Mexi Chicken Wraps

READY IN: 30mins
Recipe by Bekah

A nice easy recipe, perfect for lunch or a light supper. Also could be used as a appetizer.

Top Review by Ms B.

I made this for a quick and snacky type lunch on a Sunday afternoon. I used the smaller, store-brand homestyle biscuits. This made the wraps the perfect snacky size. If I were to serve this as a meal, I would use the larger Grand version of the biscuits and add a tossed salad side for a complete meal. We topped these with sour cream and my homemade salsa (which is also what I used to mix with the cheese and chicken). Hubby loved them. He loaded tortilla chips with the extra filling as a pre-lunch snack while the wraps were baking. These are even easy enough to throw together when friends drop by for a few drinks. I usually have all of the ingredients on hand, too...which is a great bonus.

Ingredients Nutrition

  • 2 teaspoons vegetable oil
  • 14 cup diced onion
  • 1 cup salsa
  • 1 12 cups shredded cheddar cheese (we also like monteray jack)
  • 1 13 cups shredded cooked chicken
  • 2 (24 ounce) packages refrigerated biscuits


  1. Preheat oven to 350°F Lightly grease baking sheet.
  2. Heat oil in medium skillet.
  3. Add onion; cook 5-10 minutes or until tender.
  4. Add salsa and cheese; cook over low heat until cheese is melted.
  5. Stir in chicken.
  6. Roll each biscuit into 4-inch circle.
  7. Place chicken mixture down center of each biscuit; fold two opposite edges over filling (like a taco shell).
  8. Secure biscuits shut using wooden toothpicks.
  9. Bake for 15 minutes or until biscuits are golden brown.
  10. Great with sour cream, extra salsa or guacamole to dip Enjoy!

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