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Southwest Chicken Wraps

Southwest Chicken Wraps

These Southwest chicken wraps are a quick and flavorful meal, perfect for a busy weeknight dinner or a grab-and-go lunch. Packed with crispy chicken, fresh vegetables, black beans, and a zesty homemade southwest dressing, they're a satisfying and versatile option.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 wraps
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican-Inspired
Calories: 393
Ingredients Method Notes

Ingredients
  

For the Wraps
  • 6-7 crispy chicken tenders cooked according to package directions
  • 6 flour tortillas your favorite kind
  • 6 romaine lettuce leaves
  • 2 medium tomatoes sliced
  • 1 pkg frozen corn thawed
  • 1 Tbsp oil
  • 1 can black beans drained and rinsed
  • 1 cup shredded cheddar cheese
For the Southwest Dressing
  • 1 1/2 cups mayonnaise lite mayo recommended
  • 1/2 cup salsa any kind
  • 1/2 cup milk any kind
  • 3 Tbsp taco seasoning
  • 1 Tbsp cumin

Method
 

Instructions
  1. Preheat oven according to package directions and bake chicken tenders.
  2. In a small mixing bowl, combine mayonnaise, milk, salsa, taco seasoning, and cumin. Mix well until thoroughly combined and set aside.
  3. While the chicken is baking, heat 1 Tbsp. of oil in a small skillet over medium heat. Add the thawed corn and cook until lightly browned, about 5-7 minutes. Remove from heat and set aside.
  4. Once the chicken tenders are cooked, remove them from the oven and cut them into small strips.
  5. To assemble the wraps, spread about 2 Tbsp. of the southwest dressing onto the lower half of each tortilla.
  6. Layer the romaine lettuce, sliced tomatoes, drained black beans, cooked corn, and chicken strips over the dressing.
  7. Drizzle a little more southwest dressing over the fillings. Roll up each tortilla tightly, cut in half, and serve immediately. Offer extra southwest dressing on the side for dipping.

Notes

Store ingredients separately in airtight containers in the refrigerator for up to 4 days to prevent sogginess. Reheat chicken before assembling wraps. For a grilled wrap, cook assembled wraps in a skillet or panini press until golden brown and cheese is melted.