Mexican Chicken Wrap

A Chicken and Salsa Wrap Recipe
A Quick And Easy Sandwich Wrap

Make a sandwich wrap fo lunch or dinner fast and easy with this Mexican Chicken Wrap.

Wraps began becoming popular in America when Bobby Valentine, former New York Mets manager, put a sandwich together using a tortilla instead of bread. He added the sandwich wrap to the menu of his restaurant in Connecticut (Bobby V's). The "wrap" was off and running!

But I believe the "wrap" had to have originated somewhere in Mexico. I can't imagine why Mexicans wouldn't have initiated the practice of wrapping a tortilla around other ingredients. It almost seems a natural thing to do.

Wrapping ingredients in a tortilla became a favorite thing to do as a low-carbohydate alternative to sandwich breads.

The tortilla used for wraps are similar in size to those used for burritos, about 10 inches. Sometimes wraps are made with flavored tortillas such as spinach-herb, chipotle, or tomato-basil. The most popular wraps contain chicken, but shrimp and beef are also main ingredients in wraps.

Other ingredients often included are shredded lettuce, diced tomato, pico de gallo, guacamole, saute mushrooms, peppers, grilled onions, bacon, shredded cheddar cheese, and ranch dressing.

This Mexican-style chicken wrap has many of those ingredients, but some are introduced in the form of a delicious roasted salsa (the recipe on this website- just a click away).

Mexican Chicken Wrap
Mexican Food For Cinco de Mayo Or Anytime
Preparation time: 20 minutes. Serves 6.

Cooking Conversion Table

Ingredients:

3 1/2 cups chopped, cooked chicken (white or dark meat)

4 green onions, chopped

3/4 cup + 2 tablespoons canned chopped green chilies

3/4 cup Roasted Salsa (click for recipe)

Southwestern Dressing (recipe below)

Six 10 inch flour tortillas

3 cups crisp shredded iceberg lettuce

1 1/2 cups shredded cheddar cheese

Instructions: