Santa Fe Grilled Chicken Salad Wrap
Transform your lunch routine with this vibrant and flavorful Santa Fe Grilled Chicken Salad Wrap! Bursting with tender, smoky grilled chicken seasoned with chili powder and cumin, this wrap is paired with a medley of crisp romaine lettuce, juicy cherry tomatoes, black beans, and sweet corn for a Southwestern-inspired twist. A zesty chipotle-lime dressing ties it all together, offering the perfect balance of creamy and spicy notes. Wrapped in a soft flour tortilla and sprinkled with Monterey Jack cheese, this easy-to-make recipe comes together in just 30 minutes, making it an ideal option for busy weeknights or meal prep. Perfectly filling yet fresh and light, this wrap guarantees a satisfying bite every time. Serve with extra dressing or a side of tortilla chips for a complete meal experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 0.5 cup Black beans (canned, rinsed and drained)
- 0.5 cup Corn kernels (canned, rinsed and drained or fresh)
- 0.5 cup Monterey Jack cheese (shredded)
- 4 pieces Flour tortillas (large, 10-inch)
- 2 tablespoons Cilantro (optional, chopped)
- 0.25 cup Sour cream
- 1 tablespoon Chipotle peppers in adobo sauce (minced)
- 1 tablespoon Lime juice
Instructions
Preheat your grill or grill pan to medium-high heat.
In a small bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and black pepper to form a marinade.
Brush the chicken breasts with the marinade on both sides.
Grill the chicken breasts for 6-8 minutes per side or until they reach an internal temperature of 165°F (74°C). Remove from the grill and let rest for 5 minutes.
Meanwhile, wash and chop the romaine lettuce into bite-sized pieces. Halve the cherry tomatoes.
In a small bowl, combine sour cream, minced chipotle peppers, and lime juice to make the dressing. Stir well and set aside.
Slice the grilled chicken breasts into thin strips or bite-sized pieces.
In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, black beans, corn, shredded cheese, and cilantro (if using). Add the sliced grilled chicken and mix gently.
Spread 1 tablespoon of the chipotle dressing onto each tortilla, leaving a small border around the edges.
Add 1 cup of the salad mixture to each tortilla. Roll them tightly, folding in the sides as you go to form a wrap.
Cut the wraps in half diagonally and serve immediately. Optionally, serve with extra chipotle dressing on the side for dipping.
Nutrition Facts
Calories |
2315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 365 mg | 122% | |
| Sodium | 4057 mg | 176% | |
| Total Carbohydrate | 205.9 g | 75% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 20.5 g | ||
| Protein | 160.9 g | 322% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 874 mg | 67% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1604 mg | 34% | |
*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.
