Dairy-Free Southwest Chicken Wrap
Elevate your lunch or dinner routine with this Dairy-Free Southwest Chicken Wrap, a bold and flavorful meal that's perfect for busy days or meal prep! Juicy spiced chicken, seasoned with a blend of chili powder, cumin, and smoked paprika, is paired with fresh romaine lettuce, juicy cherry tomatoes, creamy avocado spread, and protein-packed black beans. Wrapped in soft, dairy-free tortillas (gluten-free options available), this customizable recipe is perfect for those with dietary restrictions. Ready in just 30 minutes, these wraps make a vibrant, healthy grab-and-go meal, complete with optional corn, cilantro, and a drizzle of hot sauce for that extra kick of Southwestern flair.
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Dairy-free tortillas (large size, gluten-free if needed)
- 2 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 0.5 cup Canned black beans (rinsed and drained)
- 0.5 cup Fresh corn kernels (optional)
- 1 piece Ripe avocado
- 1 piece Lime
- 0.25 cup Fresh cilantro (optional)
- 1 teaspoon Hot sauce (optional, for serving)
Instructions
Place the chicken breasts on a clean cutting board and pat them dry with paper towels. Rub them with 1 tablespoon of olive oil.
In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Evenly sprinkle this spice rub over both sides of the chicken breasts.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken breasts for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.
While the chicken is resting, prepare the wrap fillings: chop the romaine lettuce, slice the cherry tomatoes in half, mash the avocado in a small bowl, and juice the lime over the avocado. Mix the mashed avocado with a pinch of salt to create a creamy avocado spread.
Warm the dairy-free tortillas in a dry skillet for 15-20 seconds on each side, or until they are flexible and easy to roll.
To assemble, spread a thin layer of the avocado mixture over the center of each tortilla. Layer with romaine lettuce, sliced chicken strips, cherry tomatoes, black beans, and corn kernels (if using). Add a sprinkle of cilantro and a dash of hot sauce, if desired.
Fold in the sides of the tortilla and roll it tightly into a wrap. Cut each wrap in half and serve immediately, or wrap in parchment paper for a grab-and-go meal.
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3088 mg | 134% | |
| Total Carbohydrate | 195.1 g | 71% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 17.5 g | ||
| Protein | 134.3 g | 269% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 307 mg | 24% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3185 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
