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Tex Mex Chicken Salad Wrap

Tex-Mex Chicken Salad Wraps

Serve it warm or cold - either way it's going to be a Fiesta in your mouth!
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Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine American, Mexican, Tex-Mex
Servings 6


  • 1 15 oz can Black Beans rinsed & drained
  • 1 4 oz can Diced Green Chilies
  • 2 lb Chicken Thighs boneless, skinless
  • 1 qt Chicken Broth
  • 1 Red Bell Pepper diced
  • ½ Red Onion diced
  • 6 Tortillas Burrito Sized

For the Dressing

  • 8 oz Greek Yogurt
  • 1 tbsp Lime Juice
  • 1 tsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Dried Minced Onion


  • Prepare all of the ingredients.
  • In a saucepan over medium-high heat, add chicken broth and chicken. Cook for 20 minutes. Remove chicken and shred. Set aside to cool.
  • In a bowl combine ingredients for the dressing. Place in refrigerator until chicken is ready.
  • In a large bowl, combine beans, veggies, and chicken. Add dressing and stir until well coated.
  • Fill each tortilla (you can warm it up on a grill or griddle, if serving warm) with a portion of the chicken salad and wrap up. Cut on the diagonal.
Keyword Chicken, chicken salad, chicken salad recipes, tex-mex
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