Chicken Salad on a Tortilla Recipe
Chicken Salad on a Tortilla Recipe photo by Taste of Home
Next Recipe

Chicken Salad on a Tortilla Recipe

Be the first to add a review
Publisher Photo
I started to fix fajitas for our supper one evening and ended up turning it into a salad instead. My husband was impressed with the concoction. Whenever I serve it for a quick lunch to unexpected company, they often request the recipe. -Shirley Banks, Westfield, Iowa
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 1/2 pound boneless skinless chicken breasts, cut into thin strips
  • 2 flour tortillas (8 inches), warmed
  • 1/4 cup mayonnaise
  • 2 cups torn lettuce
  • 1 large tomato, cut into wedges
  • 4 to 6 thin slices red onion
  • 1 medium carrot, grated
  • 1/2 cup shredded cheddar cheese
  • Salsa, optional

Nutritional Facts

1 each: 595 calories, 36g fat (10g saturated fat), 103mg cholesterol, 640mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 34g protein.


  1. In a skillet coated with cooking spray, cook chicken until no longer pink. To assemble, place tortillas on serving plates. Spread with mayonnaise. Top with lettuce, chicken, tomato, onion, carrot and cheese. Serve with salsa if desired. Yield: 2 servings.
Originally published as Chicken Salad on a Tortilla in Reminisce July/August 2001, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Chicken Salad on a Tortilla

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image