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Salad in a tortilla? Say less. These easy salad wraps are fresh, filling, and endlessly versatile. A chopped salad kit provides a bunch of veggies with no chopping required. We’ve got chicken for protein, black beans for fiber, and crispy cheese for a fun crunch. These are perfect lunch wraps or a ridiculously easy dinner, you’re gonna love them!

spinach and herb tortilla filled with chopped salad with chicken and black beans and crispy cheese. One half stacked on top of the other.
Jump to:
  1. 1 Erica’s Thoughts
  2. 2 What You’ll Need to Make These Salad Wraps
  3. 3 Variation Ideas
  4. 4 How to Make these Easy Chicken Salad Wraps
    1. 4.1 Bake the crispy cheese
    2. 4.2 Mix the salad filling
    3. 4.3 Layer the wraps
    4. 4.4 Roll it up
    5. 4.5 Toast the wraps
  5. 5 Expert Tips for Perfect Salad Wraps
  6. 6 FAQs
  7. 7 If you love these chicken wraps you will love these other healthy recipes!
  8. 8 Ridiculously Good Chopped Salad Wraps Recipe
    1. 8.1 Description
    2. 8.2 Ingredients
    3. 8.3 Instructions
    4. 8.4 Notes
    5. 8.5 Would you like to save this?
    6. 8.6 Nutrition
    7. 8.7 Did you make this recipe?

Erica’s Thoughts

I threw these together one afternoon when I was STARVING and had a chopped salad kit on hand. Salad sounded good but I wanted it a little more… sandwich-y? A little more satisfying, if you will. And so a salad wrap was born! I’ve already made three different varieties (Mexican street corn, dill pickle and Thai chili mango), make sure to reference my variation ideas section for more thoughts! More of the story: the list of chopped salad wrap varieties is endless.

I use this meal prep chicken or a rotisserie chicken from the grocery store, beans, fresh herbs, a squeeze of citrus, cheese, whatever I have on hand, honestly. Wrap it all up in a golden, skillet-toasted tortilla? Shut the front door. It’s basically a full salad tucked into a handheld. In fact, I usually make the salad part way too big and wonder how the heck I’m going to roll it. Watch this vid of my dill pickle version for a rolling tutorial. I cannot even tell you how many times we’ve eaten this over the past few weeks. My current hyperfixation until I move on to the next thing. 🙃

What You’ll Need to Make These Salad Wraps

picture of the ingredients needed to make this recipe

Sharp cheddar cheese: buy it in a block and grate it yourself! 

Chopped salad kit: I use the Taylor Farms Mexican Street Corn kit here, but any similar chopped kit will work. I love the creamy dressing.

Black beans: technically optional but I love adding for extra protein and fiber.

Cooked chicken: grilled, roasted or rotisserie chicken breasts or chicken thighs. 

Lime: a squeeze of fresh lime juice brightens everything up and ties in with the elote flavors.

Everything but the elote seasoning: this is a Trader Joe’s find but you can use taco seasoning, tajin + garlic powder, or chili lime seasoning from a regular grocery store.

Burrito-sized tortillas: you’ll need a large flour tortilla for these wraps. The size shown here is 10 inches or ‘burrito-size’.

Olive oil: just a light swish in the pan to toast the wrap to golden perfection.

two plates, each with a chopped salad wrap

Variation Ideas

  • Chicken Caesar salad wrap: use a caesar salad kit and use Parmesan cheese instead of cheddar.
  • Dill pickle chicken salad wrap: use a dill pickle chopped kit and add chopped pickles, pepperoncinis and green goddess seasoning. Try white cheddar or moneterey jack for the cheese crisps.
  • Thai chicken salad wraps: use a Thai chili mango salad kit, add avocado and fresh mango and skip the cheese.
  • Sweet kale and cranberry wraps: use a kale salad kit and try crumbled feta cheese or goat cheese instead of baked cheese.
  • Asian salad wraps: use an Asian chopped kit with sesame dressing, instead of cheese, throw in some crispy wontons!
  • Santa Fe chicken salad wraps: use a Southwest chopped kit and add avocado, lime juice and taco seasoning.
  • Wedge salad wraps: use a steakhouse wedge chopped kit and add blue cheese, sunflower seeds and hard-boiled eggs.

How to Make these Easy Chicken Salad Wraps

Bake the crispy cheese

grated cheese on a parchment-lined baking tray
sheet of crispy cheese on a baking sheet
crispy cheese broken into pieces

Preheat your oven to 375°F. Line a baking sheet with parchment paper and spread the grated cheddar into an even layer. Bake for 15–16 minutes, until golden and crispy. Let it cool slightly and break into large chunks.

Mix the salad filling

chopped salad kit in a large bowl
corn, croutons and chicken added to the salad bowl
black beans added to salad

In a mixing bowl, combine the salad kit (just the veggies + mix-ins), black beans, and chopped chicken. Add half the dressing packet, juice of one lime, and a generous sprinkle of elote seasoning. Toss everything until well coated. Add herbs and any extra veggies you want.

seasoning added to chicken salad
dressing added to the salad
tossed chopped salad in a large bowl

Layer the wraps

Warm each tortilla for about 15-20 seconds so they’re nice and pliable. Spread a spoonful of dressing on the bottom of the wrap, then layer with about 2 cups of chicken salad mix and 5-6 cheese crisps.

hand using a spoon to spread dressing on a large green tortilla
two cups of chopped salad added to the tortilla
layer of crispy cheese pieces added to the wrap

Roll it up

Fold the top of the wrap over the filling, scrunch everything together, fold in the ends (I like doing 2-3 small folds), then keep rolling tightly. Scrunching up the contents and squeezing down on the wrap as you go.

hands folding over one side of the tortilla
two hands rolling the wrap
fully assembled wrap

Toast the wraps

Heat a bit of olive oil in a skillet over medium heat. Place the wrap seam-side down and toast for about 2 minutes until golden and sealed. Rotate and toast all sides, about 1-2 minutes per side.

two salad wraps in a nonstick pan being toasted on all sides
overhead shot of two plates, each with a chopped salad wrap and a small bowl of potato chips
inside view of the mexican street corn chopped salad wrap

Slice in half if you’d like and serve! It’s fresh, warm, and seriously addictive.

