I made these last week and they were seriously AMAZING! My husband and children also loved this meal, so it was a WIN! The combo of this chicken salad, red bell peppers, and avocado is delicious! 🙂
Santa Fe Chicken Salad Wraps
2/3 cup sour cream
3 tablespoons lime juice
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon cumin
1 – 2 tablespoon minced cilantro
2 – 3 green onions, sliced thin
2 cups poached, diced or shredded chicken (I baked 4 chicken breasts at 350 for about half an hour, with a small bit of water in the pan and lightly seasoned with salt/pepper, then cubed it)
2/3 cup black beans (rinsed and drained)
1/3 cup diced red bell pepper
1/3 cup corn kernels
Large tortillas (I used sun dried tomato and basil large wrap tortillas)
Baby spinach (or salad greens, but I prefer spinach!)
For the Chicken Salad:
In a medium bowl, combine the sour cream, lime juice, salt, pepper, paprika, cumin, and cilantro. Whisk to combine.
Add the chicken and green onion to the sour cream mixture. Stir until the chicken is well coated.
Fold in the black beans, bell pepper, and corn. Cover and chill until serving.
To Prepare the Wraps:
Layer chicken salad, salad greens or baby spinach and avocado slices inside tortillas. Fold up the ends and roll the wrap to seal it. Slice in half. Serve with salsa on the side, if desired.
Eat and Enjoy! 🙂