Description
A quick and flavorful Southwest Chicken Wrap featuring shredded chicken, black beans, corn, fresh veggies, and a zesty homemade southwest sauce, all wrapped in a soft flour tortilla. Perfect for a nutritious lunch or a light dinner, ready in just 15 minutes.
Ingredients
Scale
Chicken and Vegetables
- 2 cups cooked chicken, shredded
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1 cup romaine lettuce, chopped
- 1/4 cup red onion, diced
Cheese and Wraps
- 1/2 cup shredded cheddar cheese
- 4 large flour tortillas
Southwest Sauce
- 1/4 cup ranch dressing
- 2 tbsp salsa
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare southwest sauce: In a small bowl, mix together ranch dressing, salsa, chili powder, cumin, garlic powder, salt, and pepper to create a flavorful southwest sauce. Set it aside to let the flavors combine.
- Combine chicken and veggies: In a large bowl, toss together the shredded chicken, black beans, corn, diced red bell pepper, sliced avocado, chopped romaine lettuce, diced red onion, and shredded cheddar cheese for a colorful and hearty filling.
- Add the sauce: Drizzle the prepared southwest sauce over the chicken and vegetable mixture, then toss everything gently to coat all ingredients evenly with the sauce.
- Assemble the wraps: Lay out the flour tortillas flat on a clean surface. Spoon a generous amount of the chicken mixture onto the center of each tortilla, ensuring even distribution for each wrap.
- Wrap it up: Fold the sides of the tortilla inward, then tightly roll it up from one end to form a compact wrap that holds all fillings securely.
- Serve and enjoy: Slice each wrap in half diagonally for easy handling and serve immediately to enjoy the fresh flavors and textures at their best.
Notes
- For added spice, include a few dashes of hot sauce in the southwest sauce.
- Use whole wheat tortillas for a healthier alternative.
- Cook chicken seasoned with taco spices for extra Southwest flavor.
- Wraps can be made ahead and refrigerated for up to 24 hours, but add avocado just before serving to avoid browning.
- If preferred, substitute ranch dressing with a Greek yogurt-based ranch for a lighter sauce.
