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Southwest Chicken Wraps

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Quick and easy Southwest chicken wraps bursting with smoky chipotle, creamy avocado, and fresh veggies. Perfect for a satisfying homemade lunch or light dinner.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 12 oz / 340 g), grilled or pan-seared
  • 1 tablespoon Southwest seasoning blend (smoked paprika, cumin, chili powder, garlic powder, salt, pepper)
  • 1 teaspoon olive oil (for cooking)
  • 4 large flour tortillas (10-inch / 25 cm diameter)
  • 1 cup cooked black beans, rinsed and drained (about 170 g)
  • 1 cup corn kernels (fresh, canned, or thawed frozen)
  • 1 ripe avocado, sliced or mashed
  • 1 medium tomato, diced
  • 1/2 cup shredded sharp cheddar cheese (about 56 g)
  • 1/4 cup chopped fresh cilantro (optional)
  • 1/2 cup Greek yogurt (125 g) or sour cream
  • 1 tablespoon chipotle in adobo sauce, minced (adjust to taste)
  • Juice of 1 lime
  • 1 garlic clove, minced
  • Salt to taste

Instructions

  1. Pat the chicken breasts dry with paper towels. Rub the Southwest seasoning blend evenly over both sides of the chicken. Let it sit for about 5 minutes while you heat the pan.
  2. Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken breasts. Cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing thinly.
  3. In a small bowl, combine Greek yogurt, minced chipotle in adobo, lime juice, minced garlic, and a pinch of salt. Stir well to blend flavors. Taste and adjust the chipotle or lime according to your preference.
  4. Dice the tomato, rinse and drain black beans if using canned, slice or mash the avocado, and chop the cilantro if using. Have your corn ready (fresh or thawed).
  5. Warm each flour tortilla in a dry skillet over medium heat for about 20 seconds per side or wrap in a damp paper towel and microwave for 15 seconds.
  6. Lay a warm tortilla flat. Spread about 2 tablespoons of the chipotle-lime sauce in the center. Layer sliced chicken, black beans, corn, tomato, avocado, shredded cheese, and cilantro on top. Be careful not to overfill.
  7. Fold in the sides of the tortilla and then roll tightly from the bottom up. Secure with a toothpick if needed.
  8. Optional: For a toasty finish, place the wraps seam-side down on a hot skillet or panini press for 2-3 minutes until the tortilla is golden and the cheese melts slightly.

Notes

Let the chicken rest after cooking to keep it juicy. Warm tortillas before assembling to prevent tearing. Keep sauce separate if making ahead to avoid soggy tortillas. For gluten-free, use corn or gluten-free wraps. For dairy-free, substitute Greek yogurt with coconut yogurt or cashew-based cream.

Nutrition

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Find it online: https://cooltastes.com/southwest-chicken-wraps-recipe-easy-homemade-lunch-idea-for-2024/