Expert Tips for Perfect Salad Wraps

  • You can use rotisserie chicken, but if you have time, this versatile meal prep seasoned chicken is SO good in wraps.
  • Herbs! Add fresh basil, chopped green onions, cilantro, fresh parsley, dill, mint or whatever fits the vibe of your wrap!
  • Adding a squeeze of citrus and extra seasonings makes the dressing ‘go further’. (There is never enough dressing in those salad kits amirite?) You could also use a swish of olive oil or even a spoonful of mayo if the dressing is creamy.
  • Feel free to add whatever fresh vegetables you love. Red onion, cherry tomatoes, red peppers, baby spinach, butter lettuce, crunchy celery, orange bell peppers, romaine lettuce, thinly sliced Brussels sprouts, avocado slices, the list is endless!
  • Make sure to warm your tortillas in the microwave for a few seconds before filling to make them easier to roll.

FAQs

Can I use a different salad kit?

Totally! Any chopped salad kit will work. See my variation ideas section for lots of ideas, I’ve made almost all of them!

What chicken do you use?

In my ideal world, I’ll have a batch of this meal prep chicken made up in the fridge. But if not, I love to snag a rotisserie chicken from Costco!

Can I make these vegetarian?

Yep! Omit the chicken and add extra beans or some crispy seasoned tofu.

Do these store well?

I would chop the chicken, drain and rinse the beans and make the cheese crisps ahead of time and then assemble when you’re ready to eat. Store each component in an airtight container in the fridge.

What tortillas are you using?

I’m using the Mission spinach and herb wraps. They’re about 10 inches in diameter (burrito-size). You could use a plain tortilla, a whole wheat tortilla, or the sun-dried tomato variety. Unfortunately, gluten-free tortillas are notoriously challenging to roll and do not hold together as well.

What should I serve with salad wraps?

Fresh fruit, potato chips and/or a cup of soup!

If you love these chicken wraps you will love these other healthy recipes!

Chicken hummus wraps

Salmon lettuce wraps

Thai rice paper wrap with peanut sauce

Honey mustard chicken wraps

Pull-apart chicken pesto sliders

inside look at four halves of a toasted wrap with chopped chicken salad inside

Shhh do you hear that? A salad wrapped in a crispy tortilla hug is calling your name.

If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!

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two halves of a chopped salad wrap stacked on a black plate

Ridiculously Good Chopped Salad Wraps Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Erica
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 20-25 minutes
  • Yield: 4 wraps 1x
  • Category: Lunch
  • Method: Mix + Bake + Stovetop
  • Cuisine: American
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Description

Fresh salad wraps featuring chicken, black beans & crispy cheese!? You’ve found your new fave quick and delicious lunch or dinner.

Ingredients

Units Scale

Instructions

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Spread grated cheddar cheese in an even layer and bake for 15-16 minutes until golden. Let cool slightly and then break into big crispy cheese chunks!
  2. In a large bowl combine the salad kit (veggies + mix-ins), black beans and chicken. Add about half the dressing packet, juice of an entire lime and season generously with elote seasoning or your favorite all-purpose seasoning. Throw in some cilantro and/or green onions if you have them! Toss until everything is well mixed and the salad is lightly coated with dressing.
  3. Warm the tortillas for 15-20 seconds each so they are pliable. Spread a spoonful of dressing on each tortilla and then add about 2 cups salad and 5-6 crunchy cheese pieces. Alright, roll up your sleeves, it’s time to put your wrap-rolling skills to work.
  4. Start by rolling one side over the filling, using that flap of tortilla to scrunch the toppings together. Fold in the ends, I usually make 2-3 small fold-ins as opposed to just folding the tortilla end once, then continue rolling and scrunching. Take your time and squeeze the fillings as you roll.
  5. Heat a swish of olive oil in a nonstick or ceramic coated skillet over medium heat. Place the wrap seam side down and toast until the wrap is ‘sealed’ and golden brown, 2 minutes. Toast on all sides, about 1-2 minutes per side.
  6. Slice in half if desired, serve with extra dressing if you have it and ENJOY. Salad is better in a tortilla hug. Tell me I’m wrong.

Notes

Single serving: you can absolutely make a single salad wrap with this same method! Use about ¼ of the salad kit + mix-ins, 2-ish tablespoons dressing, ¼ cup black beans, ½ cup chopped cooked chicken, squeeze of lime and seasoning. You can make a smaller amount of crispy cheese but I usually make the full amount and save the leftovers for my next wrap!

Refer to the above blog post for step-by-step photos, variation ideas and answers to frequently asked questions!

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Nutrition

  • Serving Size: 1 wrap
  • Calories: 642
  • Sugar: 3 g
  • Sodium: 1591.9 mg
  • Fat: 31.1 g
  • Carbohydrates: 42.9 g
  • Fiber: 5.9 g
  • Protein: 41.3 g
  • Cholesterol: 111.6 mg

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