Tex-Mex Chicken Roll
Submitted by bandit28
Tex-Mex chicken wraps rolled with cilantro mayo, salsa-tossed chicken, crunchy red peppers, and romaine. Make ahead and refrigerate up to 2 days for easy lunches.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minLunch prep just got a whole lot more exciting.
Cooked chicken gets tossed with your favorite salsa, then rolled up in flour tortillas spread with a zippy cilantro-mayo that pulls the whole thing together.
Crunchy romaine, diced red bell pepper, and red onion add color and snap to every bite.
The best part? Wrap them tight in plastic, stash them in the fridge, and they hold beautifully for up to two days. Grab one on your way out the door.
Pro Tips
- Use large burrito-size tortillas and warm them for 10 seconds in the microwave before rolling. They’ll bend without cracking.
- Squeeze out excess moisture from the salsa before mixing with the chicken so the wraps don’t get soggy.
- Slice each roll on a sharp diagonal for a prettier presentation when serving at parties or potlucks.
- Swap the mayo for Greek yogurt to lighten things up without losing that creamy base.
Ingredients
Directions
Mix mayonnaise and cilantro in a small bowl.
Mix chicken with salsa in another small bowl.
Spread 1 side of each tortilla with 2 tbsp mayonnaise mixture.
Top each to within 1 inch from edge with ½ cup lettuce, then ½ cup chicken mixture, ½ cup diced pepper and 2 tbsp chopped onion.
Starting at edge nearest you, tightly roll up tortilla.
Wrap tightly in plastic wrap.
Refrigerate up to 2 days. Cut each rolled tortilla in 2 to 3 pieces to serve.
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