Crunchy Southwestern Chicken Wrap (Printer-Friendly)
A quick southwestern chicken wrap filled with fresh veggies, cheese, and a crunchy twist of Fritos.
# What You’ll Need:
→ Sauce
01 -
3/4 cup sour cream
02 -
3/4 cup salsa
03 -
1 1/2 tablespoons taco seasoning
→ Wrap Assembly
04 -
4 large tortillas
05 -
1 1/3 cups shredded lettuce
06 -
1/2 cup diced tomato
07 -
1 whole diced avocado
08 -
1/2 cup shredded cheddar cheese
09 -
2 cups cooked shredded chicken
10 -
1 cup crushed Fritos
# Steps to Follow:
01 -
Combine sour cream, salsa, and taco seasoning in a bowl and mix until well blended.
02 -
Lay a tortilla flat and spread 1 heaping tablespoon of sauce over the bottom half, keeping a 1-inch dry border around the edges.
03 -
Evenly layer 1/3 cup shredded lettuce, 2 tablespoons diced tomato, 1/4 of the diced avocado, 2 tablespoons shredded cheddar, and 1/2 cup cooked chicken over the sauced tortilla. Sprinkle 1/4 cup crushed Fritos on top, then drizzle with 1 tablespoon more sauce.
04 -
Fold in the sides of the tortilla and roll it tightly. Repeat the process with remaining tortillas. Cut each wrap in half diagonally before serving.
# Helpful Hints:
01 -
Use ripe avocados for optimal creamy texture, and roll wraps tightly to prevent them from falling apart.
02 -
Leftover wraps can be stored wrapped tightly in plastic wrap in the refrigerator for up to 3 days.
03 -
These wraps can be frozen for up to 3 months, but fresh lettuce, tomato, and avocado textures may change after thawing.
04 -
Adjust the amount of salsa and taco seasoning to suit preferred spice level.