Southwest Chicken Wrap
Sink your teeth into the bold and zesty flavors of this Southwest Chicken Wrap, a quick and easy recipe perfect for busy weekdays or leisurely lunches. Juicy, marinated chicken breast seasoned with chili powder, cumin, and a splash of lime takes center stage, complemented by a vibrant medley of fresh veggies, creamy avocado, and tangy black beans. The wraps are elevated with a drizzle of homemade Southwest dressing, combining sour cream and sriracha for a creamy, spicy kick. All these mouthwatering ingredients are nestled in a soft flour tortilla, making every bite a satisfying blend of smoky, savory, and refreshing flavors. Packed with protein and vibrant textures, these wraps are ready in just 30 minutes and are ideal for a wholesome, hand-held meal that doesn’t skimp on taste.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece lime
- 4 pieces flour tortillas
- 2 cups romaine lettuce
- 1 cup canned corn
- 1 cup black beans
- 1 cup shredded cheddar cheese
- 1 piece avocado
- 1 piece tomato
- 0.5 cup sour cream
- 2 tablespoons sriracha sauce
- 0.25 cup cilantro
Instructions
Begin by marinating the chicken. In a medium bowl, mix olive oil, chili powder, cumin, salt, and black pepper. Squeeze the juice of the lime into the mixture and stir well.
Place the chicken breasts in the bowl, ensuring they are well coated with the marinade. Cover and refrigerate for at least 15 minutes while you prepare other ingredients.
In the meantime, prepare the vegetable fillings. Wash and chop the romaine lettuce, dice the tomato, and slice the avocado. Drain and rinse the canned corn and black beans.
In a small bowl, combine sour cream and sriracha sauce to form a Southwest dressing. Stir until smooth and set aside.
Once the chicken has finished marinating, heat a skillet over medium-high heat. Add the chicken breasts and cook for about 5 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 a few minutes. Then slice it into strips.
To assemble the wraps, lay each tortilla flat on a clean surface. Spread a spoonful of the Southwest dressing onto the center of each tortilla.
Layer the lettuce, corn, black beans, chicken strips, diced tomato, sliced avocado, and shredded cheddar cheese onto the tortillas.
Sprinkle chopped cilantro on top for added flavor.
Fold the sides of the tortilla inwards, then roll the tortilla tightly to form a wrap. Repeat for the remaining tortillas.
Cut each wrap in half and serve immediately with any remaining Southwest dressing on the side.
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1389 mg | 60% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 7.2 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 364 mg | 28% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 681 mg | 14% | |
*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.
