Southwest Chicken Wraps (Printable)
Seasoned chicken, crisp vegetables, and creamy southwest sauce wrapped in warm flour tortillas for a quick protein-packed meal.
# What You’ll Need:
→ Chicken
01 - 2 medium boneless skinless chicken breasts (about 14 oz), cut into thin strips
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1/2 tsp ground cumin
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Wraps & Veggies
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 tbsp mayonnaise
18 - 1 tbsp lime juice
19 - 1 tsp hot sauce (optional)
20 - 1/2 tsp chili powder
21 - 1/4 tsp garlic powder
22 - Salt and pepper to taste
# How-to Steps:
01 - In a bowl, toss chicken strips with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add the 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 to make the southwest sauce.
04 - Warm tortillas in a dry skillet or microwave 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 the sides of the tortilla and roll up tightly from the bottom to form a wrap. Slice each wrap in half. Serve immediately or wrap in foil for on-the-go meals.
# Expert Advice:
01 -
- Ready in 25 minutes but tastes like you spent all day planning it
- The southwest sauce works on everything from tacos to burgers
02 -
- Cold tortillas crack when folded
- Let the chicken rest a minute before wrapping so juices dont make everything soggy
03 -
- Cut everything the same size so each bite has a bit of everything
- Warm your tortillas directly over a gas flame for those lovely charred spots