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Cheesy Southwest Rotisserie Chicken Tortilla Wraps
with a side salad tossed in paprika vinaigrette

Active: 30 min Total: 30 min

These cheesy wraps are like homemade Hot Pockets (but better!). Plus, it's a great use of rotisserie chicken!
Smarts: Double and freeze a few for easy lunches on the go!

Tags

Ingredients

Servings:
4
Metric
Cheesy Southwest Rotisserie Chicken Tortilla Wraps:
  • Rotisserie chicken - 2 cups, shredded
  • Garlic - 2 cloves, minced
  • Onions, small - 1 , diced
  • Bell peppers, any type - 1 1/2, diced
  • Cooking oil - 1 Tbsp
  • Cumin - 1/4 to 1/2 tsp
  • Coriander - 1/4 to 1/2 tsp
  • Salsa, store-bought (choose your fave) - 1/2 cup + more for serving
  • Cheese, Mexican blend - 4 oz
  • Tortillas, burrito-sized - 4
Side Salad with Paprika-Spiced Vinaigrette:
  • Paprika - 1/4 tsp
  • Vinegar, red or white - 1 1/2 Tbsp
  • Dijon mustard - 2 tsp
  • Maple syrup - 2 tsp
  • Oil, cooking - 3 Tbsp
  • Tomatoes, cherry or grape - 1 cup
  • Mixed greens - 5 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Rotisserie chicken - Take meat off the bone and shred; if making tomorrow’s dinner, you can do the whole chicken. Use knife and fork or just hands. (Can be done up to 4 days ahead)
  2. Garlic / Onions / Bell peppers - Prep as directed. If making tomorrow’s dinner, you can double the garlic and onions. (Can be done up to 3 days ahead)

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Make

  1. Heat oven to 375F (or 190C) degrees.
  2. Heat a skillet or non-stick frying pan over medium-high heat. Add cooking oil and then garlic, onions, and peppers to heated oil with cumin, coriander, and some salt and pepper. Saute until softened, ~3 minutes.
  3. Add in chicken and salsa and mix everything through.
  4. Divide filling and cheese across tortillas by placing ingredients at the bottom of the tortilla. Now fold bottom of the tortilla over filling. Then fold the sides and roll up as tightly as possible. If the tortillas are not super pliable, microwave them for 20 to 30 seconds to soften. Place seam side down on a sheet pan and bake for 8 minutes.
  5. While tortilla wraps are baking, make vinaigrette by whisking paprika, red wine vinegar, Dijon mustard, maple syrup, and cooking oil. Season to taste with salt and pepper.
  6. Toss vinaigrette with tomatoes and mixed greens when wraps are ready. Enjoy wraps warm with cheese still oozing and with more salsa!
  7. If making tomorrow’s meal, you can go ahead and get it slow cooking overnight if you want!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (152)
Gluten-free (5)
Paleo (10)
Vegetarian (22)

58 reviews

I liked it even better cold the next day! Good breakfast burrito.

By: Sundi
Posted: Oct 21, 2015
Diet: Original
0 Helpful

Kiddo's liked this one a lot. Served with sliced avocados over the top.

By: Sara
Posted: Sep 13, 2015
Diet: Original
0 Helpful

The wraps were excellent! I had enough chicken left over I made a bbq chicken version the next evening =)

By: Dena
Posted: Mar 23, 2015
Diet: Original
0 Helpful

My husband and I love easy things to bring to work for lunch. This was absolutely perfect! Easy to prep the night before and stick in the microwave (or eat cold)!

By: Megan
Posted: Mar 04, 2015
Diet: Original
0 Helpful

LOVE!

By: Marabeth
Posted: Mar 02, 2015
Diet: Original
0 Helpful

Tasted ok and easy to make but didn't impress hubby and toddler enough to make again.

By: Jena
Posted: Feb 19, 2015
Diet: Original
0 Helpful