Hey there! Life’s busy, right? Sometimes you just need something quick, healthy, and bursting with flavor to get you through the day. That’s where the Southwest Chicken Wrap comes in. I’m telling you, this isn’t just lunch; it’s a flavor explosion wrapped in a tortilla. And the best part? It’s incredibly easy to make. Think wholesome ingredients, zesty spices, and deliciousness packed into every bite. Give it a try – you won’t regret it!
Why You Will Love This Recipe
This recipe comes from a family road trip we took through Arizona years ago. We stopped at this tiny little cafe, and I ordered a wrap that was out of this world. I recreated it when I got home, and it quickly became a favorite. Every time I make it, it reminds me of sunny afternoons, good company, and the vibrant flavors of the Southwest. I hope it becomes a favorite of yours too!
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
For the Wrap:
- 4 large flour tortillas
- 1 cup cooked black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup shredded cheddar cheese
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/2 cup avocado, diced
- Sour cream or Greek yogurt (optional)
- Your favorite Southwest dressing or salsa (optional)
Step-by-Step Instructions for Making the Recipe
- Prepare the Chicken: In a small bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub the mixture evenly over the chicken breasts.
- Cook the Chicken: Grill, bake, or pan-fry the chicken until cooked through (internal temperature of 165°F or 74°C). Let it rest for a few minutes, then shred or dice.
- Warm the Tortillas: Lightly warm the tortillas in a dry skillet or microwave for a few seconds to make them more pliable.
- Assemble the Wraps: Lay each tortilla flat and spread a thin layer of sour cream or Southwest dressing (if using).
- Add Fillings: Evenly distribute the black beans, corn, shredded chicken, cheddar cheese, red onion, cilantro, and avocado over each tortilla.
- Wrap It Up: Fold in the sides of the tortilla, then tightly roll it up from the bottom.
- Serve: You can serve the Southwest Chicken Wrap immediately, or grill it briefly to seal the edges. Enjoy the wrap with salsa.
Southwest Chicken Wrap
Ingredients
Equipment
Method
- In a small bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Rub the mixture evenly over the chicken breasts.1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, Salt and pepper, 1 pound boneless, skinless chicken breasts
- Grill, bake, or pan-fry the chicken until cooked through (internal temperature of 165°F or 74°C). Let it rest for a few minutes, then shred or dice.1 pound boneless, skinless chicken breasts
- Lightly warm the tortillas in a dry skillet or microwave for a few seconds to make them more pliable.4 large flour tortillas
- Lay each tortilla flat and spread a thin layer of sour cream or Southwest dressing (if using).4 large flour tortillas, Sour cream or Greek yogurt, Southwest dressing or salsa
- Evenly distribute the black beans, corn, shredded chicken, cheddar cheese, red onion, cilantro, and avocado over each tortilla.1 cup cooked black beans, 1 cup corn kernels, 1 pound boneless, skinless chicken breasts, 1/2 cup shredded cheddar cheese, 1/4 cup red onion, 1/4 cup cilantro, 1/2 cup avocado, 4 large flour tortillas
- Fold in the sides of the tortilla, then tightly roll it up from the bottom.4 large flour tortillas
- You can serve the Southwest Chicken Wrap immediately, or grill it briefly to seal the edges. Enjoy the wrap with salsa.Southwest dressing or salsa
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