Sante Fe chicken salad wraps are loaded with a flavorful creamy dressing, chicken, beans, corn, shredded lettuce, tomatoes, and avocado. A few minutes to prepare the chicken salad is all you need for a no oven dinner that is sure to be delicious and filling!
I love wraps during the hot summer days because it means I don’t have to turn on my oven. Anything that helps keep the house cool is a win in my book. Technically if you choose to not use a rotisserie chicken then you do have to turn on something to cook the chicken. But, I highly suggest buying a rotisserie chicken (the best ones are at Sam’s Club or Costco) and making these wraps.
1/2 cup mayo
1/2 cup sour cream
juice of 1 lime
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon cumin
3-4 green onions, diced
chopped cilantro, to taste
1 rotisserie chicken, shredded or chunked
1 red bell pepper, diced
1 can corn (14.75 oz) any variety, I like using the fire-roasted corn
1 can (15.5 oz) black beans, drained and rinsed
cherry or grape tomatoes, halved
1 avocado, sliced
large (burrito size) flour tortillas
Combine all creamy dressing ingredients in a bowl and mix together.
In large mixing bowl, combine the chicken, red bell pepper, corn, and black beans. Pour the creamy dressing over top and mix until everything is combined and creamy.
Use right away or allow to sit in fridge for 2-3 hours to get cold.
When ready, heat up the tortilla to make them soft (so they don't tear) and then lay your desired ingredients onto the tortilla and then roll up like a burrito and cut in half.
You don't have to refrigerate the chicken salad mixture but I think it tastes so much better when it's cold and the flavors have had time to come together.