I’m all about quick lunches during the summer months, and this protein-packed chicken salad wrap is easy to make, delicious, and so satisfying. A fresh twist on a summertime classic, these wraps are the kind of easy, crowd-pleasing meal that just belongs in a cooler bag. Light, colorful, and packed with flavor, they’re perfect for pool days, beach trips, picnics, lake weekends, or even quick lunches on the go. While sandwiches will always have their place in summer, wraps like these bring a fun, fresh update to the table … simple to make, easy to pack, and guaranteed to disappear fast.
**NOTE: Sometimes I include black beans, red bell pepper slices, celery, green onions or chives, a dash of hot sauce, and/or almond slivers.
FOR THE CHICKEN SALAD
- Rotisserie Chicken
- Corn Kernels
- Sour Cream
- Chunky Salsa
- Taco Seasoning
- Cilantro
- Lime
TO ASSEMBLE THE WRAPS
- Burrito Size Tortillas
- Lettuce
- Avocado
- Cotija Cheese
- Crushed Tortilla Chips
** You can make the chicken salad up to a day or two in advance, then just assemble when you’re ready for a quick lunch. Sometimes I’ll put it in tortilla-type wraps, sometimes in lettuce wraps … utilize whichever you prefer or have on hand. It’s also good on its own in a bowl topped with lettuce, avocado, cotija, and tortilla chips (or skip the chips if you’re watching your carbs).
Jessica Bentley has over 10 years of experience sharing recipes and cooking tips with a goal to make everyone feel comfortable in their own kitchen and eat a more colorful plate. You can follow her on all social media platforms and via her website SliceOfJess.com.
