Description
Loaded with smoky chicken, vibrant veggies, and creamy toppings, these Southwest Chicken Wraps are a Tex-Mex delight. Quick, easy, and endlessly customizable, they’re perfect for any meal!
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 teaspoons Southwest seasoning (see below)
- 1 tablespoon olive oil
- 4 large flour tortillas
- 1 cup black beans (rinsed and drained)
- 1 cup corn kernels (fresh or canned)
- 1 red bell pepper, thinly sliced
- 1 cup shredded lettuce
- ½ cup shredded cheddar cheese
- ½ cup salsa
- ¼ cup sour cream or plain Greek yogurt
- Juice of 1 lime
- Fresh cilantro (optional, for garnish)
Homemade Southwest Seasoning:
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the Chicken:
- Rub chicken breasts with Southwest seasoning.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until fully cooked (165°F/74°C internal temperature). Let rest for 5 minutes, then slice into thin strips.
- Sauté the Veggies:
- In the same skillet, sauté bell peppers and corn for 3-4 minutes until slightly softened. Set aside.
- Warm the Tortillas:
- Heat each tortilla in a dry skillet for a few seconds to make them pliable.
- Assemble the Wraps:
- Layer lettuce, black beans, corn, bell peppers, chicken strips, and shredded cheese in the center of each tortilla.
- Add salsa, sour cream, and a squeeze of lime juice. Garnish with cilantro if desired.
- Wrap and Serve:
- Fold the sides of the tortilla in, then roll tightly. Serve immediately or wrap in foil for later.
Notes
- Customize the Heat Level: Adjust the Southwest seasoning by adding more or less chili powder or cayenne to suit your spice preference. You can also add jalapeños for an extra kick.
- Prevent Soggy Wraps: Drain and pat dry the beans, corn, and salsa before assembling. This ensures your wraps stay fresh and hold together better.
- Roll Tightly: When assembling, fold the sides of the tortilla inward before rolling to keep the filling secure. Warming the tortilla beforehand helps prevent tearing.
- Prep Time: 15 mins
- Cook Time: 20 mins