Taco Chicken Wraps Recipe
Taco Chicken Wraps Recipe photo by Taste of Home

Taco Chicken Wraps Recipe

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The flavorful filling in these wraps has a definite kick, but you can adjust the chilies and peppers to suit your taste. I like to serve them alongside Spanish rice. —Melissa Green, Louisville, Kentucky
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 can (10 ounces) diced tomatoes and green chilies, drained
  • 1 can (9-3/4 ounces) chunk white chicken, drained
  • 1 cup (4 ounces) shredded cheddar-Monterey Jack cheese
  • 2 tablespoons diced jalapeno pepper
  • 2 teaspoons taco seasoning
  • 6 flour tortillas (6 inches), warmed
  • Taco sauce and sour cream, optional

Nutritional Facts

1 wrap equals 211 calories, 9 g fat (4 g saturated fat), 38 mg cholesterol, 818 mg sodium, 17 g carbohydrate, 1 g fiber, 16 g protein.


  1. In a small bowl, combine the tomatoes, chicken, cheese, jalapeno and taco seasoning. Place about 1/3 cupful down the center of each tortilla. Roll up and place seam side down in a greased 11-in. x 7-in. baking dish.
  2. Bake, uncovered, at 350° for 10-15 minutes or until heated through. Serve with taco sauce and sour cream if desired. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Taco Chicken Wraps in Taste of Home

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Nov. 3, 2011

"Made this with left over steak too - yum"

Reviewed Apr. 18, 2011

"This was so fast and so easy to make and it was so delicious. This is definately a keeper. I put the cheddar jack cheese inside like the recipe says and then i put some more on top and baked them and they were absolutely delicious."

Reviewed Nov. 14, 2010

"Heated in a pan rather than in the oven, but it was still delish! Added a little sour cream to create more of a sauce."

Reviewed May. 30, 2009

"I dressed this recipe up a bit more by spreading mild enchilada sauce on top of the rolled tortillas and then put shredded cheddar on top then baked. Delicious!!"

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