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There’s nothing like a quick, flavorful meal to wrap up a busy day, and my Southwestern Chicken Wrap recipe is just the ticket. This recipe borrows from the vibrant flavors typical of Southwestern cuisine, such as cumin, chili, and lime, blending them all in a hearty yet easy-to-make wrap. Whether you’re looking for a simple weeknight dinner or something unique to pack for lunch, these wraps are versatile and packed with flavor!
These wraps are delicious on their own but can be paired with a variety of sides for a fuller meal. Try serving them with some tortilla chips and a side of guacamole or salsa for dipping. A fresh corn salad or a black bean salad also makes a great complement to the spicy and vibrant flavors of the wrap. If you’re in the mood for something lighter, a simple green salad with a lime vinaigrette will do the trick.
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Ingredients
2 cups cooked chicken, shredded
4 large flour tortillas
1 cup black beans, rinsed and drained
1 avocado, sliced
1 cup corn kernels, fresh or frozen (thawed if frozen)
1 red bell pepper, thinly sliced
1/2 cup shredded lettuce
1/2 cup shredded cheddar cheese
1/4 cup cilantro, chopped
2 tablespoons sour cream
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1 lime, juiced
Salt and pepper to taste
4 large flour tortillas
1 cup black beans, rinsed and drained
1 avocado, sliced
1 cup corn kernels, fresh or frozen (thawed if frozen)
1 red bell pepper, thinly sliced
1/2 cup shredded lettuce
1/2 cup shredded cheddar cheese
1/4 cup cilantro, chopped
2 tablespoons sour cream
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1 lime, juiced
Salt and pepper to taste
Directions
1. In a large bowl, combine the shredded chicken with the chili powder, cumin, lime juice, olive oil, salt, and pepper. Mix thoroughly to coat the chicken evenly with the spices.
2. Lay out the flour tortillas and begin to assemble the wraps. Spread each tortilla with a little sour cream, then layer on the seasoned chicken, black beans, corn, red bell pepper, avocado slices, lettuce, and cheddar cheese.
3. Sprinkle chopped cilantro over the fillings for an extra burst of freshness.
4. Carefully fold the tortillas over the fillings, tucking in the edges to form a tight wrap.
5. Heat a grill pan over medium heat and grill each wrap for about 2-3 minutes on each side, until the tortillas are nicely marked and the cheese is melted.
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6. Serve warm, optionally cutting each wrap in half.
Variations & Tips
This recipe is super adaptable to whatever you have on hand. For a vegetarian option, omit the chicken and add extra beans, quinoa, or even some grilled tofu. If you’re a fan of spicy foods, add some diced jalapeños or a splash of hot sauce to the chicken mixture. For those who prefer a gluten-free diet, simply substitute the flour tortillas with your favorite gluten-free wraps.
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