Description
This Southwest Chicken Wrap is a flavorful and easy-to-make lunch option featuring shredded chicken, black beans, corn, and fresh veggies, seasoned with chili powder and cumin. The wrap is creamy with avocado and cheese, balanced with tangy lime juice and a hint of spice. Perfect for a quick meal or on-the-go snack.
Ingredients
Scale
Filling
- 2 cups cooked and shredded or sliced chicken breast
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup diced tomatoes or salsa
- 1/4 cup chopped red onion
- 1/2 avocado, diced
- 1/2 cup shredded cheddar or pepper jack cheese
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Wraps
- 4 large flour tortillas
- Optional: lettuce or spinach for crunch
Instructions
- Prepare the filling: In a large bowl, combine the cooked chicken, black beans, corn, diced tomatoes or salsa, chopped red onion, diced avocado, shredded cheese, sour cream or Greek yogurt, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Mix everything thoroughly until all ingredients are evenly distributed.
- Warm tortillas: Heat the tortillas slightly in the microwave for 15-20 seconds or on a warm skillet to make them pliable and easier to roll without cracking.
- Assemble the wraps: Place a generous scoop of the filling in the center of each warm tortilla. If desired, add some lettuce or spinach on top for added crunch and freshness.
- Roll the wraps: Fold the sides of the tortilla inwards, then roll it tightly from the bottom upward to enclose the filling securely, forming a wrap.
- Serve or store: Serve immediately for best texture and flavor, or wrap tightly in foil or plastic wrap to store in the fridge for up to 2 days. For a warm twist, grill the wrapped wraps in a panini press or skillet to crisp the outside.
Notes
- Make ahead: Prepare the filling and assemble wraps up to 2 days in advance, storing them covered in the refrigerator.
- For a warm, crispy wrap, grill in a panini press or skillet until golden brown.
- Add jalapeños or hot sauce to the filling for a spicier version.
