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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.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
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.