Southwest Chicken Wraps (Printable)
Seasoned chicken, crisp vegetables, and tangy southwest sauce wrapped in warm tortillas for a satisfying meal.
# What You’ll Need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts (about 14 ounces), cut into thin strips
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Wraps & Vegetables
09 - 4 large flour tortillas (10-inch diameter)
10 - 1 cup romaine lettuce, thinly sliced
11 - 1 cup cherry tomatoes, quartered
12 - 1/2 cup canned black beans, rinsed and drained
13 - 1/2 cup corn kernels (fresh, frozen, or canned)
14 - 1/4 cup red onion, finely diced
15 - 1/2 avocado, sliced
→ Southwest Sauce
16 - 1/4 cup sour cream
17 - 2 tablespoons mayonnaise
18 - 1 tablespoon lime juice
19 - 1 teaspoon hot sauce (optional)
20 - 1/2 teaspoon chili powder
21 - 1/4 teaspoon garlic powder
22 - Salt and pepper to taste
# How To Make It:
01 - Toss chicken strips with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper in a bowl until evenly coated.
02 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove from heat.
03 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce (if using), chili powder, garlic powder, salt, and pepper until smooth and well combined.
04 - Warm tortillas in a dry skillet for 30 seconds per side or in the microwave for 15-20 seconds until pliable.
05 - Lay each tortilla flat and spread 1-2 tablespoons of southwest sauce down the center. Top with lettuce, cooked chicken, tomatoes, black beans, corn, red onion, and avocado.
06 - Fold in both sides of the tortilla and roll up tightly from the bottom to form a secure wrap. Slice each wrap in half diagonally and serve immediately, or wrap in foil for portable meals.
# Expert Advice:
01 -
- You get that restaurant-style southwest flavor in 25 minutes flat
- The creamy sauce ties all the fresh, crunchy textures together perfectly
- These wraps hold up beautifully for tomorrows lunch
02 -
- Do not skip warming the tortillas or they will tear when you roll
- Let the chicken rest a minute after cooking so the juices redistribute
03 -
- Slice the avocado last so it does not brown
- Drain the black beans well or your wrap gets soggy