Today I’m sharing a recipe for Mexican Chicken Wraps adapted from allyou.com!
I love making recipes and crafts from allyou.com! It doesn’t matter what meal or holiday it is, I can always find a great idea on the website or in All You Magazine. I was recently looking for a quick dinner idea and like I so often do, I turned to their website and found the Mexican Chicken Wrap. It was a hit with the whole family!
Mexican Chicken Wrap
- 1 pound frozen fajita chicken
- 1 tbsp oil
- 1 1/4 cup low fat shredded cheese
- 2 tbsp hot sauce (I used buffalo wing sauce)
- 2 cups finely chopped romaine lettuce
- 1 cup diced tomatoes
- 3/4 sups salsa
- 1/2 cup ranch dressing or Mayonnaise
- 4 – 10″ tortilla shells
Preheat oven to 350 degrees.
Combine ranch dressing (or Mayonnaise) and salsa in medium size bowl and place in refrigerator until ready to serve. Preparing this ahead gives this dipping sauce a more bold flavor.
Thaw chicken and cut into bite size pieces. Heat in skillet coated with olive oil over medium heat. When chicken is heated through, add hot sauce and remove from heat.
While chicken is cookikng, place tortilla shells on a baking sheet and sprinkle with shredded cheese. Warm in preheated oven 3-5 minutes or until cheese is melted.
Remove shells from oven and top with chicken, lettuce, and tomato. Roll into wraps and cut in half.
Pour a small amount of dipping sauce into individual bowls for serving with wraps.
You can add the sauce as a dressing inside the wrap for less mess.
We often keep canned chicken breast on hand which would also be a great substitute for the fresh chicken breast from the original recipe. The canned chicken breast combined with the hot sauce make a great cold version of this wrap!
As a side note, I am gluten free and made this wrap for myself with gluten free tortillas. It was great to be able to enjoy this recipe with my family!
What’s your favorite chicken wrap recipe?
Visit AllYou.com for the original recipe for the Mexican Chicken Wrap.