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Taco Chicken Wraps

 Taco Chicken Wraps
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • Bake, uncovered, at 350° for 10-15 minutes or until heated
  • through. Serve with taco sauce and sour cream if desired. Yield: 6
  • servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.