Add this rotisserie chicken wrap recipe to your weekend meal prep lineup. Featuring rotisserie or leftover chicken, these wraps make a great, quick lunch or dinner!
This Rotisserie Chicken Wrap Recipe Makes a Quick & Healthy Dinner on the Double
The first step in prepping these quick and easy chicken wraps, is to make or buy a rotisserie chicken. You can get them for about $5 at Costco, or you can make your own rotisserie chicken in the instant pot following my recipe.
Once you have your cooked chicken, you’ll need to shred it and then make an easy chicken salad.
How long can chicken salad stay in the fridge?
Chicken salad can be kept in the fridge for three to five days, according to the USDA.
Can you freeze chicken salad?
You can freeze chicken salad, but not the mayonnaise. If you’d like to make chicken salad last longer, I recommend simply freezing the shredded chicken and adding the remaining salad ingredients within a few days of eating it.
What can we use besides flour tortillas?
Tortillas come in all options these days – gluten-free, low-carb, and many different flavor combos. All of these types of flour tortillas would be delicious in this recipe. If you can’t have a flour tortilla, a lettuce wrap will also be quite delicious. Chicken lettuce wraps are an amazing spin on this recipe too!
Do I have to use a rotisserie chicken in this recipe?
Any type of shredded chicken will work in this recipe. If you don’t want to use a rotisserie chicken, you can also shred cooked or grilled chicken breasts or any other type of cooked chicken as well. The key is the meat needs to be shredded for the chicken salad to come out right.
Related post: How to make Instant Pot Rotisserie Chicken from Fresh or Frozen
Ingredients for Rotisserie Chicken Wrap Recipe
- 3 cups rotisserie chicken, shredded
- ¾ cup celery, finely chopped
- ¾ cup red onion, finely chopped
- 1 cup mayonnaise
- ½ tsp lemon juice, fresh
- 1 tsp ground black pepper
- ½ tsp salt or more to taste
- 1 tomato, sliced
- romaine lettuce
- 6 large spinach herb tortillas (10” or more)
- Non-stick cooking spray to toast the tortilla, optional
Instructions for Making These Delicious Chicken Wraps
-Shred the rotisserie chicken using two forks or shredding utensils, add to large bowl.
-To the bowl of shredded chicken, add celery, mayonnaise, onions, lemon juice, salt and pepper. Combine well and set aside.
-Slice tomatoes and pull apart the romaine lettuce in preparation for building the wraps. Set aside.
-In a large skillet, add non-stick cooking spray to begin toasting the tortillas over medium heat one at a time. This step is optional, the tortillas do not need to be toasted.
-Place tortilla on a flat surface to begin building your wraps one at a time. In the center of the wrap add the lettuce, spread ½ cup of chicken mixture over the lettuce and then top with sliced tomatoes.
Fold in the sides of the tortilla, bring up the bottom flap and tuck it over the filling and the folded sides.
Begin to roll the wrap until you reach the end and it feels secure. Repeat with the remaining tortillas.
-Allow the finished wraps to rest a few minutes before you cut them in half for serving. I like to cut them in half at an angle for an extra touch. Hold them in place with a metal sandwich pin.
Notes: Do not overstuff wrap or you risk it splitting when folding. If the wrap feels stiff before preparing, microwave for 15 seconds to give more flexibility when folding it.
This chicken salad is great in or out of a wrap, can be served with celery sticks or crackers for dipping as an alternative. If making in the fall, put a spin on it and add dried cranberries to the mixture.
Rotisserie Chicken Wraps
Ingredients
- 3 cups rotisserie chicken, shredded
- ¾ cup celery, finely chopped
- ¾ cup red onion, finely chopped
- 1 cup mayonnaise
- ½ tsp lemon juice, fresh
- 1 tsp ground black pepper
- ½ tsp salt or more to taste
- 1 tomato, sliced
- romaine lettuce
- 6 large spinach herb tortillas (10” or more)
- Non-stick cooking spray to toast the tortilla, optional
Instructions
- Shred the rotisserie chicken using two forks or shredding utensils, add to large bowl.
- To the bowl of shredded chicken, add celery, mayonnaise, onions, lemon juice, salt and pepper. Combine well and set aside.
- Slice tomatoes and pull apart the romaine lettuce in preparation for building the wraps. Set aside.
- In a large skillet, add non-stick cooking spray to begin toasting the tortillas over medium heat one at a time. This step is optional, the tortillas do not need to be toasted.
- Place tortilla on a flat surface to begin building your wraps one at a time. In the center of the wrap add the lettuce, spread ½ cup of chicken mixture over the lettuce and then top with sliced tomatoes.
- Fold in the sides of the tortilla, bring up the bottom flap and tuck it over the filling and the folded sides.
- Begin to roll the wrap until you reach the end and it feels secure. Repeat with the remaining tortillas.
- Allow the finished wraps to rest a few minutes before you cut them in half for serving. I like to cut them in half at an angle for an extra touch.
Notes
Do not overstuff wrap or you risk it splitting when folding. If the wrap feels stiff before preparing, microwave for 15 seconds to give more flexibility when folding it.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 618Total Fat: 43gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 154mgSodium: 1106mgCarbohydrates: 23gFiber: 6gSugar: 3gProtein: 38g
Nutritional information is not always correct.
What to serve with these wraps?
Want to make this a meal? Serve with this Wilted Lettuce Salad, a homemade dill pickle, and homemade salsa + chips! No Mayo Cole Slaw, Roasted Brussel Sprouts, or Greek Potato Wedges would also be yummy sides!