Tex-Mex Chicken Salad Wraps
Tex-Mex Chicken Salad Wraps
Tex-Mex Chicken Salad Wraps is extra special for Cinco de Mayo with its spicy blend dressing, chicken, black beans and peppers.
Servings: 8
Ingredients
- 3 cups of chopped cooked chicken
- 2 cups cooked black beans with drained.
- 1/2 cup cilantro, minced
- 1 jalapeno pepper, chopped
- I only use half of a red pepper.
- 1 cup chopped celery
- 1 cup Monterey Jack Cheese, shredded
- 1/4 tsp Pepper
- Half a teaspoon of salt
- flour tortillas
- lettuce
- Sliced tomatoes
Instructions
- Mix all ingredients in a large bowl. Make the dressing and set aside.
- DRESSING:
- 1 avocado
- Mayonnaise 2 TBSP
- 1 TBSP sour cream
- 1 lime juiced & zested
- 1 Tsp honey
- Chipotle peppers in a jar, 1-2 tsp
- 1 Tsp chili powder
- Salt & Pepper to Taste
- Blend all ingredients until smooth. Season to taste and adjust. Add to chicken mixture.
- Cover and refrigerate the chicken salad until you are ready to serve. Layer tortillas with tomato, lettuce and chicken salad. Fold the ends and roll up to keep all ingredients in.
Notes
The dressing can be made with or without the avocado. I increase the mayo and sour cream by a couple of tablespoons to compensate for the lack of avocado.
This recipe works well with a rotisserie bird!
