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
