Nashville Hot Chicken Wraps (Chopped)
These Chopped Nashville Hot Chicken Wraps are packed with crispy, spicy chicken, creamy white American cheese, crunchy pickles, and a bold dill pickle dip all chopped together for the perfect bite every time. Wrapped tightly in a warm tortilla, this flavor-loaded handheld is messy, melty, and downright addictive.
Servings: 2
Ingredients
CHOPPED FILLING
- 2.5 cups shredded lettuce
- 4 Nashville hot chicken tenders cooked
- 6 slices white American cheese
- 4-6 dill pickle spears
- 1/2-3/4 cup Heluva Good! x Grillo’s Dill Pickle Dip
WRAPS
- 2 large flour tortillas
FOR SERVING (OPTIONAL)
- Ridged potato chips
- Extra dill pickle dip
Instructions
- Add the shredded lettuce, cooked Nashville hot chicken tenders, white American cheese, and pickle chips to a large cutting board. Using a sharp knife, chop everything together until you reach a rough, even consistency with small, uniform pieces.
- Spoon the dill pickle dip directly over the chopped mixture and continue chopping and folding the ingredients together. Mix until everything is evenly coated and creamy, adjusting with more dip if needed for your desired texture.
- Warm the flour tortillas in a dry skillet over medium heat for 30–45 seconds per side until soft and pliable. This prevents tearing and makes wrapping easier.
- Divide the chopped Nashville hot chicken mixture evenly between the tortillas, placing the filling in the center while leaving about 1–2 inches around the edges. Keep the filling compact for a tight roll.
- Fold in the sides of each tortilla, then roll tightly from the bottom up to create a secure wrap. Press gently as you roll to hold everything together.
- Slice each wrap in half and serve immediately with ridged potato chips and extra dill pickle dip on the side. Enjoy while warm for the best balance of crispy, creamy, and spicy flavor.