Description
These Southwest Chicken Wraps are a delicious and easy meal combining perfectly seasoned, sautéed chicken with fresh veggies, beans, and cheese wrapped in soft flour tortillas. Ideal for quick lunches or casual dinners, they bring vibrant southwestern flavors in a convenient handheld wrap.
Ingredients
Scale
Chicken & Seasoning
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Wrap Fillings
- 4 large flour tortillas
- 1 cup lettuce, shredded
- 1 cup tomatoes, diced
- 1 cup corn, drained (canned or frozen)
- ½ cup black beans, rinsed and drained
- ½ cup shredded cheese (cheddar or jack)
- ½ cup sour cream or Greek yogurt
- ¼ cup salsa
- Fresh cilantro, for garnish (optional)
Instructions
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Season the chicken breasts with chili powder, cumin, paprika, garlic powder, salt, and pepper. Cook for 6-7 minutes on each side until fully cooked and juices run clear. Remove the chicken from the skillet and let it cool slightly before slicing.
- Prepare Tortillas: While the chicken cools, lay the flour tortillas flat on a clean surface, ready to be filled.
- Add Fresh Veggies and Beans: Start by adding a layer of shredded lettuce on each tortilla. Follow with diced tomatoes, corn, and black beans evenly on top.
- Layer Chicken and Cheese: Add a generous portion of the sliced chicken over the veggies, then sprinkle shredded cheese over the fillings.
- Add Creamy and Tangy Toppings: Add a dollop of sour cream or Greek yogurt and a spoonful of salsa to each wrap to enhance flavor and moisture.
- Wrap and Serve: Fold in the sides of the tortilla, then roll from the bottom to the top to securely enclose all the fillings. Cut each wrap in half diagonally for presentation and serve immediately or wrap in parchment paper for grab-and-go convenience.
Notes
- Use Greek yogurt instead of sour cream for a healthier twist.
- Feel free to swap flour tortillas with whole wheat or gluten-free wraps to suit dietary preferences.
- Adding fresh cilantro adds a bright, herbal note but is optional.
- Leftover wraps can be stored in the refrigerator up to 24 hours for a quick meal.
- For extra heat, add sliced jalapeños or a dash of hot sauce inside the wrap.
