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.

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 !

Ridiculously Good Chopped Salad Wraps (easy and healthy!)

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

2 cups sharp cheddar cheese, grated
1 Mexican street corn chopped salad kit (see variation ideas above for other amazing combos!)
1 cup black beans
2 cups chopped cooked chicken
1 lime, juice of
everything but the elote seasoning
fresh herbs like cilantro or green onions (optional)
4 burrito-sized tortillas
olive oil, for crisping

Cook Mode Prevent your screen from going dark while cooking this recipe!

Instructions

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!
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.
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.
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.
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.
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!

Would you like to save this?

We'll email this post to you, so you can come back to it later!

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