not using sweetened yogurt!
- If you like your chicken salad with a bit of a kick to it, try adding a few dashes of hot sauce to the mixture.
- If you use frozen corn for this recipe, you need to thaw and drain it before mixing it into the Southwest chicken salad. Grilled corn kernels cut off the cob also taste really good added to this chicken wrap recipe!
- Don’t have leftover chicken? Purchase a rotisserie chicken at the grocery store, try this Crock Pot Mexican Chicken, or make a batch of poached chicken.
Chicken Salad Wrap Recipe FAQs
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
What kind of tortilla should I use?
This chicken salad wrap recipe calls for wrap sized regular flour tortillas. If you want to mix things up, you can try a whole wheat tortilla or different flavored tortillas, such as jalapeno, chipotle, spinach, etc. I do not recommend using corn tortillas.
What other ingredients could I add to this chicken wrap recipe?
This Santa Fe Chicken Salad Wrap is great for customizing according to your personal preferences. You can always add extra or different vegetables.
Here are my suggestions for extra veggies:
- Green Bell Pepper
- Shredded Purple Cabbage
- Green Chiles
- Small pieces of Zucchini or Yellow Squash
Keep in mind that if you add extra veggies and keep the original vegetable measurements the same, you’re going to have enough filling to make more wraps than the original recipe yields.
Alternatively, you can use less of some of the listed vegetables/chicken to make room for more variety.
Can I prep chicken salad wraps in advance?
Yes, this is a great recipe to make in advance for lunch prep or dinner for busy weeknights! Just prepare the chicken salad filling and store it in the refrigerator until you’re ready to prepare the wrap.
However, is best to wait to assemble the wraps until you’re ready to eat them, as the spinach and tortillas become mushy over time.
Can I make this recipe gluten-free?
If you would like to make this chicken salad recipe gluten-free, you can easily do so! Just sub your favorite gluten-free wrap in place of traditional flour tortillas.
Alternatively, you could use iceberg lettuce or butter lettuce leaves in place of the tortillas and make them lettuce wraps.
Ways to Serve Southwestern Chicken Salad
This versatile chicken salad can be enjoyed in several delicious ways:
- As a Wrap: Fill a large tortilla with the chicken salad, fresh spinach or lettuce, and avocado slices for a satisfying, portable meal.
- As a Salad: Serve over a bed of mixed greens for a lighter, protein-packed option.
- As a Snack: Scoop the chicken salad with tortilla chips for a quick and flavorful bite.
- Low-Carb Wraps: Swap the tortilla for butter lettuce, romaine, or iceberg leaves for a lighter, gluten-free alternative.
What to Serve with Chicken Salad Wraps
For a simple meal, these Southwest Chicken Salad Wraps pair well with:
- Restaurant Style Salsa – For dipping.
- Fresh Strawberry Lemonade – A refreshing drink.
How to Store Leftovers
Leftover chicken salad is best stored unassembled in an airtight container in the refrigerator.
- Chicken Salad Storage: Keep in an airtight container in the fridge for up to 5 days.
- Wrap Storage: Assemble wraps fresh to keep the tortilla from getting soggy.
Why Readers Think These Are The Best
★★★★★
“I just got all the necessary ingredients and made this recipe…Hands down the best chicken salad sandwich I’ve made so far…if you want to spice it up a little more, add half a table spoon of tabasco sauce…enjoy!”
★★★★★
“This is an amazing dish. I make a big batch on Monday and take it to work all week for lunch. Thank you!”
More Chicken Salad Recipes
Switch up your usual chicken salad with this easy curried chicken salad! It’s loaded with crunchy celery and sunflower seeds, a hint of sweetness from golden raisins and fresh apple, and a rich, creamy curry dressing that brings it all together.
This Greek Yogurt Chicken Salad is a lighter, tangier twist on the classic! With crisp apple, buttery cashews, and fresh herbs, it’s perfect piled onto croissants, layered on sourdough, or served over a bed of greens.
This Creamy Tarragon Chicken Salad is fresh, flavorful, and perfect for a spring brunch or a light summer meal. Plus, there are six delicious ways to serve it!
Crisp shredded cabbage, crunchy veggies, and a tangy sesame lime dressing make this Asian Chicken Cabbage Salad a meal-prep favorite. Whip up a batch and enjoy it for easy lunches or dinners all week long!
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
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Southwest Chicken Salad Wraps
These chicken salad wraps are a breeze to whip up, and the chicken salad will stay fresh for up to three days. Make a big batch and enjoy throughout the week!
Ingredients
For the Chicken Salad:
- 2/3 cup Sour Cream
- 3 tablespoons Lime Juice
- 1/2 – 3/4 teaspoon Salt
- 1/4 – 1/2 teaspoon Black Pepper
- 1/4 teaspoon Paprika
- 1/2 teaspoon Cumin
- 1/4 teaspoon Chili Powder
- 1 - 2 tablespoon minced Fresh Cilantro
- 2 – 3 Green Onions, sliced thin
- 1 stalk Celery, diced
- 1 tablespoon finely minced Jalapeno
- 2 cups poached, diced or shredded Chicken Breasts
- 2/3 cup Black Beans
- 1/3 cup diced Red Bell Pepper
- 1/3 cup Corn Kernels
For the Wraps:
- Santa Fe Chicken Salad
- Wrap Sized Tortillas
- Salad Greens or Baby Spinach
- Avocado Slices
Instructions
For the Chicken Salad:
- In a medium bowl, combine the sour cream, lime juice, salt, pepper, paprika, cumin, chili powder and cilantro. Whisk to combine.
- Add the chicken, green onion, jalapeno, and celery to the sour cream mixture. Stir until the chicken is well coated.
- Fold in the black beans, bell pepper, and corn. Taste for seasonings and add additional salt, pepper, cumin, paprika, or chili powder if desired.
- Cover and chill until serving.
To Prepare the Wraps:
- Layer chicken salad, salad greens or baby spinach and avocado slices inside burrito sized tortillas.
- Fold up the ends and roll the wrap to seal it.
- Slice in half. Serve with salsa on the side, if desired.
Notes
The chicken salad will stay fresh 3-5 days in the fridge. Wait to assemble the wraps until you're ready to eat them.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 552Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 97mgSodium: 1141mgCarbohydrates: 42gFiber: 10gSugar: 6gProtein: 33g
Jonathan says
I just got all the necessary ingredients and made this recipe…Hands down the best chicken salad sandwich ive made so far…if you want to spice it up a little mpre, add half a table spoon of tabasco sauce…enjoy
heather says
Loved this! and my husband loved it too so total score!
wondering if you have the nutritional info on this recipe?
Nicole says
This is an amazing dish. I make a big batch on Monday and take it to work all week for lunch. Thank you!
Nicole says
This dish is absolutly amazing! Thank you so much!
mike says
what is the leaf in the wrap? looks like basil… Or is it spinach? Would have been nice to have that detail included.
Katie says
It is spinach, as stated in the blog post which you can see here:
“This chicken salad can be served stuffed inside a tortilla wrap with spinach leaves and avocado slices as I’ve show here, but you can also serve it on a bed of mixed greens or even with some tortilla chips for scooping. Serve the wraps with this awesome Fresh Strawberry Lemon-Limeade for a refreshing lunch or a simple dinner.”
Amy says
Great salad but needed to increase the spice (cumin & paprika) to really give it the southwestern flavor my family likes.
Abigail says
I’m eating my second one and just realized that I forgot the avocado and cilantro in the first and this one! It’s so delicious even without, Going to add it in and see if it’s possible to make this taste any better than it already does!