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+ servings
Chicken salad wrap cut in half and stacked on top.

Easy Chicken Salad Snack Wraps

This easy chicken salad waps recipe with shredded chicken in a creamy mayo-based sauce served up in a pan toasted tortilla. An easy and tasty lunch everyone will love!
Course brunch, lunch, Snack
Cuisine American
Keyword chicken wrap sandwich, shredded chicken wraps, snack wraps
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 8 servings
Calories 389kcal


  • large skillet


  • 1 rotisserie chicken skin discarded, meat shredded into bite-sized pieces (about 3 cups, or a little more)
  • cup mayonnaise
  • ¼ cup cilantro leaves chopped
  • ½ cup carrots shredded
  • cup green onions thinly sliced
  • ½ cup celery ribs diced
  • 2 tablespoons sour cream or greek yogurt
  • 1-2 teaspoons hot sauce
  • 2 cups shredded cheese your favorite variety
  • 8 medium tortillas
  • salt to taste
  • pepper to taste


  • Gather up all the ingredients.
    Overhead photo of all the ingredients needed to make Chicken Salad Snack Wraps.
  • In a large bowl combine mayonnaise, cilantro, green onions, celery, carrots, sour cream or greek yogurt, and hot sauce.
    Mayonnaise, cilantro, green onions, celery, carrots, sour cream, and hot sauce in a large mixing bowl.
  • Stir it all together.
    Vegetables and mayonnaise mixed up on a spatula.
  • Dice or shred the chicken.
    Shredded chicken in a bowl.
  • Add chicken to the mayonnaise mixture and stir to coat. Season with salt and pepper to taste.  Refrigerate in a sealed container or cover your bowl with plastic wrap until ready to use.  
    Shredded chicken mixed into mayo mixture on a spoon.
  • When you are ready to make your snack wraps prepare your workstation. Set your tortillas in front of you.  Arrange chicken salad in the center third of your tortilla, right in the middle.  
    Scoop of chicken salad on a tortilla
  • Sprinkle cheese on top.  As much or as little as you want.  
    Shredded cheese on top of chicken in the tortilla.
  • 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. 
    Chicken salad wrap folded over and on counter seam side down.
  • Place a large skillet over medium heat.  This part can get a bit messy.  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.  
    Chicken salad wraps cooking in a pan.
  • 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.  
    Chicken salad wraps flipped over in the pan with golden brown side up.
  • Transfer to serving plate and slice in half if desired.  
    Chicken salad wraps on a cutting board sprinkled with cheese.
  • Eat and enjoy!
    Easy Chicken Salad Snack Wraps


Calories: 389kcal | Carbohydrates: 17g | Protein: 30g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 741mg | Potassium: 121mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1655IU | Vitamin C: 2mg | Calcium: 198mg | Iron: 1mg