Description
These Southwest Chicken Wraps are a flavorful, quick, and easy meal perfect for lunch or dinner. Juicy, seasoned chicken breasts are cooked to perfection and wrapped in warm flour tortillas with fresh vegetables, black beans, corn, cheese, and a creamy sauce. This vibrant recipe combines zesty spices and fresh ingredients to create a satisfying and nutritious wrap that can be served immediately or packed for on-the-go meals.
Ingredients
Chicken and Seasoning
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Wrap and Fillings
- 4 large flour tortillas
- 1 cup lettuce, shredded
- 1 cup tomatoes, diced
- 1 cup corn, drained (canned or frozen)
- ½ cup black beans, rinsed and drained
- ½ cup shredded cheese (cheddar or jack)
- ½ cup sour cream or Greek yogurt
- ¼ cup salsa
- Fresh cilantro, for garnish (optional)
Instructions
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Season the chicken breasts evenly with chili powder, cumin, paprika, garlic powder, salt, and pepper. Place the chicken in the hot skillet and cook for 6-7 minutes on each side, or until fully cooked and the juices run clear. Remove the chicken from the skillet and allow it to cool slightly before slicing thinly.
- Prepare the Wraps: While the chicken is cooling, lay the flour tortillas flat on a clean surface or plate to prepare them for the fillings.
- Add the Fillings: Begin assembling the wraps by spreading a layer of shredded lettuce evenly on each tortilla. Next, distribute the diced tomatoes, drained corn, and rinsed black beans over the lettuce. Add a generous portion of sliced chicken on top of the vegetables.
- Cheese and Sauce: Sprinkle shredded cheese over the assembled fillings. Then, add a dollop of sour cream or Greek yogurt followed by a spoonful of salsa on each wrap. Optionally, garnish with fresh cilantro if desired.
- Wrap It Up: Carefully fold in the sides of each tortilla, then roll from the bottom to the top, enclosing all the fillings securely within the wrap.
- Slice and Serve: Cut each wrap diagonally in half for a neat and attractive presentation. Serve the wraps immediately for the best flavor and texture, or wrap them in parchment paper to enjoy as convenient grab-and-go lunches.
Notes
- For a gluten-free option, use gluten-free tortillas instead of flour tortillas.
- To add extra spice, include sliced jalapeños or a drizzle of hot sauce before wrapping.
- Chicken can be grilled instead of pan-cooked for a smoky flavor.
- Use Greek yogurt as a healthier alternative to sour cream.
- Wraps can be made ahead and refrigerated, but dress with salsa and sour cream just before serving to prevent sogginess.
