Mexican Chicken Salad Wrap
This Mexican Chicken Salad Wrap recipe is the ultimate vibrant, fuss-free meal that comes together in under 15 minutes. It pairs tender, shredded chicken with Libby's Mixed Vegetables in a creamy, zesty avocado-lime dressing. Hearty enough for dinner yet light and easily packable for a quick weekday lunch.
SERVINGS
4
PREP TIME
15 Min
COOK TIME
0 Min
Ingredients
1 ripe avocado
1/4 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon chili powder
2 cups cooked shredded rotissere chicken
1 can (15 oz.) Libby’s Mixed Vegetables, drained
1/4 cup pickled jalapeños, chopped
4 10" wraps or flour tortillas
Romaine lettuce leaves (ribs removed)
1 ripe avocado
1/4 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon chili powder
2 cups cooked shredded rotissere chicken
1 can (15 oz.) Libby’s Mixed Vegetables, drained
1/4 cup pickled jalapeños, chopped
4 10" wraps or flour tortillas
Romaine lettuce leaves (ribs removed)
Instructions
- In a bowl, add avocado and mash well.
- Add sour cream, mayonnaise, lime juice, and chili powder. Mix well.
- Add chicken, vegetables, and jalapenos to bowl. Stir to combine.
- Place wrap or flour tortilla on a large plate. Place 2-3 lettuce leaves overlapping horizontally. Top with chicken salad and roll. Slice in half.
- Repeat with remaining ingredients. Serve.
- Store any leftover chicken salad in a tightly sealed container in the refrigerator.
- In a bowl, add avocado and mash well.
- Add sour cream, mayonnaise, lime juice, and chili powder. Mix well.
- Add chicken, vegetables, and jalapenos to bowl. Stir to combine.
- Place wrap or flour tortilla on a large plate. Place 2-3 lettuce leaves overlapping horizontally. Top with chicken salad and roll. Slice in half.
- Repeat with remaining ingredients. Serve.
- Store any leftover chicken salad in a tightly sealed container in the refrigerator.
