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Chicken & broccoli salad wraps

A cool, crunchy tortilla wrap that's great on hot summer days. Perfect when you have leftover chicken.

Cook 30 min. | Servings 6

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chicken & broccoli salad wraps


6 Azteca® Flour Tortillas

2 cups broccoli florets

2 cups cubed, cooked chicken

1/4 cup slivered almonds

2 tbsp. chopped green onions

1/4 tsp. salt

1/8 tsp. black pepper

3/4 cup mayonnaise

1/2 cup (2 oz.) shredded

Cheddar cheese


  1. Remove tortillas from refrigerator; set aside while preparing filling.
  2. In a small saucepan cook broccoli in 1-inch of boiling water until crisp-tender (2-3 minutes); drain and cool.
  3. In a large bowl combine broccoli and all remaining ingredients except tortillas and cheese; toss lightly.
  4. Cover and refrigerate until chilled. To serve, divide filling among tortillas.
  5. Top with shredded cheese.
  6. Wrap or roll up tortilla, to enclose filling. Serve immediately.

Makes 6 wraps.

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