Sassy Salsa Chicken Wrap
These Sassy Salsa Chicken Wraps are fresh, crunchy, and full of flavor—turning simple chicken and cabbage into an easy, vibrant weekday meal.
Recipe and image compliments of Brit from Whisked Away Kitchen
Sassy Salsa Chicken Wrap
Ingredients
Oven-Roasted Chicken
- 3/4-1 lb boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
Chicken Wraps
- 1 1/2 cups green cabbage shredded
- 1 1/2 cups red cabbage shredded
- 3-5 tablespoons Hiland Sassy Salsa Dip plus extra for spreading
- 2 extra-large flour tortillas burrito size
- 1 large ripe avocado cut into thick wedges
- 1 cup shredded Monterey Jack or cheddar cheese
Instructions
- Make the chicken. Preheat oven to 425°F. Pat thighs dry. Toss with olive oil, salt, and spices. Roast on a sheet pan for 18–22 minutes, or until they reach at least 175°F. Let the chicken rest for 10 minutes, then cut into bite-sized pieces.
- Make the slaw. In a large bowl, toss the red and green cabbage with the Hiland Sassy Salsa Dip. Mix until the cabbage is evenly coated. Let it sit for 5 minutes.
- Prep the tortillas. Place the tortillas between two damp paper towels on a microwave-safe plate. Microwave on high for about 30 seconds. This makes the tortillas pliable and stretchy so you can easily fold your wraps.
- Assemble your wraps. Spread a thin layer of Hiland Sassy Salsa Dip across the center of the warm tortilla. Top with a generous amount of cabbage slaw. Layer the chicken and avocado wedges on top of the slaw. Sprinkle with plenty of shredded cheese. Fold in the sides and roll tightly.
- Optional: Place your finished wrap seam-side down in a hot, dry cast iron skillet for 1 minute until golden and crisp. Flip and cook for 1 minute more. This seals the wrap and adds a nice crunch.
Sassy Salsa Dip adds bold flavor as both a spread and creamy slaw base
With crisp cabbage, tender chicken, and a zesty kick, these wraps come together quickly and make a satisfying, no-fuss meal any day of the week.
Why We Love This Recipe
- Flavor Shortcut: Using Sassy Salsa Dip means we’re infusing instant creamy, spicy depth into the slaw and the wrap itself. It’s an easy flavor shortcut that you can use for anything from sandwich spreads to salad dressings!
- Juicy Chicken: Skipping the chicken breast in favor of boneless, skinless thighs makes for juicier chicken. They are incredibly forgiving (meaning they won’t dry out if you overcook them a bit) and pack way more savory flavor.
- Perfect Balance: With smoky chicken, zesty slaw, creamy avocado, and melty cheese, this wrap hits every texture and taste note you could possibly want.
Ingredient Notes
Hiland Sassy Salsa Dip: Its creamy texture makes it perfect for both binding the slaw and spreading directly onto the tortilla. It also adds a nice kick to the wraps!
Chicken Thighs: My go-to for foolproof, juicy chicken. Because they have a slightly higher fat content than breasts, they stand up to high-heat roasting and don’t require precision to cook perfectly.
Red and Green Cabbage: Cabbage provides a robust crunch that holds up against the hot chicken and creamy dip. While you can use a pre-made bag of coleslaw, I like to shred whole cabbage myself so I can make the slices a bit thicker.
The Cheese: Monterey Jack and Cheddar are my top picks, but really you can use whatever you have in the fridge or even a blend of cheeses.
Step by Step Instructions
- Cook the chicken. We’re starting with a hot 425°F oven because high heat gets the outside of the chicken flavorful and helps lock in juices. Roast until a thermometer reads at least 175°F. (While 165°F is technically done, thighs are actually much better and tender when cooked to 175°F-185°F). Let it rest for 10 minutes so all those juices redistribute through the meat.
- Dress and rest the slaw. In a big bowl, toss both colors of shredded cabbage with the Sassy Salsa Dip. Don’t skimp on the dressing here! We want that cabbage fully coated. Let it sit for about 5 minutes to slightly soften the cabbage, making it more pliable and easier to stuff into the wrap.
- Make the tortillas manageable. Large tortillas, straight from the package, are often stiff and prone to cracking when you try to roll them, especially with multiple fillings. By placing them between damp paper towels and microwaving for 30 seconds, we’re essentially steaming them. This makes them stretchy and pliable, allowing you to wrap them with ease.
- Assemble. Start with your warm tortilla and spread a thin, even layer of the Sassy Salsa Dip across the center. Next, top generously with the cabbage slaw, followed by the chicken. Add a layer of avocado wedges and top with plenty of shredded cheese. Fold in the sides and roll tightly!
- Finish in a skillet (optional). Grab your favorite non-stick or cast iron skillet. Place the wrap seam-side down in the hot, dry pan for 1 minute. This simple step seals the wrap so your fillings stay put, melts the cheese slightly, and adds a satisfying crunch.
Expert Tips and Tricks
- Check the internal temperature of the chicken. Make sure to use a meat thermometer. Thighs are best when they hit 175°F-185°F. They become tender and succulent, rather than just cooked through.
- Rest the chicken. When the chicken comes out of the oven, leave it alone for 10 minutes. If you cut it immediately, all those delicious juices will run out onto your cutting board.
- Let the slaw sit for 5 minutes. Giving the cabbage just 5 minutes to sit in the dressing allows it to soften slightly without completely losing its crunch.
Storage Instructions
The chicken and slaw will make that perfectly warmed tortilla soggy pretty quickly. For the ultimate wrap experience, you really want to assemble and enjoy these fresh! You can store leftover cooked chicken and slaw separately in airtight containers for 2-3 days and assemble just before you’re ready to eat.
Easy, flavorful, and packed with crunch—these wraps are a weeknight win!
Serving Ideas
The best part about a wrap is how easily you can customize it depending on what you have in your fridge:
- Spice it up. If you like things spicy, add a few pickled jalapeños or a drizzle of your favorite hot sauce.
- Make the slaw your own. Add some fresh cilantro and a squeeze of lime juice for a brighter finish.
- Add extra veggies. Toss in a handful of sprouts or some very thinly sliced radishes for a fresh crunch that pairs perfectly with the avocado.
For more delicious recipes, visit Hiland Dairy’s recipe page.
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