Southwest Chicken Salad Wraps
Say hello to your new favorite lunch option: Southwest Chicken Salad Wraps! Packed with bold, zesty flavors and a satisfying mix of textures, these wraps feature tender smoked paprika-spiced chicken paired with crisp romaine lettuce, juicy cherry tomatoes, sweet corn, hearty black beans, creamy avocado, and a sprinkle of sharp cheddar. Tossed in a homemade southwest dressing infused with lime, cumin, and chili powder, every bite bursts with fresh, vibrant taste. Wrapped snugly in soft, warm flour tortillas, these wraps are a quick yet wholesome meal that's perfect for lunch on the go, a light dinner, or a casual picnic. Customizable, easy to prepare, and ready in just 35 minutes, this recipe is a crowd-pleaser that brings a Southwest twist to your table!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Smoked paprika
- 2 tablespoons Olive oil
- 2 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 1 cup Corn (cooked)
- 0.5 cup Black beans (rinsed and drained)
- 0.5 cup Shredded cheddar cheese
- 1 medium Avocado
- 0.25 cup Fresh cilantro (optional)
- 4 pieces Flour tortillas (large)
- 0.25 cup Mayonnaise
- 0.25 cup Sour cream
- 2 tablespoons Lime juice
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Cumin
- 0.25 teaspoon Chili powder
Instructions
Season the chicken breasts on both sides with the salt, pepper, and smoked paprika.
Heat a large skillet over medium-high heat and add the olive oil. Cook the chicken breasts for 6-7 minutes on each side or until fully cooked. Remove from the skillet and let rest for 5 minutes before slicing into thin strips.
While the chicken cooks, prepare the vegetables. Chop the romaine lettuce and halve the cherry tomatoes. Dice the avocado and roughly chop the cilantro, if using.
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, garlic powder, cumin, and chili powder to make the southwest dressing.
In a large mixing bowl, combine the lettuce, cherry tomatoes, corn, black beans, shredded cheddar cheese, diced avocado, and cooked chicken strips. Toss gently to combine.
Add the southwest dressing to the salad mixture and toss until everything is evenly coated.
Warm the flour tortillas in a dry skillet over medium heat for about 15-20 seconds per side or until softened. Alternatively, microwave them for 10 seconds each.
Spoon a generous portion of the chicken salad mixture into the center of each tortilla. Fold in the sides, then roll tightly into a wrap.
Serve immediately, optionally garnished with extra cilantro. Enjoy!
Nutrition Facts
Calories |
2810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.3 g | 200% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 4425 mg | 192% | |
| Total Carbohydrate | 210.6 g | 77% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 24.5 g | ||
| Protein | 160.2 g | 320% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 860 mg | 66% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2425 mg | 52% | |
*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.
