Chicken Taco Wraps

Is it starting to get cooler where you live? Because it’s not at all here in Arizona! The highs are still in the mid-100s! I keep waiting for the weather to cool, but it just isn’t happening yet. The only thing that’s nice about summer is that it makes Mexican food taste just that much better.

I got the idea for these from Joyful Abode. They were great! I made them very quickly and they’re low-fat, so there’s no going wrong. Dane and Kramer loved them, too! Recipe after the jump.

Chicken Taco Wraps
You can use whatever vegetables you want with this. I had an onion and a yellow bell pepper, so that’s what I used.

Chicken Taco Wraps
Coat your chicken breasts in the taco seasoning and bake for 15 minutes at 375 degrees F, then flip them and put them back in the oven for another 10 minutes.

Chicken Taco Wraps
Slice your bell pepper and onions.

Chicken Taco Wraps
And saute them in a bit of olive oil.

Chicken Taco Wraps
Combine the corn and salsa in a bowl.

Chicken Taco Wraps
Remove your chicken from the oven.

Chicken Taco Wraps
Top with your corn and salsa mixture and put back in the oven for 5-10 minutes.

Chicken Taco Wraps
When your chicken is ready, remove from the baking tray and slice.

Chicken Taco Wraps
Place on a tortilla with sour cream, the corn and salsa mixture, onions, peppers, and cheese (or whatever else you like).

Chicken Taco WrapsChicken Taco Wraps

Chicken Taco Wraps
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 4 chicken breasts
  • 1 package taco seasoning
  • 1 can (or equal amount of fresh) corn, drained
  • 1 cup salsa
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • 1 tablespoon olive oil
  • 4-6 tortillas
  • 1 cup grated Pepperjack cheese (or cheese of your choice)
  • sour cream
  1. Preheat the oven to 375 degrees F. Place the taco seasoning in a small bowl and coat the chicken breasts in it. Bake them for 15 minutes, flip, and bake for another 10 minutes.
  2. In the meantime, combine the corn and the salsa in a medium bowl and set aside.
  3. Slice your onion and pepper and saute in olive oil.
  4. Remove your chicken breasts from the oven and cover with the corn mixture. Bake for another 5-10 minutes.
  5. Slice the chicken breasts and place on a warmed tortilla. Add the corn mixture, sour cream, cheese, the sauteed vegetables, and whatever else you like. Wrap up like a fajita and enjoy!
Adapted From
[url href=""]Joyful Abode[/url


6 Responses

  1. heather says:

    this looks delicious! i love corn on mexican food. it adds such a nice, sweet contrast to the spiciness of other ingredients. the color contrast of the yellow bell peppers is lovely, too!

  2. maggie says:

    This looks great. If only I had a source for good tortillas…

  3. […] The Crepes of Wrath serves up her version of Sommer’s Mexican chicken wrap, and her photos are absolutely delicious. […]

  4. […] Chicken Taco Wraps: These look tasty.  Probably not something I’ll try very soon, but I’d like to test them out at some point. […]

  5. […] Chicken Taco Wraps (from “The Crepes of Wrath”) […]

  6. […] I have been super excited to make these since like last week when I planned out my meals for the week. Yes granted they are just plan old tacos with chicken instead of beef, but I’ve never made chicken tacos before and I was; like stated above, super excited! I got the recipe from one of the blogs that I check out for new and exciting recipes. Crepes of Wrath is one of those blogs that has a variety of different things for you to try, so you can find the recipe here. […]

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