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Tex-Mex Chicken Wraps

Casey Rooney
These Tex-Mex chicken wraps have become a staple in our house! Chicken, black beans, corn and avocado--all perfectly seasoned and wrapped in a warm tortilla...amazinggggg! This recipe uses rotisserie chicken, too making a quick and easy weeknight meal!
5 from 5 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Dinner, lunch

Ingredients
  

  • 4-6 large tortillas
  • 2-3 cups shredded rotisserie chicken
  • 1 8.75 oz can sweet corn the large can is fine too!
  • 1 can black beans, drained and rinsed
  • 1/2 cup red onion, finely diced
  • 1/4 cup cilantro, chopped
  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 1/4 teaspoon garlic salt
  • 1/2 teaspoon chili powder
  • 1 large avocado, diced or mashed
  • juice of one lemon or lime
  • salt & pepper to taste

Instructions
 

  • Combine all ingredients (except the tortillas!) in a large bowl and stir well to combine.
  • Wrap in tortillas and serve right away or chill in the fridge for a hour or overnight.

Notes

Add lettuce/spinach or tomato in with the wrap, too if you like!
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