Best Mexican Chicken Wrap Recipes

Mexican Grilled Chicken Wrap Recipe - (4.6/5) image

Provided by á-30663

Number Of Ingredients 10

1 pound boneless skinless chicken breasts, grilled, chopped
1 1/2 cups coleslaw blend, cabbage slaw mix
1/2 cup Kraft Mexican Style Finely Shredded Four Cheese
1/2 cup grape tomatoes, quartered
1/4 cup Kraft Classic Ranch dressing
1 tablespoon lime juice
1 teaspoon chili powder
4 (10 inch) whole wheat tortillas
1/2 cup Taco Bell Thick and Chunky Mild Salsa
1/4 cup sour cream

Steps:

Heat grill to medium heat. Combine grilled and chopped chicken breasts, coleslaw blend, shredded cheese, tomatoes, ranch dressing, lime juice and chili powder. Spoon chicken mixture down centers of tortillas. Fold in sides of tortillas, then roll up burrito-style. Grill, seam-sides down, 8 to 9 minutes or until golden brown on all sides, turning occasionally. Serve topped with salsa and sour cream.

Mexican Chicken Wrap * Chicken Fajita * Applebee's Copycat image

Provided by Debber

Time 15m

Yield 4 tortillas, 4 serving(s)

Number Of Ingredients 10

3/4 cup salsa (mild or hot)
1/2 cup sour cream (softened) or 1/2 cup cream cheese (softened)
4 (10 inch) flour tortillas
1 1/2 cups grated cheddar cheese
1 tablespoon oil
2 cups chicken meat
1 1/2 teaspoons hot sauce (you decide)
salt, to taste
2 cups finely chopped iceberg lettuce
1 cup chopped tomato

Steps:

In a small bowl, mix salsa and mayo; set aside.
Preheat oven to 350; arrange tortillas on two baking sheets; sprinkle with cheese; bake for five minutes (cheese melts).
While that's cooking, warm oil in large skillet on medium-high; add chicken, sauce and salt and stir-fry until cooked through.
Place tortillas on counter, top with lettuce, chicken, tomatoes; roll up, cut in half and serve with the mayo-salsa dip.
OPTIONS: Black or green olives.
SUBSTITUTIONS: Crab or shrimp instead of chicken, romaine lettuce for the iceberg, Monterey Jack for the Cheddar, corn instead of flour tortillas.

Nutrition Facts : Calories 560.2, Fat 32.9, SaturatedFat 12.2, Cholesterol 52.1, Sodium 1261, Carbohydrate 49.4, Fiber 3.9, Sugar 6.8, Protein 18.1

Mexican Chicken Wrap image

Time 12m

Number Of Ingredients 10

1/2 cup salsa
1/4 cup mayonnaise
1 Tablespoon vegetable oil
2 boneless, skinless chicken breasts, diced
1/4 cup sliced onions
1 ( ounce) can of green chiles
4 flour tortillas
1 1/2 cup cheddar cheese, grated
4 leaves romaine lettuce
Tomatoes (optional)

Steps:

In a small bowl combine salsa & mayonnaise. Place in fridge while you make wraps. In a skillet, combine oil, chicken & onions. Cook until chicken is cooked through and onions are translucent, about 6 - 8 minutes, depending on heat level. Add green chiles and cook for 2 more minutes. Set aside. Sprinkle cheese onto each tortilla. Bake in oven at 350*F for 5 minutes until cheese melts OR microwave for 2 - 3 minutes until cheese is melted. Once cheese is melted, top with one leaf of lettuce, chicken & onion mixture and tomatoes (if desired). Do this to each wrap. Fold and roll up like a wrap and slice in half. Remove dip from fridge and enjoy wrap with dip!

Mexican Grilled Chicken Wrap image

Provided by @MakeItYours

Number Of Ingredients 10

1lb. boneless skinless chicken breasts, grilled, chopped
1-1/2cups coleslaw blend (cabbage slaw mix)
1/2cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2cup grape tomatoes, quartered
1/4cup KRAFT Classic Ranch Dressing
1Tbsp. lime juice
1tsp. chili powder
4 whole wheat tortillas (10 inch)
1/2cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1/4cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

HEAT grill to medium heat.
COMBINE first 7 ingredients.
SPOON chicken mixture down centers of tortillas. Fold in sides of tortillas, then roll up burrito-style.
GRILL, seam-sides down, 8 to 9 min. or until golden brown on all sides, turning occasionally. Serve topped with salsa and sour cream.