Southwest Chicken Wrap

The Southwest Chicken Wrap is a delicious, protein-packed meal filled with seasoned grilled chicken, black beans, corn, avocado, and a zesty chipotle sauce.

Wrapped in a soft tortilla, this easy-to-make dish is perfect for a quick lunch, meal prep, or a satisfying dinner. It’s bursting with smoky, tangy, and fresh flavors that make every bite irresistible!

Kitchen Equipment Needed

• Skillet or grill pan
• Mixing bowls
• Measuring cups and spoons
• Knife and cutting board
• Tongs

Ingredients Overview

• Chicken: Seasoned and grilled to perfection.
• Southwest Fillings: Black beans, corn, avocado, and tomatoes add texture and flavor.
• Chipotle Sauce: A creamy, smoky dressing that ties everything together.

Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Wrap Filling

• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn (fresh, frozen, or canned)
• 1/2 cup cherry tomatoes, diced
• 1/2 avocado, sliced
• 1/4 cup shredded cheddar cheese (optional)
• 2 tablespoons fresh cilantro, chopped
• 4 large tortillas (flour or whole wheat)

For the Chipotle Sauce

• 1/2 cup Greek yogurt or sour cream
• 1 tablespoon mayonnaise (optional, for extra creaminess)
• 1 teaspoon lime juice
• 1/2 teaspoon chipotle powder or adobo sauce from canned chipotles
• 1/4 teaspoon garlic powder
• Salt to taste

Directions

Step 1: Cook the Chicken

1. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
2. Rub the seasoning evenly over both sides of the chicken breasts.
3. Heat olive oil in a skillet over medium heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F).
4. Remove from heat, let rest for 5 minutes, then slice into thin strips.

Step 2: Make the Chipotle Sauce

1. In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, chipotle powder, garlic powder, and salt. Set aside.

Step 3: Assemble the Wraps

1. Lay a tortilla flat and spread 1 tablespoon of chipotle sauce in the center.
2. Add sliced chicken, black beans, corn, diced tomatoes, avocado slices, shredded cheese, and fresh cilantro.
3. Fold in the sides of the tortilla, then roll it up tightly.

Step 4: Serve & Enjoy

• Serve as is or grill the wrap in a dry skillet for 2 minutes per side for extra crispiness.
• Slice in half and serve with extra chipotle sauce or salsa.

Prep Time

10 minutes

Cook Time

12 minutes

Total Time

22 minutes

Nutrition (per serving, ~4 servings)

• Calories: ~420
• Fat: ~15g
• Carbohydrates: ~40g
• Protein: ~35g

Expert Tips

• For Extra Crunch: Add shredded lettuce or crispy tortilla strips.
• Make It Spicier: Increase chipotle powder or add diced jalapeños.
• Meal Prep Friendly: Store ingredients separately and assemble fresh when ready to eat.

FAQs

Can I use rotisserie chicken?
Yes! Shred rotisserie chicken and toss it with the seasoning for an even quicker meal.

How do I store leftovers?
Store unassembled ingredients separately in airtight containers for up to 3 days.

Can I make this wrap gluten-free?
Yes! Use gluten-free tortillas or serve over lettuce for a bowl-style version.

Storing & Freezing

• Storing: Keep in the fridge for up to 3 days, wrapped in foil or plastic wrap.
• Freezing: Not recommended, as fresh ingredients like avocado and tomatoes won’t thaw well.

Substitutions & Variations

• Low-Carb Option: Use lettuce wraps instead of tortillas.
• Dairy-Free: Skip cheese and use a dairy-free yogurt for the sauce.
• Grilled Version: Use a panini press for a crispy, melty wrap.

Southwest Chicken Wrap

The **Southwest Chicken Wrap** is a delicious, protein-packed meal filled with seasoned grilled chicken, black beans, corn, avocado, and a zesty chipotle sauce.

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Equipment

• - Skillet or grill pan
• Mixing bowls
• Measuring cups and spoons
• Knife and cutting board
• Tongs

Ingredients

  

• #### **For the Chicken**
• - 2 boneless skinless chicken breasts
• - 1 tablespoon olive oil
• - 1 teaspoon chili powder
• - 1 teaspoon cumin
• - 1/2 teaspoon smoked paprika
• - 1/2 teaspoon garlic powder
• - 1/2 teaspoon salt
• - 1/4 teaspoon black pepper
• #### **For the Wrap Filling**
• - 1/2 cup black beans drained and rinsed
• - 1/2 cup corn fresh, frozen, or canned
• - 1/2 cup cherry tomatoes diced
• - 1/2 avocado sliced
• - 1/4 cup shredded cheddar cheese optional
• - 2 tablespoons fresh cilantro chopped
• - 4 large tortillas flour or whole wheat
• #### **For the Chipotle Sauce**
• - 1/2 cup Greek yogurt or sour cream
• - 1 tablespoon mayonnaise optional, for extra creaminess
• - 1 teaspoon lime juice
• - 1/2 teaspoon chipotle powder or adobo sauce from canned chipotles
• - 1/4 teaspoon garlic powder
• - Salt to taste

Instructions

 

• #### **Step 1: Cook the Chicken**
• In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
• Rub the seasoning evenly over both sides of the chicken breasts.
• Heat olive oil in a skillet over medium heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F).
• Remove from heat, let rest for 5 minutes, then slice into thin strips.
• #### **Step 2: Make the Chipotle Sauce**
• In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, chipotle powder, garlic powder, and salt. Set aside.
• #### **Step 3: Assemble the Wraps**
• Lay a tortilla flat and spread 1 tablespoon of chipotle sauce in the center.
• Add sliced chicken, black beans, corn, diced tomatoes, avocado slices, shredded cheese, and fresh cilantro.
• Fold in the sides of the tortilla, then roll it up tightly.
• #### **Step 4: Serve & Enjoy**
• - Serve as is or grill the wrap in a dry skillet for 2 minutes per side for extra crispiness.
• - Slice in half and serve with extra chipotle sauce or salsa.