Salsa Verde Chicken Wraps

Salsa Verde Chicken Wraps

13 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    15 m
Recipe by  Campbell's Kitchen

“These versatile wraps are great for lunch, dinner-on-the-go, or you can slice them into one-inch appetizers. Give them a try...they take just 15 minutes to make, and the flavor can't be beat.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Stir 1/2 cup salsa, chicken, pepper and avocado in a large bowl. Stir the remaining salsa and sour cream in a small bowl.
  2. Spread 1/4 cup sour cream mixture onto each tortilla to within 1/2 inch of the edge. Top each with 1 cup chicken mixture and 1/2 cup lettuce. Fold the sides of the tortillas over the filling and then fold up the ends to enclose the filling. Cut each wrap in half before serving.

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Reviews (13)

Rate This Recipe
Jillian
62

Jillian

I LOVE wrap sandwiches because they're easy to put together and they taste great! Plus, it's like a meal all "rolled" together. I loved the concept, but changed this up a little. I seasoned a couple of chicken breasts with "Taco Seasoning II" from this site and grilled them. I also grilled the red pepper along with a vidalia onion. I used some homemade salsa I had on hand, sorry Pace... And I added some shredded cheddar cheese. I left the sour cream on the side for dipping along with some extra salsa. These made for a really nice lunch! My husband and I enjoyed these and would definitely make them again.

Jess
12

Jess

Fantastic! I made a few changes I seasoned the chicken with Cajun seasoning. And grilled them. I also cut the sour cream because I'm not a big fan. I added about 1/2 a cup of not fat plain yogurt to the mix before rolling it in a tortilla. Great recipe.

Laura
9

Laura

good flavor and easy, but really runny as stated - too much liquid in the salsa.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 569 cal
  • 28%
  • Fat
  • 28.2 g
  • 43%
  • Carbs
  • 50.5 g
  • 16%
  • Protein
  • 28 g
  • 56%
  • Cholesterol
  • 65 mg
  • 22%
  • Sodium
  • 973 mg
  • 39%

Based on a 2,000 calorie diet

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