Description
These Southwest Chicken Wraps are a flavorful and hearty meal perfect for lunch or a quick dinner. Juicy chicken breasts are seasoned with classic southwestern spices and cooked to perfection before being wrapped in soft flour tortillas with fresh lettuce, tomatoes, corn, black beans, cheese, and zesty salsa. A dollop of sour cream or Greek yogurt adds creaminess, and optional fresh cilantro brings a burst of freshness. These wraps are easy to assemble, delicious, and great for on-the-go meals.
Ingredients
Scale
Chicken and 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 and 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
- Prepare and Cook Chicken: Heat olive oil in a skillet over medium-high heat. Season the chicken breasts evenly with chili powder, cumin, paprika, garlic powder, salt, and pepper. Cook the chicken for 6 to 7 minutes on each side, until fully cooked through and juices run clear. Remove the chicken from the skillet and allow it to cool slightly before slicing.
- Prepare Tortillas: While the chicken cools, lay the flour tortillas flat on a clean surface to get them ready for filling.
- Add Lettuce and Vegetables: Start building each wrap by placing a layer of shredded lettuce on each tortilla. Add diced tomatoes, corn, and black beans evenly over the lettuce.
- Add Chicken and Cheese: Place a generous portion of the sliced chicken breast over the vegetables, then sprinkle shredded cheese on top.
- Add Creamy Toppings and Salsa: Add a dollop of sour cream or Greek yogurt and a spoonful of salsa on each wrap to enhance flavor and texture.
- Wrap and Serve: Fold in the sides of each tortilla and roll tightly from the bottom up, enclosing all fillings securely. Cut each wrap diagonally in half for an attractive presentation. Serve immediately or wrap in parchment paper for an easy, portable meal.
Notes
- For added heat, sprinkle some crushed red pepper flakes or use a spicy salsa.
- Substitute flour tortillas with whole wheat or gluten-free tortillas to suit dietary preferences.
- Use grilled chicken or leftover cooked chicken as a quick alternative.
- Optional fresh cilantro adds brightness and a fresh flavor contrast.
- These wraps can be made ahead and stored in the refrigerator for up to 24 hours; add sour cream just before eating to avoid sogginess.
