Southwest Chicken Wraps (Printable Version)
Seasoned chicken with fresh veggies and creamy sauce in warm tortillas
# What You Need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts (about 14 oz), cut into thin strips
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1/2 tsp ground cumin
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Wraps & Vegetables
09 - 4 large flour tortillas (10 inch diameter)
10 - 1 cup romaine lettuce, thinly sliced
11 - 1 cup cherry tomatoes, quartered
12 - 1/2 cup canned black beans, rinsed and drained
13 - 1/2 cup corn kernels (fresh, frozen, or canned)
14 - 1/4 cup red onion, finely diced
15 - 1/2 avocado, sliced
→ Southwest Sauce
16 - 1/4 cup sour cream
17 - 2 tbsp mayonnaise
18 - 1 tbsp lime juice
19 - 1 tsp hot sauce (optional)
20 - 1/2 tsp chili powder
21 - 1/4 tsp garlic powder
22 - Salt and pepper to taste
# How To Make It:
01 - Toss chicken strips with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper in a bowl until evenly coated.
02 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove from heat.
03 - Whisk together sour cream, mayonnaise, lime juice, hot sauce (if using), chili powder, garlic powder, salt, and pepper in a small bowl until smooth and well combined.
04 - Warm tortillas in a dry skillet or microwave until pliable and easy to fold.
05 - Lay each tortilla flat and spread 1-2 tablespoons of southwest sauce down the center. Layer with lettuce, cooked chicken, tomatoes, black beans, corn, red onion, and avocado.
06 - Fold in the sides of the tortilla and roll up tightly from the bottom to form a secure wrap. Slice each wrap in half diagonally and serve immediately or wrap in foil for portable meals.
# Expert Suggestions:
01 -
- Everything comes together in under 30 minutes which is basically a miracle on busy weeknights
- You can prep all the veggies ahead and just cook the chicken when youre ready to eat
02 -
- Dont skip warming the tortillas first or they will crack and split when you try to roll them
- Let the chicken rest for a minute after cooking so the juices redistribute and dont make your wrap soggy
03 -
- Cut all your veggies while the chicken cooks to save time and keep everything moving efficiently
- Season your sauce generously since it needs to stand up to all those bold spices on the chicken