Mexican Chicken Wrap

Quick and Easy Sandwich Wrap

Real Restaurant Chicken Recipe

Make a sandwich wrap for 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 or at least the south west. I can't imagine why Mexicans or early Texans 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 low carb tortilla became a favorite thing to do as a low-carbohydate alternative to sandwich breads.

Other ingredients often included are shredded lettuce, diced tomato, Pico de Gallo, guacamole, salsas, sautéed 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

Restaurant Wrap Recipe

Preparation time: 20 minutes. Serves 6.



  • 3 1/2 cups chopped, cooked chicken (white or dark meat)
  • 4 green onions, chopped or sliced red onion
  • 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



  • In a mixing bowl, combine the chicken, green onions, and green chilies and toss the salsa (click for recipe) and refrigerate if not using immediately
  • Wrap tortillas in foil and warm in a low oven
  • Toss lettuce with enough southwestern ranch dressing to moisten well
  • On each warm tortilla, place 1/2 cup lettuce in the center
  • Top lettuce with 3/4 cup chicken mixture and 1/4 cup cheese
  • Fold up the bottom of the tortilla over the filling and then fold ends and roll up to finish
  • Cut wraps on an angle and plate

 Serve the Mexican chicken wraps with more dressing on the side

Yummy! And here is the recipe for the dressing:

Southwestern Ranch Dressing


  • 1 1/4 cups Ranch dressing
  • 1 1/3 tablespoons Ancho chili powder (or other chili powder)
  • 1/2 teaspoon cumin (or to taste)



  • Combine all ingredients well and refrigerate until using


Enjoy your Mexican Wrap recipe and the company of those you share it with!


“I won’t be impressed with technology until I can download some good Mexican food.”