Jalapeno Popper Shredded Chicken Wraps

These jalapeño popper Shredded Chicken Wraps are an easy recipe to prep beforehand and enjoy as a quick lunch. The filling is made in the crockpot with shredded chicken, spicy flavors, and lighter ingredients, making a healthy and wholesome easy meal. Customize the wraps for individual tastes so everyone can have what they love.

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Three stacked jalapeno popper shredded chicken wraps with the inside showing.

Made with shredded chicken, crispy bacon, cheese and some spice, these delicious wraps are like eating stuffed jalapeno poppers but wrapped in tortillas and loaded with protein. They are rich and creamy but made with low-fat cottage cheese and low-fat cream cheese, making it lighter and healthier than the average cheesy filling.

These wraps make the perfect quick lunch or easy dinner during busy summer months. They’re made with simple ingredients using my jalapeño popper dip for the creamy and fabulous filling.

My favorite part of these easy wraps is the filling of course and it’s versatility. You can make the dip ahead of time, serve at your next party and then take home all the leftovers for wraps all week long. Or just make the dip and dip into it all week with veggies, chips and of course, wraps.

Once you’ve gobbled these up and need more easy recipes, try Big Mac Wraps, Peanut Chicken Wraps or Cottage Cheese Egg Salad.

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Why you’ll love this recipe

Less than 300 calories per wrap.
The filling is a delicious jalapeño popper dip you can use on anything.

Ingredients and Substitutions:

These are the main ingredients and substitutions for this jalapeño popper shredded chicken wrap. See the recipe card below for the full ingredients list and instructions.

Jalapeno popper dip, wraps, red onion, jalapeno, lettuce, tomato and red onion for wraps.

Jalapeno Popper Dip: this dip is full of shredded chicken, cottage cheese, cream cheese and cheese blends.
Wraps: use your favorite burrito-sized wraps. For the same macros, I am using Tumaro wraps but I also love these with flour tortillas.
Veggies: top with your favorite wrap veggies like shredded lettuce, tomato, onion and jalapenos.

Variations

Add green chilis before cooking in the crockpot for extra flavor.
Add in a few tablespoons of homemade ranch seasoning for a little ranch dressing flavor.
Add hot sauce for added heat.
Serve in romaine lettuce leaves for a low-carb version.

Dietary Modifications

This recipe is gluten-free, as is.
I don’t recommend trying to make dairy-free, as this recipe is heavy on dairy.

How to make chicken jalapeño popper dip (a visual step-by-step guide):

Step 1: make a batch of jalapeno popper dip

Make a batch of jalapeno popper dip.

Step 2: assemble wraps

Dip on a tortilla with toppings spread around.

To make the wraps, add ½ cup (134g) of the filling onto a warmed wrap (image 1).

Lettuce, tomato, jalapenos and red onion added to the tortilla.

Top with lettuce, tomato, onion or any preferred vegetables (image 2). Fold half over the filling, fold in the sides and continue to fold up into a burrito. Enjoy as is. For a crispy tortilla, sear on a hot grill pan until golden brown.

Expert Tip

Use leftover chicken or use rotisserie chicken to make this recipe even quicker to prep.

Recipe FAQs

How do to store your leftover creamy dip?

This dip is best eaten right away but you can store leftovers in an airtight container in the fridge for up to 3 days.

Can I half this recipe if I don’t need 14 servings?

I designed this recipe with the idea you’d use the extra spread on other stuff. If you’re not into that idea, simply half the recipe to make just enough for a few wraps.

Check out some of our other easy meals!

If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!