I usually post Fun Friday Links on Fridays but decided to post this chicken salad recipe today because tomorrow is Cinco de Mayo! Any excuse to make and eat Mexican food 🙂
This chicken salad is not hard to make especially if you use a rotisserie chicken! Just shred the chicken, chop the veggies and blend the sauce and you are ready to eat! The La Costena Chipotle Peppers and chili powder really make this so good! I added a link to the exact chipotle peppers that I use.
Happy Cinco de Mayo! Enjoy the weekend 🙂
Tex-Mex Chicken Salad Wraps
A spicy blended dressing mixed with chicken, black beans, and peppers make this chicken salad extra special and fun for Cinco de Mayo!
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Servings: 8
Ingredients
- 3 cups chopped, cooked chicken
- 2 cups black beans, cooked and drained
- 1/2 cup cilantro, minced
- 1 jalapeno pepper, chopped
- 1 red pepper, chopped I usually only use 1/2 of the pepper
- 1/2 cup celery, chopped
- 1 cup Monterey Jack cheese, shredded
- 1/4 tsp pepper
- 1/2 tsp salt
- flour tortillas
- lettuce
- sliced tomatoes
Instructions
- In a large bowl mix all ingredients together. Set aside and make the dressing.
- DRESSING:1 avocado2 TBSP mayo1 TBSP sour cream1 lime juiced & zested1 Tsp honey1-2 Tsp jarred Chipotle peppers1 Tsp chili powdersalt & pepper to taste
- Put all dressing ingredients in a blender and blend until smooth. Taste and adjust seasonings. Mix into chicken mixture.
- Cover and refrigerate until ready to eat. To serve, layer tortillas with lettuce, tomato, and chicken salad. Fold ends and roll to hold all ingredients inside.
Notes
***I didn't use the avocado in the dressing for this recipe post(I was out and the grocery store near us didn't have any that looked good) 🙁 So, it can be made either way but I just increase the sour cream and mayo by a tablespoon or two to make up for the absence of the avocado.
*** A rotisserie chicken works really well for this recipe!
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