Description
The Southwest Chicken Wrap is a flavorful, easy-to-make wrap filled with seasoned chicken, black beans, corn, avocado, cheese, and a zesty Southwest sauce. This wrap is perfect for lunch or a quick weeknight dinner, offering a delicious blend of spicy, creamy, and fresh flavors.
Ingredients
Units
Scale
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp taco seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Wrap:
- 4 large flour tortillas (burrito-size)
- 1 cup (150g) shredded cheddar or Monterey Jack cheese
- 1 cup (165g) canned black beans, drained and rinsed
- 1 cup (165g) canned corn, drained
- 1 large tomato, diced
- 1 avocado, sliced
- 1/4 cup (15g) chopped fresh cilantro
- 1/4 cup (60ml) sour cream or Greek yogurt
- 1/4 cup (60ml) salsa (mild, medium, or hot)
Instructions
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Cook the Chicken:
- Rub the chicken breasts with olive oil, taco seasoning, salt, and pepper.
- Heat a skillet over medium-high heat and cook the chicken for 5-7 minutes on each side, or until cooked through and internal temperature reaches 165°F (75°C).
- Let the chicken rest for 5 minutes, then slice into thin strips.
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Assemble the Wraps:
- Lay a tortilla flat and spread 1 tbsp of sour cream and 1 tbsp of salsa in the center.
- Add a layer of shredded cheese, sliced chicken, black beans, corn, diced tomato, sliced avocado, and chopped cilantro.
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Wrap and Roll:
- Fold in the sides of the tortilla, then roll it up tightly from the bottom to the top, like a burrito.
- Repeat with the remaining tortillas and ingredients.
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Serve:
- Slice the wraps in half and serve with extra salsa or guacamole on the side.
Notes
- Add spice: Add sliced jalapeños or a drizzle of hot sauce for extra heat.
- Make it vegetarian: Replace chicken with black beans or grilled veggies.
- Make it creamy: Add a drizzle of chipotle mayo or ranch dressing for extra creaminess.