Southwest Chicken Wrap

Why You’ll Love This Recipe

This wrap offers a delicious mix of smoky, spicy, and fresh flavors that come together in a convenient, handheld meal. It’s easy to prepare, customizable, and full of protein and fiber to keep you energized and satisfied.

ingredients

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

• 1 lb boneless, skinless chicken breasts

• 1 tablespoon olive oil

• 1 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/2 teaspoon smoked paprika

• Salt and pepper, to taste

• 4 large flour or whole wheat tortillas

• 1 cup cooked black beans, rinsed and drained

• 1 cup corn kernels (fresh, canned, or frozen)

• 1 cup shredded lettuce

• 1/2 cup diced tomatoes

• 1/4 cup chopped red onion

• 1/2 cup shredded cheddar or pepper jack cheese

• 1/4 cup chopped fresh cilantro

For the Southwest Sauce:

• 1/2 cup Greek yogurt or sour cream

• 1 tablespoon lime juice

• 1 teaspoon chili powder

• 1/2 teaspoon garlic powder

• Salt to taste

directions

1. In a small bowl, combine chili powder, cumin, smoked paprika, salt, and pepper. Rub seasoning over the chicken breasts.

2. Heat olive oil in a skillet over medium heat. Cook chicken for 5-7 minutes per side, until cooked through and no longer pink inside. Let rest, then slice thinly.

3. In a bowl, mix Greek yogurt, lime juice, chili powder, garlic powder, and salt to make the southwest sauce.

4. Warm tortillas in a dry skillet or microwave until pliable.

5. Assemble wraps by layering chicken, black beans, corn, lettuce, tomatoes, red onion, cheese, and cilantro on each tortilla.

6. Drizzle with southwest sauce, then roll up tightly. Cut in half and serve.

Servings and timing

Makes 4 wraps
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

• Use grilled shrimp or tofu instead of chicken.

• Add avocado slices or guacamole for creaminess.

• Use chipotle mayo or salsa instead of southwest sauce.

• Include cooked quinoa or rice for extra bulk.

• Swap flour tortillas for corn or lettuce wraps for lighter options.

storage/reheating

Wraps are best eaten fresh but can be wrapped tightly and refrigerated for up to 1 day. Reheat chicken separately and assemble wraps before serving to avoid sogginess.

FAQs

Can I make these wraps gluten-free?

Use gluten-free tortillas or lettuce wraps.

Is this recipe dairy-free?

Use dairy-free yogurt or sour cream alternatives.

Can I prepare ahead of time?

Cook chicken and prep fillings in advance; assemble wraps when ready to eat.

How spicy is the wrap?

Mild; adjust chili powder and spices to taste.

Can I freeze leftovers?

Not recommended due to tortilla texture.

Can I add hot sauce?

Yes, for extra heat.

Are these wraps kid-friendly?

Yes, mild flavors can be adjusted for kids.

How do I keep wraps from falling apart?

Roll tightly and tuck ends before wrapping in foil.

Can I use pre-cooked chicken?

Yes, just reheat before assembling.

What sides pair well?

Serve with chips, salad, or fresh fruit.

Conclusion

Southwest Chicken Wrap is a quick, delicious, and wholesome meal that brings bold southwestern flavors together in a convenient handheld dish. Easy to customize and packed with fresh ingredients, it’s perfect for lunch, dinner, or on-the-go meals.

Southwest Chicken Wrap

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Southwest Chicken Wrap is a flavorful and satisfying meal featuring seasoned grilled chicken, fresh vegetables, black beans, and a creamy southwest-style sauce wrapped in a soft tortilla. Perfect for a quick lunch or dinner, it’s packed with bold flavors and wholesome ingredients.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 wraps
• Category: Main Course
• Method: Grilling and assembling
• Cuisine: Southwestern
• Diet: Gluten Free

Ingredients

1. 1 lb boneless, skinless chicken breasts
   
   1 tablespoon olive oil
   
   1 teaspoon chili powder
   
   1/2 teaspoon cumin
   
   1/2 teaspoon smoked paprika
   
   Salt and pepper, to taste
   
   4 large flour or whole wheat tortillas
   
   1 cup cooked black beans, rinsed and drained
   
   1 cup corn kernels (fresh, canned, or frozen)
   
   1 cup shredded lettuce
   
   1/2 cup diced tomatoes
   
   1/4 cup chopped red onion
   
   1/2 cup shredded cheddar or pepper jack cheese
   
   1/4 cup chopped fresh cilantro
   
   For the Southwest Sauce:
   1/2 cup Greek yogurt or sour cream
   
   1 tablespoon lime juice
   
   1 teaspoon chili powder
   
   1/2 teaspoon garlic powder
   
   Salt to taste

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Instructions

In a small bowl, combine chili powder, cumin, smoked paprika, salt, and pepper. Rub seasoning over the chicken breasts.

1. Heat olive oil in a skillet over medium heat. Cook chicken for 5-7 minutes per side, until cooked through and no longer pink inside. Let rest, then slice thinly.
2. In a bowl, mix Greek yogurt, lime juice, chili powder, garlic powder, and salt to make the southwest sauce.
3. Warm tortillas in a dry skillet or microwave until pliable.
4. Assemble wraps by layering chicken, black beans, corn, lettuce, tomatoes, red onion, cheese, and cilantro on each tortilla.
5. Drizzle with southwest sauce, then roll up tightly. Cut in half and serve.

Notes

1. Use grilled shrimp or tofu instead of chicken.
2. Add avocado slices or guacamole for creaminess.
3. Use chipotle mayo or salsa instead of southwest sauce.
4. Include cooked quinoa or rice for extra bulk.
5. Swap flour tortillas for corn or lettuce wraps for lighter options.
6. Wraps are best eaten fresh but can be refrigerated up to 1 day.
7. Reheat chicken separately and assemble before serving to avoid sogginess.

Nutrition

• Serving Size: 1 wrap
• Calories: Approx. 400 kcal
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 8 g
• Protein: 30 g
• Cholesterol: 85 mg