5 from 1 vote

This chicken salad wrap might just be my new favorite summer food. It’s light and (mostly) healthy, but it’s super-flavorful at the same time. The chipotles give the perfect amount of smoky spiciness and the pieces of fruit are the perfect complement.

I like chicken salad with the chicken in tiny pieces, so I run the chicken through my food processor to break up the big chunks. I am constantly adding chips to pretty much any sandwich I eat; I thought Fritos would give the perfect crunch to this wrap, and they do. They are optional, of course, but you should definitely try it with them. I love the crunch they provide.

📋 Recipe

Chipotle Chicken Salad Wrap

This chicken salad wrap might just be my new favorite summer food. It’s light and (mostly) healthy, but it’s super-flavorful at the same time.

5 from 1 vote

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Course: Brunch, Lunch

Cuisine: American

Prep Time: 20

Total Time: 20

Servings: servings

Calories: 774kcal

Author: Ben Rayl

Ingredients

1 2 lb rotisserie cooked chicken - room temperature
1 medium white onion - chopped
½ cup celery - finely chopped
1 cup red grapes - seedless chopped
¾ cup pineapple - drained well
2 chipotles - in adobo
2 teaspoon adobo sauce
⅓ cup greek yoghurt
⅓ cup mayonnaise
¼ cup lime juice - fresh squeezed
½ cup cilantro - chopped
to taste salt and pepper
4 wraps
2 cups baby spinach
2 cups fritos

Instructions

Remove the meat from the chicken and either shred finely with two forks or chop in a food processor, then put in a large bowl. Add the onion, celery, grapes and pineapple and toss to combine.
Pour this over the chicken mixture and toss well to combine.
Lay out 4 - 6 of the wraps, spread evenly with baby spinach, then scoop equal parts of the chicken mixture over the top.
Sprinkle with the corn chips, wrap up tightly, and serve.