Southwestern Chicken Wrap
Bursting with bold flavors and vibrant ingredients, this Southwestern Chicken Wrap is a quick and satisfying meal perfect for lunch or dinner. Juicy, spice-rubbed chicken breasts are seared to perfection, then paired with crisp romaine lettuce, sweet corn, hearty black beans, and creamy shredded cheddar cheese. A tangy homemade Southwestern dressing, made with sour cream, lime juice, and a hint of optional hot sauce, ties everything together for a zesty finish. Wrapped snugly in a warm flour tortilla, these protein-packed wraps are both portable and pleasing to the palate. Ready in just 30 minutes, this recipe is ideal for busy weeknights or meal prep, offering a delicious way to enjoy the bold, smoky, and fresh flavors of the Southwest.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces flour tortillas (large)
- 2 cups romaine lettuce
- 1 cup tomatoes, diced
- 1 cup shredded cheddar cheese
- 0.5 cup canned black beans, drained and rinsed
- 0.5 cup corn kernels (fresh, canned, or frozen)
- 0.5 cup sour cream
- 0.25 cup mayonnaise
- 1 tablespoon lime juice
- 0.5 teaspoon hot sauce (optional)
Instructions
Begin by prepping the chicken. Pat the chicken breasts dry with paper towels and season them on both sides with chili powder, cumin, paprika, salt, and black pepper.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts and cook for 6–8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.
While the chicken is cooking, prepare the southwestern dressing by mixing sour cream, mayonnaise, lime juice, and hot sauce (if using) in a small bowl. Stir until smooth and set aside.
Warm the flour tortillas in a dry skillet or microwave to make them pliable.
Assemble the wraps: lay a warm tortilla flat on a cutting board or plate. Spread 1–2 tablespoons of the southwestern dressing evenly over the tortilla.
Layer with romaine lettuce, diced tomatoes, shredded cheddar cheese, black beans, corn kernels, and sliced chicken.
Fold in the sides of the tortilla and then roll it tightly from the bottom upwards, securing the filling inside.
Repeat the process for the remaining tortillas and serve immediately. For added convenience, wrap each in foil or parchment paper if serving on the go.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.7 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 639 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.
