Description
These Ridiculously Good Chopped Salad Wraps are a delicious and crispy twist on traditional wraps, featuring a savory baked cheddar cheese crunch, Mexican-inspired street corn salad, black beans, and tender chicken, all tossed in a zesty lime dressing and wrapped in warm tortillas. Perfect for a quick, flavorful lunch or dinner that combines fresh, bold flavors with satisfying textures.
Ingredients
Cheese Crunch
- 2 cups sharp cheddar cheese, grated
Salad Filling
- 1 Mexican street corn chopped salad kit
- 1 cup black beans
- 2 cups chopped cooked chicken
- 1 lime, juice of
- Everything but the elote seasoning (to taste)
- Fresh herbs like cilantro or green onions (optional)
Wrap Ingredients
- 4 burrito-sized tortillas
- Olive oil, for crisping
Instructions
- Prepare Cheese Crunch: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Spread grated cheddar cheese in an even layer on the sheet and bake for 15-16 minutes until the cheese turns golden and crispy. Let it cool slightly, then break into large, crispy chunks.
- Mix Salad Filling: In a large bowl, combine the Mexican street corn salad kit, black beans, and chopped cooked chicken. Add about half of the dressing packet from the salad kit, squeeze the juice of an entire lime over, and season generously with everything but the elote seasoning or your favorite all-purpose seasoning. Add fresh herbs like cilantro or green onions if using. Toss thoroughly until all ingredients are well coated with the dressing.
- Warm Tortillas: Heat each tortilla for 15-20 seconds to make them pliable and easier to roll without breaking.
- Assemble Wraps: Spread a spoonful of dressing on each tortilla, then add about 2 cups of the salad filling and 5-6 pieces of the crispy cheddar cheese chunks. Roll the wrap starting by folding one side over the filling, scrunching the toppings together. Fold in the ends in small folds (2-3 times) to secure the fillings, then continue rolling tightly to close the wrap completely.
- Toast the Wraps: Heat a small amount of olive oil in a nonstick or ceramic skillet over medium heat. Place the wraps seam side down on the skillet and toast for about 2 minutes until the seam seals and the wrap is golden brown. Toast each side for an additional 1-2 minutes until evenly crisp and warm.
- Serve: Slice the wraps in half if desired, serve with extra dressing on the side, and enjoy the perfect combination of crunchy salad and melty cheese wrapped in a warm tortilla.
Notes
- Use any chopped salad kit variation for a different flavor profile.
- Substitute cooked chicken with grilled tofu or beans for a vegetarian version.
- Adjust the amount of cheese crunch to your liking; it adds a delightful texture contrast.
- Be sure to warm tortillas slightly to prevent cracking while rolling.
- Serve immediately after toasting for the best crispy texture.