Mexican Chicken Wraps

Mexican Chicken Wraps Recipe

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Tina Gagnon


My husband loves spicy recipes but you can make it milder with mild salsa and omit the tabasco sauce.


★★★★★ 1 vote

40 Min
1 Hr


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  • 1 Tbsp
  • 1 1/2 lb
    boneless chicken tenderloins, cut in bite size pieces
  • 1 Tbsp
    minced garlic
  • 1 each medium
    green, yellow and red pepper, cut in long strips
  • 1 small
    onion, chopped
  • 1 jar(s)
    salsa, chunky
  • 1 pkg
    soft flour tortillas
  • 1/2 c
    shredded mexican blend cheese
  • ·
    tabasco sauce (optional)

How to Make Mexican Chicken Wraps


  1. Preheat oven to 375 degrees Fahrenheit.
  2. In medium skillet, heat 1 Tbsp oil and chicken until cook halfway.
  3. Add minced garlic, green, yellow, red peppers and onion and cook through until chicken is done and peppers are soft.
  4. Add 3/4 of jar salsa and heat through.
    Optional: Shake 2-4 times tabasco sauce for extra kick.
  5. Remove from heat and place chicken/pepper mix in the middle of each tortilla.
  6. Add the shredded cheese on each chicken/pepper mix, saving some for the top.
  7. Roll tortilla and place in baking pan open sides down.
  8. Add the remaining salsa and cheese on top of each chicken tortilla.
  9. Cook for 15-20 minutes or until cheese melts.

Printable Recipe Card

About Mexican Chicken Wraps

Course/Dish: Chicken, Sandwiches
Other Tag: Quick & Easy

Show 3 Comments & Reviews

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