These rotisserie chicken wraps are loaded with flavor. They're quick, easy, healthy, and so delicious that everyone will love them.
Course Dinner, lunch
Prep Time 20minutes
Measuring Cups and Spoons
¾cupred onionfinely chopped
1teaspoonground black pepper
½teaspoonsalt or more to taste
6Large spinach herb tortillas10” or more
Non-stick cooking spray to toast the tortillaoptional
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