Crispy Chicken Salsa Wraps
These Crispy Chicken Salsa Wraps are perfect for lunch, snacktime, or dinner. All you need are tortillas, chicken, salsa, cheese, sour cream, and cilantro, and 20 minutes and you have a delicious meal ready to go.
Crispy Chicken Salsa Wraps
Wraps are one of my go-to meals, especially for lunches. I have always loved Chicken Bacon Ranch Wraps, but recently I have been craving a little more spice. These Crispy Chicken Salsa wraps have been just what I have been craving. You are going to love them for so many reasons.
- They are easy to make.
- Minimal mess.
- Can easily swap out the protein for another kind like shredded beef or pork.
- Customizable depending on your preferences.
Once you try these you will find yourself making them again and again.
Ingredients:
● 6 large tortillas
● 3 cups shredded cooked chicken
● 2 cups salsa, your favorite one
● 1/4 cup chopped fresh cilantro, divided
● 1 cup shredded cheese
● 1/2 cup sour cream
How to Make Crispy Chicken Salsa Wraps
1. In a large saucepan over medium heat, combine shredded chicken and salsa. Cook for a few minutes until the mixture is heated through. Remove from heat, stir in 3 tablespoons cilantro, and set aside.
2. Set your tortillas on your work surface.
3. Spoon chicken mixture in the center of your tortillas.
4. Sprinkle cheese on top.
5. To fold your snack wrap, fold the sides in and roll to secure. Place seam-side down until you are finished rolling them all up.
6. Place a large skillet over medium heat.
7. Spray the bottom of each snack wrap with cooking spray and place them on your heated skillet.
8. Cook for about 4 minutes or until bottoms are golden brown.
9. Spray the tops of snack wraps and flip to cook the other side. Continue cooking until that side is golden brown.
10. Remove from heat, top with sour cream and remaining cilantro, and serve.
Tips Tricks and FAQs
- This recipe calls for cooked chicken. I love grabbing a rotisserie chicken from the store. You can also use leftover chicken.
- You can cut your chicken in chunks or shred your chicken.
- Feel free to swap out the protein for beans or veggies to make this vegetarian.
- Feel free to swap out the chicken for beef or pork.
- Use any type of cheese. Cheddar cheese or mexican cheese works great.
- When cooking your wrap, you want to make sure you place the seam down first. This helps prevent your wrap from opening while cooking.
- Feel free to omit any of the ingredients that you would like.
- You can use any size tortilla. Fill the tortilla based on the size. Be sure to not overstuff it so it does not close.
Storage
You will want to store your leftover crispy chicken salsa wraps in the fridge in an airtight container for up to 4 days.
Freezer
You can make these crispy chicken salsa wraps and store them in the freezer. Let them completely cool and then wrap in foil individually. Once they are wrapped, store them all in a freezer-safe bag. This will keep for up to 3 months.
When you are ready to enjoy, put them in the fridge overnight and warm up in the microwave or oven.
Crispy Chicken Salsa Wraps
These Crispy Chicken Salsa Wraps are perfect for lunch, snacktime, or dinner. All you need are tortillas, chicken, salsa, cheese, sour cream, and cilantro, and 20 minutes and you have a delicious meal ready to go.
Ingredients
- ● 6 large tortillas
- ● 3 cups shredded cooked chicken
- ● 2 cups salsa, your favorite one
- ● 1/4 cup chopped fresh cilantro, divided
- ● 1 cup shredded cheese
- ● 1/2 cup sour cream
Instructions
1. In a large saucepan over medium heat, combine shredded chicken and salsa. Cook for a few minutes until the mixture is heated through. Remove from heat, stir in 3 tablespoons cilantro, and set aside.
2. Set your tortillas on your work surface.
3. Spoon chicken mixture in the center of your tortillas.
4. Sprinkle cheese on top.
5. To fold your snack wrap, fold the sides in and roll to secure. Place seam-side down until you are finished rolling them all up.
6. Place a large skillet over medium heat.
7. Spray the bottom of each snack wrap with cooking spray and place them on your heated skillet.
8. Cook for about 4 minutes or until bottoms are golden brown.
9. Spray the tops of snack wraps and flip to cook the other side. Continue cooking until that side is golden brown.
10. Remove from heat, top with sour cream and remaining cilantro, and serve.
Notes
Makes 8 wraps
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!