Use up leftover chicken in these easy shredded chicken wraps. They are filled with fresh vegetables, feta, avocado, and a creamy sour cream sauce, and they're ready in just about 20 minutes.
These shredded chicken wraps are an easy way to turn leftover chicken into a new, delicious meal. The soft flour tortillas are filled with juicy chicken, crisp vegetables, avocado, feta, and a simple sour cream sauce for a lunch or dinner that's ready in minutes. And definitely something my teenage kids adore.
Looking for more tortilla recipes? Try these Quick Mexican Chicken Wraps, Lamb Wraps, or Cucumber Cream Cheese Wraps.
Prep Time: 20 minutes | Cook Time: 0 minutes | Ingredients: 12 + salt & pepper | Servings: 4 | Difficulty: Easy
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Recipe ingredients
Chicken: Leftover roast chicken, rotisserie chicken, or cooked chicken breast all work well. The chicken should already be cooked and shredded before you start.
Tortillas: Use large flour tortillas, about 10 inches (25 cm) across. Warm them for a few seconds to make them softer and easier to roll without tearing. Try these delicious Refried Bean Quesadillas next.
Sour cream: Greek yogurt also works, and it's lighter.
Feta: Use feta packed in brine. It has a creamier texture and much more flavor than pre-crumbled feta.
Avocado and lemon juice: Add the lemon juice right after cutting the avocado to slow browning and keep it fresh.
See the recipe card for full information on ingredients and quantities.
How to make shredded chicken wraps?
Preparations: Mix all the sauce ingredients in a bowl and set aside. Slice all the vegetables and shred the chicken. Just before you start, warm the tortilla briefly in a large skillet, just a few seconds per side.
Step #1: Spread ¼ of the sour cream sauce on each warmed tortilla, leaving a small border around the edges.
Step #2: Top each tortilla with 2-3 torn lettuce leaves, one-quarter of the shredded chicken,
Step #3: Add onion and bell pepper slices,
Step #4: Add avocado tossed with lemon juice.
Step #5: Add crumbled feta.
Step #6: Fold in the sides, then roll the tortilla up tightly from the bottom. Wrap each one halfway in aluminum foil to help hold it together, if desired. Cut each wrap in half.
Tips
Pat the lettuce dry after washing so the wraps don't become watery.
Warm the tortillas briefly before filling them to prevent cracking.
Assembling: Don't overfill the wraps, or they'll be difficult to roll. Leave a small border around the edges when adding the filling. Assemble just before serving for the freshest texture.
If you enjoy quick tortilla-based lunches, check out these Pinwheel Sandwiches.
Storage
Store assembled wraps tightly wrapped in foil or plastic wrap in the refrigerator for up to 24 hours. They're best eaten the same day because the vegetables and avocado soften over time.
If you want to keep them longer, store the filling and tortillas separately and assemble just before serving.
Freezing isn't recommended. The lettuce, avocado, sour cream, and fresh vegetables become watery after thawing. If you'd like to freeze part of the recipe, freeze only the cooked shredded chicken and prepare the fresh fillings when serving.
Make ahead
The sour cream sauce can be prepared up to 3 days ahead.
Slice the vegetables a day in advance and keep them refrigerated in separate containers.
Cook or shred the chicken ahead of time, then assemble the wraps shortly before serving for the best texture.
More recipes with shredded chicken
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📖 Recipe
Shredded Chicken Wraps
Equipment
- Small bowl
- Large skillet or frying pan
- Aluminum foil
Ingredients
For the wraps:
- 4 large flour tortillas 10-inch/25 cm
- 7 oz leftover shredded chicken Note 1
- 8-12 lettuce leaves depending on size, roughly torn
- 1 red onion halved and thinly sliced
- 1 red or yellow bell pepper thinly sliced
- 1 large avocado or 2 small avocados, chopped
- 2-3 teaspoons lemon juice
- 3.5 oz feta crumble, Note 2
Sour cream:
- 1 cup sour cream
- 1 tablespoon lemon juice
- ¼ teaspoon sweet paprika
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¼ teaspoon fine sea salt or more to taste
- ¼ teaspoon ground black pepper
Instructions
Sour cream:
- Mix the sour cream, lemon juice, paprika, oregano, red pepper flakes, salt, and pepper in a small bowl. Taste and add more salt or lemon juice if needed. Set aside.1 cup sour cream + 1 tablespoon lemon juice + ¼ teaspoon sweet paprika + ½ teaspoon dried oregano + ¼ teaspoon red pepper flakes + ¼ teaspoon fine sea salt + ¼ teaspoon ground black pepper
Assemble the wraps:
- Warm the tortillas in a large dry skillet over medium heat for about 15-20 seconds per side, just until soft and pliable.4 large flour tortillas
- Spread one-quarter of the sour cream mixture over each tortilla, leaving a small border around the edges.
- Top each tortilla with 2-3 lettuce leaves, one-quarter of the shredded chicken, onion and bell pepper slices, avocado cubes tossed with lemon juice, and crumbled feta.8-12 lettuce leaves + 7 oz leftover shredded chicken + 1 red onion + 1 red or yellow bell pepper + 1 large avocado + 2-3 teaspoons lemon juice + 3.5 oz feta
- Fold in the sides, then roll the tortilla up tightly from the bottom. Wrap each one halfway in aluminum foil to help hold it together, if desired.
- Cut each wrap in half and serve immediately, or refrigerate for a few hours until ready to eat.
Notes
- Chicken: Use leftover roast chicken, rotisserie chicken, or any cooked shredded chicken. You can also cook one large chicken breast, let it cool slightly, and shred it with two forks.
- Feta: Feta packed in brine has the best flavor and texture. If possible, avoid pre-crumbled feta, which tends to be drier and less creamy.
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