Description
This Southwest Chicken Wrap is a quick and flavorful meal perfect for lunch or a light dinner. Packed with shredded chicken, black beans, corn, fresh veggies, and a zesty homemade southwest sauce, all wrapped in a soft flour tortilla. Ready in just 15 minutes, it combines savory, spicy, and creamy elements for a satisfying handheld meal.
Ingredients
Scale
Southwest Sauce
- 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
Wrap Filling
- 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
Instructions
- Prepare Southwest Sauce: In a small bowl, combine ranch dressing, salsa, chili powder, cumin, garlic powder, salt, and pepper. Mix well until smooth and set aside to let the flavors meld.
- Combine Filling Ingredients: In a large bowl, add shredded chicken, black beans, corn kernels, diced red bell pepper, avocado slices, chopped romaine lettuce, diced red onion, and shredded cheddar cheese. Stir gently to combine all ingredients evenly.
- Toss with Sauce: Drizzle the prepared southwest sauce over the chicken and vegetable mixture. Toss thoroughly to ensure that the sauce coats the mixture evenly, adding flavor to every bite.
- Assemble Wraps: Lay out each flour tortilla flat on a clean surface. Spoon an equal portion of the chicken mixture into the center of each tortilla.
- Roll Wraps: Fold in the sides of the tortilla towards the center, then roll tightly from one end to the other to form a secure wrap that holds the filling inside.
- Serve: Slice each wrap in half diagonally to make them easier to eat, and serve immediately for the freshest taste and best texture.
Notes
- For a gluten-free option, substitute flour tortillas with corn tortillas or gluten-free wraps.
- To make this recipe spicier, add some chopped jalapeños to the filling or use a spicy salsa in the southwest sauce.
- Leftovers can be refrigerated in an airtight container for up to 2 days, but wrapping and slicing fresh before serving is best.
- Feel free to add extra veggies such as shredded carrots or diced tomatoes for more freshness.
- If preferred, the wraps can be lightly toasted in a skillet or panini press for a warm and crispy texture.
