Description
This crunchy Southwestern chicken wrap is bursting with creamy taco sauce, juicy chicken, fresh veggies, cheddar cheese, and crispy Fritos—your new favorite no-cook meal!
Ingredients
1/2 cup sour cream
1/2 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
Instructions
Make the Sauce:
In a medium bowl, whisk together sour cream, salsa, and taco seasoning until smooth and creamy.
Assemble the Wrap:
Lay one tortilla flat and spread a generous tablespoon of the sauce over the bottom half, leaving a 1-inch border.
Add the Fillings:
Layer shredded lettuce, diced tomato, avocado, cheddar cheese, and shredded chicken evenly over the sauce.
Add Crunch:
Sprinkle crushed Fritos over the top, then drizzle with another spoonful of sauce.
Roll the Wrap:
Fold in the sides of the tortilla and roll tightly from the bottom up to seal.
Repeat & Serve:
Repeat with remaining tortillas. Slice each wrap diagonally and serve immediately for the best crunch.
Notes
Use room temperature tortillas for easier rolling and fewer cracks.
Add the Fritos just before serving to keep them crispy.
Double the sauce for extra dipping or drizzling.
For spice, add jalapeños, chipotle mayo, or hot sauce.
Make it vegetarian by replacing chicken with black beans or grilled veggies.
Store wraps tightly in plastic wrap or foil for up to 2 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course, Lunch, Dinner
- Method: No-Cook
- Cuisine: Southwestern, American
