Chicken Taco Salad Wrap

Name: Chicken Taco Salad Wrap with Chipotle Ranch
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 lbs ground chicken; 2 tbsp olive oil; 1 tbsp salt; 2 tbsp cumin; 2 tbsp paprika; 2 tbsp garlic powder; 2 tbsp onion powder; 1 head iceberg lettuce, shredded; 1 cup shredded Mexican cheese blend; 1 cup cherry tomatoes, halved; 1 cup tortilla chips, crushed; 1/2 cup spicy chipotle ranch dressing; 8 large flour tortillas

A Chicken Taco Salad Wrap combines seasoned ground chicken with fresh lettuce, cheese, and tomatoes in a warm tortilla, finished with creamy chipotle ranch dressing. It's a quick, handheld meal that delivers taco flavor without the assembly of traditional tacos.

🌍American 🏷️Chicken wrap 🏷️Taco salad 🏷️Burrito 🏷️Chicken Taco

🏷️

🏷️Mexican-inspired

-0:00

oldscoolkevmoonTikTok

Total

25 min

Servings

8

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by oldscoolkevmo

-0:00

oldscoolkevmoonTikTok

Ingredients

2 lbs ground chicken
2 tbsp olive oil
1 tbsp salt
2 tbsp cumin
2 tbsp paprika
2 tbsp garlic powder
2 tbsp onion powder
1 head iceberg lettuce, shredded
1 cup shredded Mexican cheese blend
1 cup cherry tomatoes, halved
1 cup tortilla chips, crushed
1/2 cup spicy chipotle ranch dressing
8 large flour tortillas

13 Ingredients

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Instructions

1
In a large bowl, combine the ground chicken, olive oil, salt, cumin, paprika, garlic powder, and onion powder. Mix thoroughly with your hands until the chicken is evenly seasoned.
2
Heat a large pan or skillet over medium-high heat. Add the seasoned chicken and cook, breaking it apart with a spatula, until it's fully cooked through and browned.
3
In a separate large mixing bowl, combine the shredded lettuce, some of the cooked chicken, shredded cheese, halved cherry tomatoes, and crushed tortilla chips.
4
Pour the spicy chipotle ranch dressing over the salad ingredients and toss everything together until well combined.
5
Warm a large flour tortilla on a griddle or in a dry pan for a few seconds on each side to make it soft and pliable.
6
Lay the warm tortilla on a cutting board and spoon a generous amount of the chicken taco salad mixture into the center.
7
To fold the wrap, pull the back edge over the filling, fold in the two sides, and then roll it forward into a tight burrito.
8
Place the wrap seam-side down on the hot griddle for about a minute to toast and seal the edge.
9
Remove the wrap from the griddle, slice it in half diagonally, and serve immediately.

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Tips & Notes

Pro tips

Toast the spice blend (cumin, paprika, garlic powder, onion powder) in the pan for 30 seconds before adding chicken to deepen the flavor.
Don't overstuff the tortilla — use about 3-4 oz seasoned chicken per wrap so it stays intact and easy to eat.
Warm tortillas just before assembly; a cold or room-temperature tortilla will tear when rolled.
Shred lettuce by hand or roughly chop rather than finely mincing it to maintain texture and prevent sogginess from the dressing.

Substitutions

Ground turkey → ground chicken (leaner, same spice ratio)
Iceberg lettuce → romaine or butter lettuce (more structure and flavor)
Mexican cheese blend → cotija cheese or shredded cheddar (adjust salt accordingly)
Cherry tomatoes → diced roma tomatoes or pico de gallo (fresher note)