Description

These Chicken Burrito Wraps are a quick, hearty, and customizable meal filled with shredded chicken, rice, beans, corn, tomatoes, cheese, and a creamy, spiced sauce, all wrapped in a warm flour tortilla and optionally toasted for added crunch.

Ingredients

2 cups cooked shredded chicken (rotisserie or grilled)

1 cup cooked white or brown rice

1 cup canned black beans, rinsed and drained

1/2 cup corn kernels (fresh, canned, or frozen)

1/2 cup diced tomatoes or salsa

1/2 cup shredded cheddar or Mexican blend cheese

1/4 cup chopped fresh cilantro

1/2 cup sour cream or Greek yogurt

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

Salt and pepper to taste

4 large flour tortillas

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Instructions

In a large bowl, combine shredded chicken, rice, black beans, corn, tomatoes, cheese, and cilantro.
In a separate small bowl, mix sour cream or Greek yogurt with chili powder, cumin, garlic powder, salt, and pepper to make the sauce.
Pour the sauce over the chicken mixture and stir until everything is well coated.
Warm the flour tortillas to make them pliable.
Spoon the filling into the center of each tortilla, fold in the sides, and roll tightly into burrito-style wraps.
Optional: Toast each wrap in a skillet over medium heat for 1–2 minutes per side until golden and crisp.
Slice in half and serve warm, or wrap in foil for meal prep.

Notes

Use Greek yogurt instead of sour cream for a lighter option.

Add jalapeños or hot sauce for extra spice.

Make it vegetarian by omitting chicken and adding more beans or veggies.

Store un-toasted wraps in the fridge for up to 3 days.

To reheat, toast in a skillet or oven to retain crispiness.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 wrap
Calories: 420
Sugar: 3g
Sodium: 620mg
Fat: 17g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 28g
Cholesterol: 70mg