Southwest Chicken Wraps (Print Version)
Seasoned chicken with crunchy vegetables and creamy southwest sauce rolled in warm tortillas
# What You'll 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)
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
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
# Directions:
01 - Toss chicken strips with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove from heat.
03 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce (if using), chili powder, garlic powder, salt, and pepper to make the southwest sauce.
04 - Warm tortillas in a dry skillet or microwave until pliable.
05 - Lay each tortilla flat and spread 1-2 tablespoons of southwest sauce down the center. Top 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 wrap. Slice each wrap in half. Serve immediately or wrap in foil for on-the-go meals.
# Expert Tips:
01 -
- Everything comes together in under 30 minutes but tastes like you spent way more effort on it
- The southwest sauce transforms simple ingredients into something you will actually crave on random Tuesdays
02 -
- Overcrowding the pan when cooking chicken will steam it instead of searing it so work in batches if needed
- The sauce needs at least 10 minutes in the fridge to let the flavors meld together properly
03 -
- Let the chicken rest for a couple minutes after cooking so the juices redistribute throughout the meat
- Warm your finished wraps in the oven for 5 minutes if you want that melty, toasty experience