Southwest Chicken Wraps

Why You’ll Love This Recipe

These wraps are bursting with bold Southwestern flavors and come together quickly with simple, wholesome ingredients. They’re super versatile—great hot or cold, and easy to customize with your favorite toppings or sauces. Whether you need a school lunch, a picnic dish, or a filling meal that doesn’t take much time, Southwest Chicken Wraps are a go-to favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken (grilled, shredded, or rotisserie)
• Flour tortillas (large)
• Black beans (drained and rinsed)
• Corn (canned, frozen, or fresh)
• Bell peppers (diced)
• Romaine lettuce or spinach (chopped)
• Shredded cheddar or Mexican blend cheese
• Salsa or pico de gallo
• Sour cream or Greek yogurt
• Taco seasoning or Southwest spice blend
• Lime juice (optional)

Directions

1. In a large bowl, combine the cooked chicken with taco seasoning and a splash of lime juice. Stir in black beans, corn, and diced bell peppers.
2. Warm the tortillas slightly to make them easier to fold.
3. Lay each tortilla flat and layer with a handful of chopped lettuce or spinach, a scoop of the chicken mixture, shredded cheese, salsa, and a drizzle of sour cream or Greek yogurt.
4. Fold in the sides of the tortilla and roll up tightly to form a wrap.
5. Serve immediately, or wrap in foil or parchment paper for later.

Servings and timing

This recipe makes approximately 4 wraps.
Prep time: 10 minutes
Cook time: 5 minutes (if warming chicken)
Total time: 15 minutes

Variations

• Spicy kick: Add jalapeños or use spicy salsa or chipotle mayo.
• Low-carb option: Swap tortillas for lettuce leaves or low-carb wraps.
• Vegetarian version: Skip the chicken and add avocado or extra beans.
• Grilled wraps: Toast the assembled wrap in a skillet or panini press for a crispy finish.
• Add grains: Mix in cooked quinoa or brown rice for extra filling power.

Storage/Reheating

Wraps can be stored in the refrigerator, tightly wrapped, for up to 2 days. If making ahead, keep sauces separate to prevent sogginess. To reheat, remove any cold toppings, wrap the burrito in foil, and warm in the oven or a skillet until heated through. Avoid microwaving wrapped in foil.

FAQs

Can I make these wraps ahead of time?

Yes, but for the best texture, store the fillings and wraps separately and assemble just before eating.

What kind of chicken should I use?

Any cooked chicken works well—grilled, rotisserie, or even leftover chicken breast.

Can I freeze Southwest Chicken Wraps?

Freezing is not recommended with fresh veggies and dairy, but you can freeze the chicken mixture and assemble wraps fresh.

Are these wraps spicy?

They’re mildly spiced, but you can adjust the heat with more or less taco seasoning or spicy toppings.

Can I use store-bought taco seasoning?

Yes, store-bought seasoning works fine, or make your own for more control over flavor and salt.

What tortilla size works best?

Large flour tortillas (10-inch or burrito-size) work best for holding all the fillings.

What cheese is best for these wraps?

Cheddar, Monterey Jack, or a shredded Mexican blend all melt well and taste great.

How do I keep wraps from falling apart?

Warm tortillas slightly before rolling, don’t overfill, and wrap tightly. Use parchment or foil to hold them together if needed.

What sauces go well with Southwest Chicken Wraps?

Sour cream, ranch, chipotle mayo, avocado lime sauce, or salsa all pair well.

Can I serve these wraps cold?

Yes, they’re delicious cold and make a great lunchbox or picnic option.

Conclusion

Southwest Chicken Wraps are the ultimate quick and flavorful meal. Packed with protein, veggies, and zesty seasonings, they’re a flexible and satisfying option whether you’re meal prepping or feeding a crowd. Easy to make and even easier to love, these wraps are a staple you’ll want on repeat.

Southwest Chicken Wraps

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Southwest Chicken Wraps are a quick and flavorful meal made with seasoned chicken, black beans, corn, veggies, cheese, and a zesty sauce wrapped in a soft tortilla. Great for lunches, meal prep, or a satisfying dinner on the go.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 wraps
• Category: Wrap
• Method: No-Cook
• Cuisine: Southwest
• Diet: Low Fat

Ingredients

• 2 cups cooked chicken (grilled, shredded, or rotisserie)
• 4 large flour tortillas
• 1 cup black beans, drained and rinsed
• 1 cup corn (canned, frozen, or fresh)
• 1 cup bell peppers, diced
• 1 cup romaine lettuce or spinach, chopped
• 1 cup shredded cheddar or Mexican blend cheese
• 1/2 cup salsa or pico de gallo
• 1/2 cup sour cream or Greek yogurt
• 1 tbsp taco seasoning or Southwest spice blend
• 1 tbsp lime juice (optional)

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Instructions

1. In a large bowl, mix cooked chicken with taco seasoning and lime juice. Stir in black beans, corn, and diced bell peppers.
2. Warm tortillas slightly in a microwave or skillet to make them easier to roll.
3. Lay each tortilla flat and layer with chopped lettuce, a scoop of the chicken mixture, shredded cheese, salsa, and a drizzle of sour cream or Greek yogurt.
4. Fold in the sides of the tortilla and roll tightly into a wrap.
5. Serve immediately or wrap in foil or parchment for later.

Notes

• Use spicy salsa or chipotle mayo for extra heat.
• For meal prep, store fillings and sauces separately.
• Swap tortillas for lettuce wraps for a low-carb option.
• Toast the wrap in a skillet for added crispiness.
• Can be served hot or cold depending on preference.

Nutrition

• Serving Size: 1 wrap
• Calories: 420
• Sugar: 3g
• Sodium: 680mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 70mg