Southwest Chicken Wrap
This Southwest Chicken Wrap is everything you want in an easy lunch or dinner—juicy seasoned chicken, crisp romaine lettuce, black beans, sweet corn, ripe tomatoes, creamy avocado, shredded cheddar cheese, and a smoky homemade southwest sauce all wrapped inside a warm flour tortilla and toasted until golden. It's packed with protein, loaded with fresh ingredients, perfect for meal prep, and ready in about 30 minutes.
Ingredients
For The Chicken
- 1½ pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Homemade Southwest Sauce
- ¾ cup plain Greek yogurt
- ¼ cup light mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon hot sauce optional
- Pinch of salt
Wrap Filling
- 4 large burrito-size flour tortillas
- 2 cups chopped romaine lettuce
- 1 cup canned black beans drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 cup shredded sharp cheddar cheese
- 1 large avocado sliced
- ¼ cup chopped fresh cilantro
- ¼ cup thinly sliced red onion optional
- Lime wedges for serving
Instructions
- Preheat your oven to 425°F if baking the chicken, or heat a large skillet over medium-high heat.
- Pat the chicken dry with paper towels. Drizzle with olive oil and coat with chili powder, smoked paprika, garlic powder, onion powder, cumin, oregano, salt, and pepper until evenly covered.
- Bake the chicken for 18–22 minutes or cook in a skillet for about 5–6 minutes per side until the internal temperature reaches 165°F.
- Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips.
- While the chicken rests, whisk together the Greek yogurt, mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, cumin, hot sauce, and salt until smooth.
- Warm the tortillas in a dry skillet or microwave for about 20 seconds.
- Spread a spoonful of southwest sauce over each tortilla.
- Layer with romaine lettuce, sliced chicken, black beans, corn, tomatoes, avocado, cheddar cheese, cilantro, and red onion.
- Fold in the sides, roll tightly, and place seam-side down.
- Toast each wrap in a skillet for 2–3 minutes per side until lightly golden and crispy.
- Slice in half and serve with extra southwest sauce and fresh lime wedges.
Notes
Notes
- Warm tortillas before rolling.
- Let the chicken rest before slicing.
- Drain the corn and beans well.
- Pat lettuce dry to prevent soggy wraps.
- Make the sauce up to 5 days ahead.
- Toasting the wrap keeps everything together.
- Rotisserie chicken makes a great shortcut.
- Don't overfill the tortillas.