Easy Crispy Mexican Chicken Salsa Wraps are not just easy, they’re downright delicious! And it only takes four ingredients; five if you count the tortilla wraps, to make this happen.
Crispy Chicken Wrap
These Easy Crispy Chicken Salsa Wraps are perfect for any day or night of the week. I love these wraps. They take no time at all to make and they are delicious too!
That is also so important! I always thought that meals that are made in a short amount of time lack flavor or taste. This recipe proves that I was wrong!
I love easy meals or snacks like this. Sometimes, even I get tired and need something quick easy and tasty to make. These Easy Crispy Chicken Salsa Wraps are a frequent go to. Never a single complaint!
Just grab a cooked rotisserie chicken, salsa, fresh cilantro, cheese and sour cream on your way home, on the day you want to make these, and after combining them, dinner is served! Recipes don’t get easier than this!
By making a few decisions you can make this meal taste a little different, every time. Easy Crispy Chicken Salsa Wraps are a recipe you will make over and over again! Check out how easy they are to make!
Ingredients in Easy Crispy Chicken Salsa Wraps
- rotisserie or leftover chicken
- tortillas
- salsa
- fresh cilantro
- sour cream
- shredded cheese
How to make Easy Crispy Chicken Salsa Wraps
Remove all of the skin and bones from your chicken.
Throw meat into a medium sized saucepan,
Add salsa and stir until blended.
Place pot on your element over medium to medium high heat for a few minutes, until chicken mixture is hot.
Then remove from heat and add 3 tablespoons of the cilantro. Set aside.
Do not put pot back on hot element.
In a small bowl place sour cream and set aside.
Lay out tortillas on a table if possible or take a large plate and divide mixture into 6 piles or as many tortillas that you want or need.
Using a spoon dump some of the mixture on top of the tortilla, in the middle.
Top with cheese.
Pick tortilla up and adjust contents into the shape of a fat cigar.
Flip each end up over top of the filling and roll.
Place seam side down until you are finished rolling them all up.
Place a large skillet over medium to medium high heat.
This part can get a bit messy but we believe it is worth it.
Place a few pieces of paper towel on a large enough plate to hold all of your tortillas and set aside.
Place your salt and pepper shaker nearby.
Next, grab each rolled tortilla.
Coat with cooking spray and sprinkle with a little salt and pepper.
Place, seam side down on your skillet.
After a minute or two you have to flip your tortilla to brown the other side.
Keep checking that your tortilla is as brown as you want it.
Repeat this process until all of your wraps are browned and crisped.
Transfer to serving plate and slice in half if desired.
Use sour cream mixture as a dip.
Serve and enjoy!
If this recipe isn’t really for you I have some others listed below that you might just be interested in trying. You never know. Stranger things have happened. Haven’t they?
More Easy Lunches To Try
Cheesy Honey Mustard Turkey Roll Ups
Cheesy Chicken Bacon Ranch Pinwheels
Easy Baked Ham and Cheese Pinwheels
Easy Smoked Salmon Tortilla Roll Ups
Easy Chicken Salad Snack Wraps
The Best Toasted Reuben Sandwich
Of course we made a video for you to see! I find it is always so helpful to see exactly how something is made! If you have a moment, please have a look below. I think you will be glad you did!
Easy Crispy Chicken Salsa Wraps Video
Easy Crispy Chicken Salsa Wraps
Equipment
- saucepan
- large skillet
Ingredients
- 6 large tortillas
- 1 rotisserie chicken, skin and bones removed, shredded or 3 cups of cooked chicken
- 2 cups salsa, your favorite variety
- ¼ cup cilantro, fresh, chopped or diced
- 1 cup cheese, shredded, your favorite variety optional
- ½ cup sour cream optional
Instructions
- Remove all of the skin and bones from chicken. Place meat in a medium saucepan, Add salsa and stir. Heat over medium to medium-high heat for a few minutes until chicken mixture is hot. Remove from heat and add 3 tablespoons of the cilantro. Set aside. Do not put pot back on stove. Put sour cream in a small bowl and set aside.
- Lay out tortillas on a table or large plate and divide mixture into 6 piles. Spoon mixture onto the middle of the tortilla. Top with cheese. Pick tortilla up and adjust contents into the shape of a fat cigar. Flip each end up over top of the filling and roll. Place seam side down until you're finished rolling them all up.
- Place a large skillet over medium to medium-high heat. This part can get a bit messy but we believe it is worth it. Put a few pieces of paper towel on a large enough plate that will hold all of the tortillas and set aside. Coat each tortilla with cooking spray and sprinkle with a little salt and pepper. Place, seam side down in skillet. After a minute or two you have to flip, and brown the other side. Repeat this process until all of the wraps are browned and crisped. Transfer to a serving plate and slice in half, if desired. Use sour cream mixture as a dip. Serve. Enjoy!
Mexican wrap
Nexican chicken wraps
chicken salsa wrap
chicken and salsa wrap
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