Description
Southwest chicken wrap is packed with seasoned chicken, black beans, corn, fresh vegetables, ranch, and salsa for bold flavor in every bite. It comes together in minutes, making it a great option when you need a fast lunch or dinner that still feels filling.
Ingredients
Scale
Protein and Seasoning:
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Wrap Filling:
- 4 large tortillas
- 0.5 cup black beans
- 0.5 cup corn
- 0.5 cup cherry tomatoes
- 0.5 avocado
- 0.25 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro
Chipotle Sauce:
- 0.5 cup Greek yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon lime juice
- 0.5 teaspoon chipotle powder
- 0.25 teaspoon garlic powder
- salt to taste
Instructions
- Combine 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.
- Coat your 2 boneless skinless chicken breasts thoroughly on both sides with the spice mixture.
- Heat 1 tablespoon olive oil in your skillet over medium heat until shimmering, then place the chicken in the pan and cook for 5 to 6 minutes on each side until the internal temperature reaches 165°F.
- Transfer your cooked chicken to a plate and let it rest for 5 minutes before slicing it into strips.
- In a small bowl, whisk together 1/2 cup Greek yogurt, 1 teaspoon lime juice, 1/2 teaspoon chipotle powder, 1/4 teaspoon garlic powder, and salt until smooth and combined.
- Lay 1 of your 4 large tortillas flat on a work surface and spread 1 tablespoon of the chipotle sauce across the center.
- Layer 1/4 of your sliced chicken, 2 tablespoons black beans, 2 tablespoons corn, 2 tablespoons diced cherry tomatoes, 1/8 of the sliced avocado, 1 tablespoon shredded cheddar cheese, and 1/2 tablespoon fresh cilantro onto the tortilla.
- Fold both sides of your tortilla inward, then roll it tightly away from you to create a secure wrap.
- Repeat steps 6 through 8 with your remaining 3 tortillas and filling ingredients.
- If you prefer crispier wraps, place each one seam-side down in a dry skillet over medium heat for 2 minutes per side.
- Slice your wraps in half and serve them with extra chipotle sauce on the side.
Notes
- Let your chicken rest for those 5 minutes after cooking so the juices redistribute and keep the meat tender instead of dry when you slice it.
- The chipotle sauce comes together faster if you whisk the Greek yogurt and mayo together first before adding the spices, which helps prevent lumps.
- Warm your tortillas in a dry skillet for about 30 seconds before assembling so they’re pliable and won’t crack when you roll them up.
- For a vegetarian version, swap the chicken for seasoned black beans or crispy tofu cooked with the same spice blend, and your wraps taste just as satisfying.
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 495 kcal
- Sugar: 3 g
- Sodium: 670 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 70 mg