Italian Grinder Chicken Salad Wraps

Dinner

Italian Grinder Chicken Salad Wraps

Shredded rotisserie chicken, deli meats, provolone and pickled peppers fill wraps with a tangy mayonnaise dressing.

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Yield
4 servings
Cuisine
Italian-American

Serving ideas

Serve chilled or immediately after assembling.

Ingredients

See the ingredient checklist
  • 2 cooked rotisserie chicken breasts, shredded, about 3 cups
  • 1 cup chopped iceberg lettuce
  • 1/2 cup chopped Black Forest ham
  • 1/2 cup thinly sliced pepperoni
  • 1/2 cup chopped provolone
  • 1/2 cup thinly sliced soppressata
  • 1/3 cup chopped banana peppers or pepperoncini
  • 1/3 cup chopped red onion
  • 1/2 cup mayonnaise
  • 2 tbsp red wine vinegar
  • 2 tsp Italian seasoning
  • 4 flour tortillas, 10-inch

Before you cook

Drain the pickled peppers before chopping so the wraps stay easy to handle.

How to make Italian Grinder Chicken Salad Wraps

  1. Combine the chicken, lettuce, ham, pepperoni, provolone, soppressata, pickled peppers and onion.

  2. Stir the mayonnaise, vinegar and Italian seasoning together. Toss the dressing with the chicken mixture.

  3. Spoon the filling into the middle of the tortillas. Fold in both sides and roll tightly, then cut in half.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Italian Grinder Chicken Salad Wraps

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Shredded rotisserie chicken, deli meats, provolone and pickled peppers fill wraps with a tangy mayonnaise dressing.
Print Recipe
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian American
Ingredients Instructions Notes

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Ingredients
  

  •  
    2 cooked rotisserie chicken breasts shredded, about 3 cups
  •  
    1 cup chopped iceberg lettuce
  •  
    ½ cup chopped Black Forest ham
  •  
    ½ cup thinly sliced pepperoni
  •  
    ½ cup chopped provolone
  •  
    ½ cup thinly sliced soppressata
  •  
    ⅓ cup chopped banana peppers or pepperoncini
  •  
    ⅓ cup chopped red onion
  • ½ cup mayonnaise
  • 2 tbsp red wine vinegar
  • 2 tsp Italian seasoning
  • 4 flour tortillas 10-inch

Instructions
 

  1. Combine the chicken, lettuce, ham, pepperoni, provolone, soppressata, pickled peppers and onion.
  2. Stir the mayonnaise, vinegar and Italian seasoning together. Toss the dressing with the chicken mixture.
  3. Spoon the filling into the middle of the tortillas. Fold in both sides and roll tightly, then cut in half.

Notes

Drain the pickled peppers before chopping so the wraps stay easy to handle.
Adapted from Francesca Zani, Delish.

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