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

Veggie Chicken Wraps Recipe

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I got the idea for these wraps from a wrap I tried at a cafe. During warmer months, I make them for picnic in the park. I also like to prepare a large batch, cut them into slices and serve on a platter. They disappear every time!—Jolene Britten, Gig Harbor, Washington
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 1 carton (8 ounces) spreadable garden vegetable cream cheese
  • 4 flour tortillas (8 inches)
  • 2 cups shredded romaine
  • 2 small tomatoes, thinly sliced
  • 8 slices provolone cheese
  • 1 small red onion, thinly sliced
  • 2 cups diced cooked chicken


  1. Spread cream cheese evenly over each tortilla. Layer with romaine, tomatoes, cheese, onion and chicken. Roll up tightly. Cut wraps in half to serve. Yield: 4 servings.
Originally published as Veggie Chicken Wraps in Taste of Home October/November 2004, p20

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Reviewed May. 20, 2013

"It was amazing. I don't know what about it just hit the spot, but everything together tasted so good!"

Reviewed Oct. 19, 2011

"These make a delicious lunch. I have used deli meat instead of the chicken as well. I also like the onion and chives cream cheese. I make them gluten-free by using brown rice tortillas or other GF tortillas."

Reviewed May. 21, 2011

"These are are yummy and very quick and easy to make. I usually make them with a pasta salad. Sometimes I use the onion and chive cream cheese and it's just as good."

Reviewed Jan. 4, 2011

"This has become a stand-by recipe for me. I have tried different kinds of deli meat - ham, turkey and it all tastes good. I really like this combination. Today I tried it with canned salmon and fresh spinach - pretty good for a little healthier version. Good for on the go, too. One of my favorites!"

Reviewed Apr. 28, 2010

"Very good. I used sliced deli turkey instead of diced cooked chicken."

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