This Southwest Chicken Wrap is a quick and flavorful meal perfect for lunch or dinner. Grilled chicken seasoned with chili powder, cumin, and paprika is combined with fresh veggies like lettuce, tomato, and black beans. The wrap is complemented with a creamy dressing, making it a healthy yet indulgent dish. Easy to customize, you can add avocado, swap the chicken for shrimp, or even make it vegetarian. A perfect on-the-go meal with bold Southwest flavors!
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon garlic powder
Salt and pepper to taste
4 large flour tortillas
1 cup shredded lettuce
1 medium tomato, diced
1/2 cup red onion, thinly sliced
1/2 cup black beans, drained and rinsed
1/2 cup corn kernels (fresh, frozen, or canned)
1/2 cup shredded cheese (cheddar or Mexican blend)
1/4 cup sour cream
1/4 cup salsa or Southwest dressing (optional)
Preheat your grill or grill pan over medium-high heat.
Rub the chicken breasts with olive oil and season with chili powder, cumin, paprika, garlic powder, salt, and pepper.
Grill the chicken for 6-8 minutes per side until fully cooked (internal temperature should reach 165°F).
Remove chicken from grill, rest for a few minutes, and slice into thin strips.
To assemble, lay tortillas flat.
Layer shredded lettuce, sliced chicken, tomato, red onion, black beans, corn, and cheese in the center of each tortilla.
Add a dollop of sour cream and drizzle salsa or Southwest dressing, if desired.
Fold in the sides of the tortilla and roll tightly.
Serve immediately or wrap in foil for a portable meal.
Customize with avocado, grilled shrimp, or steak for variation.
Use whole wheat tortillas for a healthier option.
For a spicier wrap, add hot sauce or jalapeños.
Find it online: https://thefamilycooking.com/southwest-chicken-wrap-2/