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Costco Chicken Salad Wrap Recipe
Ash Tyrrell

Costco Chicken Salad Wrap Recipe

I stumbled onto this wrap completely by accident one night when I had a rotisserie chicken sitting in my fridge and zero motivation to actually cook dinner. I grabbed a Caesar salad kit off the same Costco run and just started mixing things together, and honestly, it turned into one of my most-made dinners ever since.
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Total Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 breast from a Costco rotisserie chicken shredded (about 10 ounces) — rotisserie chicken saves you the step of cooking anything from scratch
  • ½ of a Kirkland Signature Caesar Salad kit lettuce, cheese, croutons, and dressing — grab this from the refrigerated case near the rotisserie chickens
  • 1 package croutons from the Caesar kit — add these right before eating so they stay crunchy instead of going soggy
  • 1 pouch Caesar dressing from the kit — don't dump the whole thing in at once add it gradually so the salad doesn't turn soupy
  • 1 lemon wedge from the kit, if included — a quick squeeze of fresh juice brightens up the whole mixture
  • 9 Stonefire mini naan or 4 to 5 burrito-size tortillas — mini naan holds up well and doesn't tear as easily as thin tortillas

Method
 

  1. Pull the breast meat off your Costco rotisserie chicken and shred it into bite-size pieces using two forks or your hands. You'll want around 1 ½ cups of shredded meat, which usually comes from just one breast.
  2. Place the shredded chicken into a large bowl, then add about 6 cups of the lettuce and cheese mixture from your Caesar kit, which is roughly half the bag. Toss everything together so the chicken gets distributed evenly through the greens.
  3. Drizzle in the Caesar dressing pouch along with the croutons from the kit. Squeeze the juice from the lemon wedge over the top for a little extra brightness, then toss everything until it's well coated.
  4. Scoop a heaping ½ cup of the chicken Caesar mixture into the center of a mini naan or tortilla. Fold it over like a taco, tucking the filling in so it doesn't spill out the sides.
  5. These wraps taste best eaten immediately while the lettuce is still crisp and the croutons still have their crunch. Serve them right after assembling for the best texture.

Notes

  • I always shred my chicken while it's still slightly warm, since it pulls apart so much easier than cold chicken straight from the fridge.
  • I hold back a little dressing at first and add more gradually, because it's easy to end up with a soggy mixture if I pour the whole pouch in right away.
  • I squeeze the lemon in last, right before serving, so the acidity stays bright instead of getting lost.
  • I keep my naan slightly warm by wrapping it in a damp paper towel and microwaving it for 10 seconds, which makes folding so much easier.
  • I double the recipe whenever I'm having people over, since the extra ingredients barely cost anything more and it stretches really well.