Crunchy Southwestern Chicken Wrap

Why You’ll Love This Recipe

I love that this is a true no-cook recipe, perfect for busy days, hot summer nights, or when I just don’t feel like making a mess in the kitchen. The creamy taco sauce comes together in seconds, and the textures in every bite—from creamy avocado to crunchy chips—make it feel like something I’d order at a restaurant. It’s also super flexible, so I can easily adjust the heat or swap in different proteins.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ cup sour cream

• ½ cup salsa (medium or chunky preferred)

• 1 tablespoon taco seasoning

• 4 large flour tortillas (wrap-sized)

• 2 cups shredded lettuce

• 1 cup diced tomato (Roma or cherry)

• 1 avocado, diced

• 1 cup shredded cheddar cheese

• 2 cups cooked shredded chicken (rotisserie or grilled)

• 1 cup crushed Fritos corn chips

Directions

1. In a bowl, I whisk together the sour cream, salsa, and taco seasoning until smooth to make the creamy taco sauce.

2. I lay one tortilla flat and spread a generous tablespoon of the sauce over the bottom half, leaving about a 1-inch border around the edges.

3. I layer the shredded lettuce, diced tomato, avocado, cheddar cheese, and cooked chicken right on top of the sauce.

4. I sprinkle a handful of crushed Fritos over the filling and drizzle a little extra sauce over everything.

5. To roll it up, I fold in the sides of the tortilla and roll it tightly from the bottom up.

6. I repeat the process with the remaining tortillas, then slice each wrap diagonally for serving.

Servings and timing

This recipe makes 4 wraps

• Prep time: 15 minutes

• Cook time: 0 minutes

• Total time: 15 minutes

Variations

Sometimes I spice things up with sliced jalapeños or a drizzle of chipotle mayo. If I want to go vegetarian, I swap the chicken for seasoned black beans or grilled veggies. I’ve also made it with pepper jack cheese for a little kick, and when I have extra sauce, I serve it on the side for dipping. And if I’m out of Fritos, crushed tortilla chips work great too.

Storage/Reheating

I store leftover wraps wrapped tightly in plastic or foil in the fridge for up to 2 days. To keep the chips crunchy, I add them right before serving. These wraps are best enjoyed cold or at room temperature, so there’s no need to reheat—just unwrap and eat.

FAQs

Can I make these wraps ahead of time?

Yes, I can prep everything in advance, but I wait to add the Fritos and roll the wraps until just before eating to keep that signature crunch.

What kind of chicken works best?

I usually use rotisserie chicken for convenience, but grilled, baked, or leftover shredded chicken all work perfectly.

Can I make this wrap vegetarian?

Definitely. I replace the chicken with black beans, grilled zucchini, or sautéed bell peppers for a hearty, meat-free version.

What type of salsa is best?

I like using a chunky or medium-heat salsa to give the sauce more texture and flavor, but any kind I enjoy works just fine.

How do I keep the wraps from falling apart?

I make sure not to overfill them and always roll them tightly. Using room-temperature tortillas also makes them easier to fold without cracking.

Conclusion

These Crunchy Southwestern Chicken Wraps are one of those meals I never get tired of. They’re quick, customizable, and loaded with flavor and texture. Whether I’m packing lunch, feeding the family, or just throwing something together at the last minute, this recipe always hits the spot.