Spicey Southwestern Chicken Salad Wrap

Spicey Southwestern Chicken Salad Wraps

It was brought to my attention by a coworker, umm…let’s call her Carly, a few days ago that I did not have a  post for ‘regular’ chicken salad. Sorry about that. My bad.

I honestly believe that there are two salad recipes in the U.S. over which people become fiercely territorial: (1) potato salad and, (2) chicken salad. Even among immediate family members there can be disagreements over ingredients. For instance, my mom is on team sweet pickle and hard boiled eggs in her potato salad. I am on team dill pickle (including the dill pickle juice) and no hard boiled eggs.

Mom also likes sweet pickles in her chicken salad. I tend to either go with no pickles or will use dill pickles. I’m not sure which way my sisters lean; it would be interesting to find out. Maybe they don’t like potato salad or chicken salad at all. I dunno.

Since my thoughts have been taken hostage for the past few days by chicken salad and I wake up all sweaty and shaking from intense, frantic dreams about making the perfect chicken salad (yawn, smirk, wink), I decided I’d mosey into the kitchen and knock out a couple of recipes for said chicken salad.

Spicey Southwestern Chicken Salad WrapsThe first recipe is a little number that will “kick-your-can”. It’s all spicey and trendy because heaven only knows that today’s recipes are all about being ‘updated’. It has a decided Southwest-style profile and is great served as a wrap. The heat level is entirely up to personal preference. I used the smaller amounts of chipotle chile powder and jalapeno in the recipe and it singed my mouth. My husband shrugged and said, “What heat?”

Traditional Chicken Salad
The second recipe is for a more traditional chicken salad, a proper chicken salad, a chicken salad that could be served on croissants or perfect little bread cutouts or a traditional sandwich or even a single, gently cupped lettuce leaf. Or, when no one else is around, right out of the bowl with your very own fork.

Don’t worry, if you ever eat anything at my house it will not have been contaminated by me double dipping and speaking of double dipping, I absolutely will not eat anything in which there is even the most remote possibility that someone else has double dipped. However, be warned, I do drink orange juice right from the jug…as in I bypass using a glass and chug-a-lug straight from the juice bottle. I buy the super-sized bottle of pulp-free Simply Orange with calcium and it is mine! Sometimes I have been known to put the jug on the counter and take swigs of OJ while I’m cooking; it clears my head and helps me to focus. Besides, it’s a good diuretic. 🙂

Let’s move on, shall we? Oh and if you wondering where I have stashed the recipe for the traditional chicken salad (Carly) then click here or look at the previously posted recipe.

Spicey Southwestern Chicken Wrap

Recipe by Terri @ that's some good cookin'

Ingredients

  • 2 1/2 cups roasted chicken, diced (I used a rotisserie chicken)
  • 6 green onions, sliced including some of the green tops
  • 3/4 cup sour cream (I used a Mexican sour cream)
  • 1/4-1/2 teaspoon chipotle chile powder, depending on heat preference
  • 1/2-1 whole, small jalapeno pepper, seeded and minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon cumin

Instructions

  1. Mix all ingredients together in a medium bowl.
  2. Cover bowl and refrigerate for at least an hour to allow flavors to meld well.
  3. Serve on tostadas or as tortilla wraps. I used two flavors of wraps, chipotle and salsa verde. These may not be available at your grocery store. Use whatever type of soft flour-style tortilla is available in your area.
http://tsgcookin.com/2012/05/chicken-salad-traditional-and-kick-your/

This post has been linked to the following:

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Comments

    • says

      Oh my gosh, this is so embarrassing. I accidentally hit the delete comment button when I was looking at your comment and now I can’t get the comment back! Yes, if you lived near me you would be more than welcome to have some of this chicken salad. Plus, since I’ve accidentally deleted your comment I’d also make you anything else you wanted. I’m so sorry about this. Surely Blogger ought to have some way to recover accidents like this. I feel terrible.

    • says

      Sweet Terri! Please, do not feel bad! This stuff happens to me all the time. Anyways, I do wish we were neighbors so we could exchange our recipes on paper and do taste testing in person. Now that would be delicious! Till then, I will be visiting your blog – OFTEN! Have a wonderful day! Xoxo

  1. says

    Terri, this Kick you can chicken salad sounds delicious and I can’t wait to try it 🙂 Thanks so much for linking up to Creative Thursday this week. I can’t wait to see what you link up next week. Have a wonderful weekend.

    Michelle

  2. says

    Mmmm, this sounds so good! We’re so glad you linked up to our “Strut Your Stuff Saturday.” Thanks for coming and we hope you’ll be back. -The Sisters

  3. Anonymous says

    Thank you for taking the challange to add your fabuolous chicken salads. I have nothing but glourious things to say about you and your blog! See ya at work!

    -The Nurse Named Carly

  4. says

    I’ve missed your blog. Wouldn’t you know I had these very thoughts today about sweet pickle vs. dill potato salad… And how it can be controversial? Thanks for sharing this recipe!

  5. says

    Kristin, it’s so nice to hear from you. I have missed my blog, too, and I’ve honestly missed cooking. I have felt over-whelmed lately with kitchen remodeling and working and family obligations and a few other interruptions. The blog has pretty much been the only thing that I could, unfortunately, let go of for a little while. Don’t you just love it when life puts so many things in front of you and then says, “Okay, choose” and then follows up quickly with “but choose wisely” and THEN says “oh, and by the way, here is a list of things that are not optional”. grrr. I’ll be back soon…I promise.

    Go DILL!

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