Santa Fe Chicken Salad Wraps

Chicken Salad is an extraordinary formula to have for those bustling weeknights when you need a fast, get and go supper, or for lunch prep consistently.

This Santa Clause fe chicken plate of mixed greens happens to be one of my top picks since it was the primary formula I at any point presented on this blog! It required an invigorate and some new, refreshed photographs to exhibit it’s tastiness 🙂

Santa Fe Chicken Salad Wraps

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Recipe by togetherasfamilyCourse: MainCuisine: MexicanDifficulty: Easy


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Santa Fe Chicken Salad Wraps have a creamy santa fe chicken salad wrapped inside a tortilla with shredded lettuce, tomato, and avocado slices.


  • 1/2 cup sour cream

  • 1/2  cup mayonnaise

  • 1/4 cup thinly sliced green onions

  • 1/4 cup chopped cilantro

  • 2 tablespoons fresh lime juice (1 large lime)

  • 1/2 teaspoon salt

  • 1/4 teaspoon  black pepper

  • 1/4 teaspoon chili powder

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon cumin

  • Chicken Salad
  • 3 cups chopped OR shredded chicken (I use a rotisserie chicken)

  • 1 can (5 oz) black beans (drained & rinsed)

  • 1 can (5 oz) fire roasted corn (drained)

  • 1 red OR orange bell pepper, finely chopped

  • Wraps
  • large burrito style flour tortillas

  • halved cherry tomatoes

  • shredded lettuce

  • sliced avocado


  • In a small bowl, combine all the creamy dressing ingredients and mix together well. Set aside.
  • In larger bowl combine the chicken, black beans, corn, bell pepper, and the creamy dressing from step 1. Mix together well.
  • Lay a flour tortilla on a plate and place about 1/2 cup (less or more) of the chicken salad onto the middle. Add shredded lettuce, halved tomatoes, and avocado slices. Fold up the sides and then roll up like a burrito. Cut in half and serve.
  • ** Chicken salad can be eaten right away or refrigerated for several hours before serving. Leftover chicken salad can be refrigerated, covered in a container, for several days.


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