Rotisserie Chicken Wraps
These Rotisserie Chicken Wraps are loaded with a zesty chicken salad, and crisp, romaine lettuce and wrapped in perfectly toasted tortillas. They are a cinch to make and perfect for when you need and want a quick and delicious meal!
Wraps are always a great choice when you’re trying to eat more healthily. We’ve been trying to do just that, but we don’t want to sacrifice flavor. That’s why we love these delicious wraps. They’re packed with protein and flavor, and they’re relatively healthy. Winner!
Table of contents
❤️ Why You’ll Love This Recipe
There’s really nothing not to love about this recipe. The chicken salad that it uses is loaded with the flavors of celery, onion, zesty lemon juice, and black pepper. Then we add romaine lettuces and tomato and wrap it all up in a tortilla. It’s healthy and delicious!
- This is a healthy, delicious recipe.
- It’s so easy to make.
- It’s full of flavor.
🛒Ingredients
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- Shredded rotisserie chicken
- Finely chopped celery
- Finely chopped red onion
- Mayonnaise
- Fresh lemon juice
- Ground black pepper
- Salt to taste
- Sliced tomato
- Romaine lettuce
- Spinach herb tortillas
- Non-stick cooking spray (optional)
See the recipe card below for quantities.
🔪 How to Make Rotisserie Chicken Wraps
These wraps are super easy to make. It only takes a little prep and a few steps!
Step 1: Shred the Chicken
Using two forks or shredding claws, shred the rotisserie chicken and add it to a large bowl.
Step 2: Make the Chicken Salad
Add the celery, mayonnaise, onions, lemon juice, salt, and pepper to the shredded chicken and mix to combine.
Step 3: Prep the Tomatoes and Lettuce
Slice the tomatoes and pull apart the romaine lettuce. Set them aside.
Step 4: Toast the Tortillas
Add nonstick cooking spray to a large skillet and toast the tortillas over medium heat until nicely golden brown.
Step 5: Construct the Wraps
Place the tortillas on a flat surface and add the lettuce to the center of them. Then, top with 1/2 cup of chicken salad and sliced tomatoes. Fold in the sides of the tortillas. Then, bring up the bottom flap and tuck it over the filling and the folded sides. Roll the wrap until you reach the end and it feels secure.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Spicy – Add diced jalapenos for a kick of heat.
- Greek Yogurt – For an even healthier version, use Greek yogurt instead of mayonnaise.
- Your Favorite Tortilla – Use any variety and brand of tortilla that you like.
Check out this other healthier take on a favorite recipe.
🥄 Equipment
You’ll only need a few pieces of basic equipment to make this recipe.
- Measuring cups and spoons
- Knife
- Cutting board
- Mixing bowl
- Spoon
- Pan
🥫 Storage
Most importantly, never store your completed wraps. They can get soggy. Instead, store the chicken salad mixture in an air-tight container in the refrigerator for up to 3 days. Then, construct your wraps when you’re ready to eat them.
💭 Tips
This recipe is extremely easy to make, but we do have some tips to help you make it the best that it can possibly be. These are simple tips, but they make a big difference.
- Shred your chicken while it’s very warm or hot. Warm meat shreds more easily than cold meat.
- Shredding claws are best for shredding the chicken, but two forks will work.
- Always thoroughly wash your produce to remove any bacteria or pesticide residue.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
No one knows exactly who invented it or where, but we do know that one of the earliest American forms of chicken salad was served by Town Meats in Wakefield, Rhode Island in 1863. Liam Gray, the owner, mixed his leftover chicken with mayo, tarragon, and grapes.
Sandwiches have been around since the late 18th century, but wraps weren’t invented until the early 80s. Although there are two different accounts of who invented wraps, the one that is most believed is that Bobby Valentine of baseball fame invented wraps in 1982.
It will last for up to 3 days in an air-tight container in the refrigerator.
We don’t recommend it. The tortillas can get soggy over time. And rotisserie chicken wraps are so easy to make you can just throw one together as you need it.
Rotisserie Chicken Wraps
Rotisserie Chicken Wraps come in handy on those busy weeknights when you have no time for dinner. Make the chicken salad ahead of time and you can make the wrap when it’s time for dinner. It’s also delicious on a warm night. No need to turn on the oven or standing over a hot grill!
🍽 More Recipes
Do you enjoy chicken? Then, try these delicious recipes:
- Slow Cooker Buffalo Chicken Cheesesteaks
- Chicken Fajita Soup
- Best Bourbon Chicken Recipe
- Slow Cooker Olive Garden Chicken Pasta
- Chicken Quesadilla Ring
- Best Bourbon Chicken
🧾Rotisserie Chicken Wraps
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
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Rotisserie Chicken Wraps
Equipment
- Measuring Cups and Spoons
- Knife
- Cutting board
- Mixing Bowl
- Spoon
- Pan
Ingredients
- 3 cups rotisserie chicken shredded
- ¾ cup celery finely chopped
- ¾ cup red onion finely chopped
- 1 cup mayonnaise
- ½ teaspoon lemon juice fresh
- 1 teaspoon ground black pepper
- ½ teaspoon salt or more to taste
- 1 tomato sliced
- Romaine lettuce
- 6 Large spinach herb tortillas 10” or more
- Non-stick cooking spray to toast the tortilla optional
Instructions
- Shred the rotisserie chicken using two forks or shredding utensils, add to large bowl.
- To the bowl of shredded chicken, add celery, mayonnaise, onions, lemon juice, salt and pepper. Combine well and set aside.
- Slice tomatoes and pull apart the romaine lettuce in preparation for building the wraps. Set aside.
- In a large skillet, add non-stick cooking spray to begin toasting the tortillas over medium heat one at a time. This step is optional, the tortillas do not need to be toasted.
- Place tortilla on a flat surface to begin building your wraps one at a time. In the center of the wrap add the lettuce, spread ½ cup of chicken mixture over the lettuce and then top with sliced tomatoes.
- Fold in the sides of the tortilla, bring up the bottom flap and tuck it over the filling and the folded sides. Begin to roll the wrap until you reach the end and it feels secure. Repeat with the remaining tortillas.
- Allow the finished wraps to rest a few minutes before you cut them in half for serving. I like to cut them in half at an angle for an extra touch.
Notes
Do not overstuff wrap or you risk it splitting when folding. If the wrap feels stiff before preparing, microwave for 15 seconds to give more flexibility when folding it. This chicken salad is great in or out of a wrap, can be served with celery sticks or crackers for dipping as an alternative. If making in the fall, put a spin on it and add dried cranberries to the mixture. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes
