Mexican Chicken Salad Wrap

From Ericka Sanchez



Prep Time

9 min

Cook time

15 min


  • 3/4 pounds cooked chicken breast (shredded)

  • 1/3 cup pickled jalapeños (chopped)

  • 1/4 cup brine from pickled jalapeños

  • 2 cans Libby’s Diced Carrots ((4 oz) drained)

  • 3/4 cups Libby’s Whole Kernel Sweet Corn (drained)

  • 3/4 cups cooked potatoes (chopped)

  • 3/4 cups Libby’s Sweet Peas (drained)

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/3 cup sour cream

  • 1/3 cup mayonnaise

  • 4 to 6 wraps or flour tortillas

  • Romaine lettuce leaves (ribs removed)


  1. Combine chicken, jalapeños, brine, carrots, corn, potatoes, peas, salt, pepper, sour cream and mayonnaise in a large bowl.
  2. Stir until mixed well and evenly coated with sour cream mayonnaise. Set aside.
  3. Place wrap or flour tortilla on a large plate. Place 2-3 lettuce leaves overlapping horizontally.
  4. Top with chicken salad and roll. Slice in half. Repeat with remaining ingredients. Serve.
  5. Store any leftover chicken salad in a tightly sealed container in the refrigerator.