Southwest Chicken Wraps

introduction

This Southwest Chicken Wrap is a quick, tasty lunch or dinner. It uses shredded chicken, beans, corn, and a creamy southwest sauce. If you like simple chicken meals, also try this baked caesar chicken recipe for another easy option.

why make this recipe

Make this wrap because it is fast, filling, and full of flavor. You can use leftover chicken and simple pantry items. It works for work lunches, school meals, or a fast family dinner. Try a different chicken dish like baked cajun chicken thighs when you want a spicy change.

how to make Southwest Chicken Wrap

Follow these clear steps to build each wrap. Read all steps before you start to make assembly easy.

Ingredients :

2 cups cooked chicken, shredded
1/2 cup black beans, drained and rinsed
1/2 cup corn kernels
1 red bell pepper, diced
1 avocado, sliced
1 cup romaine lettuce, chopped
1/4 cup red onion, diced
1/2 cup shredded cheddar cheese
4 large flour tortillas
1/4 cup ranch dressing
2 tbsp salsa
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
Salt and pepper to taste

Directions :

In a small bowl, mix together ranch dressing, salsa, chili powder, cumin, garlic powder, salt, and pepper to create the southwest sauce. Set aside to let the flavors meld.
In a large bowl, add shredded chicken, black beans, corn, diced red bell pepper, sliced avocado, chopped romaine lettuce, diced red onion, and shredded cheddar cheese. Gently toss to combine all ingredients evenly.
Drizzle the prepared southwest sauce over the chicken and vegetable mixture, then toss gently to coat everything evenly and impart that signature southwest flavor.
Lay out the flour tortillas on a flat surface. Spoon an equal amount of the chicken mixture onto the center of each tortilla.
Fold in the sides of each tortilla to enclose the filling, then roll tightly from one end to the other to form a secure wrap.
Slice the wraps in half diagonally and serve immediately for the best freshness and taste.

how to serve Southwest Chicken Wrap

Serve the wraps warm or at room temperature. Cut each wrap in half for easy eating. Add a side of chips, a small salad, or fresh salsa. For a heartier meal, serve with a bowl of soup or try the baked chicken with potatoes and green beans as a main course.

how to store Southwest Chicken Wrap

If you store assembled wraps, wrap them tightly in plastic wrap or foil and keep in the fridge. Eat within 24 hours for best texture, because the tortilla can get soft. Store the filling and tortillas separately for up to 3 days in the fridge, then assemble when ready to eat.

tips to make Southwest Chicken Wrap

• Use warm chicken so the flavors blend better.
• Drain the beans well to avoid a soggy wrap.
• Mash the avocado slightly so it spreads and holds the filling.
• Make the sauce a few hours ahead to let flavors meld.
• For meal prep, keep filling and tortillas separate. You can also try a creamy twist with BBQ chicken mac and cheese on the side for a comfort meal.

variation (if any)

• Add chopped cilantro and lime juice for fresh taste.
• Swap cheddar for pepper jack for more heat.
• Use corn tortillas or whole wheat wraps for a different texture.
• Add cooked rice or quinoa to make it more filling.

FAQs

Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken works great and saves time.

Q: Is this recipe spicy?
A: No. The heat is mild. Add hot sauce or extra chili powder if you want more spice.

Q: Can I make it vegetarian?
A: Yes. Replace chicken with extra beans, tofu, or grilled vegetables.

Q: Can I freeze the wraps?
A: Freezing is not recommended because the avocado and lettuce get soggy when thawed. Freeze only the filling without avocado or lettuce.

Conclusion

For another variation and serving idea, see this full recipe guide for a similar wrap on the web: Southwest Chicken Wrap – Sailor Bailey

Southwest Chicken Wrap

This Southwest Chicken Wrap is a quick, tasty lunch or dinner packed with flavor, using shredded chicken, beans, corn, and a creamy southwest sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: American, Southwestern

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Southwest Sauce

• 1/4 cup ranch dressing
• 2 tbsp salsa
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• to taste salt and pepper

For the Wrap Filling

• 2 cups cooked chicken, shredded Use warm for better flavor blending
• 1/2 cup black beans, drained and rinsed Drain well to avoid sogginess
• 1/2 cup corn kernels
• 1 medium red bell pepper, diced
• 1 medium avocado, sliced Mash slightly to spread
• 1 cup romaine lettuce, chopped
• 1/4 cup red onion, diced
• 1/2 cup shredded cheddar cheese Can swap for pepper jack for heat
• 4 large flour tortillas Corn or whole wheat wraps can be used

Method

 

Preparation of Sauce

1. In a small bowl, mix together ranch dressing, salsa, chili powder, cumin, garlic powder, salt, and pepper to create the southwest sauce. Set aside.

Combine Filling Ingredients

1. In a large bowl, add shredded chicken, black beans, corn, diced red bell pepper, sliced avocado, chopped romaine lettuce, diced red onion, and shredded cheddar cheese. Gently toss to combine.

Assemble Wraps

1. Drizzle the southwest sauce over the chicken mixture and toss gently to coat.
2. Lay out the tortillas. Spoon an equal amount of filling onto each tortilla.
3. Fold in the sides of each tortilla and roll tightly to form a secure wrap.
4. Slice the wraps in half diagonally and serve immediately.

Notes

Serve warm or at room temperature. Storing assembled wraps in plastic wrap in the fridge is fine but consume within 24 hours for optimal texture. Alternatively, store filling and tortillas separately for up to 3 days.