Santa Fe Chicken Salad Wraps

These wraps are one of my new favorite recipes for an easy dinner. They are the perfect meal to cook when it’s hot outside and you don’t want to heat up your house by turning on the oven. I love the Santa Fe-inspired flavor of these wraps, which are filled with avocado, chicken, green onions, red bell pepper, black beans, and corn, all tossed in a seasoned yogurt sauce.

To prepare the cooked chicken for this recipe, I use combination of browning the chicken in a skillet and poaching. First, I brown both sides of the chicken in a skillet with just a little olive oil. Then, I add enough water to come about 1/2-inch up the sides of the pan, cover the pan, and continue cooking until the chicken is cooked through. This method is my favorite because you get the flavor from browning the chicken, and then adding the water to the pan keeps the chicken moist while it finishes cooking. (If you are really short on time, you can also use a rotisserie chicken from your grocery store. Leftover cooked chicken would work great as well.)

So far we’ve made these wraps twice, and I can’t wait to make them again. I recommend planning ahead and making enough chicken salad so that you can have leftovers for lunch the next day. You’ll be glad you did.

 One year ago:  Peach Crumb Bars

Santa Fe Chicken Salad Wraps

Printable Recipe

Makes 4 servings

Ingredients:

For the chicken salad:

• 2/3 cup Greek yogurt
• 3 tbsp. lime juice
• 1/2-3/4 tsp. kosher salt
• 1/4-1/2 tsp. black pepper
• 1/4 tsp. paprika
• 1/4 tsp. cumin
• 1-2 tbsp. minced cilantro
• 2 cups cooked chicken, diced or shredded
• 2-3 green onions, sliced thin
• 1/3 cup red bell pepper, diced
• 2/3 cup black beans, rinsed and drained
• 1/3 cup corn kernels

For the wraps:

• 4 burrito-sized tortillas
• Salad greens or baby spinach
• Avocado slices

Directions:

1. In a medium bowl, combine the Greek yogurt, lime juice, salt, pepper, paprika, cumin, and cilantro. Whisk to combine.
2. Add the chicken and green onion to the yogurt mixture. Stir until the chicken is well coated.
3. Fold in the bell pepper, black beans, and corn. Cover and chill until serving.
4. To prepare the wraps, layer the chicken salad, salad greens or baby spinach, and avocado slices inside the tortillas. Fold up the ends and roll the wrap to seal it. Slice in half. Serve with salsa on the side, if desired.

Recipe adapted from Good Life Eats