Mexican Chicken Salad Wrap

Joyce Lowery


Another tortilla wrap that I really like to make for appetizers.


☆☆☆☆☆ 0 votes

24 Hr
1 Hr
Stove Top


  • 8 oz
    cream cheese, softened
  • 2 Tbsp
    spicy ranch dressing
  • 10 oz
    rotel tomatoes, drained
  • 1 can(s)
    chopped green chile peppers, drained
  • 2
    chicken breasts, seasoned, cooked and shredded
  • 1 c
    colby jack cheese, shredded
  • 2 clove
    garlic minced
  • 2 tsp
    mexene chili powder
  • 1 tsp
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 8 large
    flour tortillas

How to Make Mexican Chicken Salad Wrap


  1. Boil chicken in water seasoned with salt, pepper, and chili powder. Cool and shred.
  2. Combine all ingredients together.
  3. Spread onto flour tortillas. Roll tightly. Wrap in wet paper towels and store in refrigerator in zip lock bags.
  4. Chill overnight. Then slice into about 1-1/2 inch slices. Serve

Printable Recipe Card

About Mexican Chicken Salad Wrap

Course/Dish: Meat Appetizers
Main Ingredient: Chicken
Regional Style: Mexican

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