Name: Southwest Chicken Wrap
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Southwest
Ingredients: 2 cups cooked chicken breast, shredded or chopped; 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; Salt and pepper to taste; 1 cup canned black beans, drained and rinsed; 1 cup corn kernels (fresh, canned, or thawed); 1/2 cup diced red bell pepper; 1/2 cup shredded cheddar cheese; 1/4 cup chopped cilantro; 1/2 cup sour cream or Greek yogurt; 2 tablespoons salsa; Juice of 1/2 lime; 4 large flour tortillas (10-inch)

I make this Southwest Chicken Wrap whenever I want something flavorful, filling, and quick. It’s packed with seasoned chicken, black beans, sweet corn, melty cheese, and a creamy, zesty sauce all wrapped inside a soft tortilla. I love how it comes together in under 30 minutes, making it perfect for busy lunches or easy weeknight dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken breast, shredded or chopped

1 tablespoon olive oil

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

Salt and pepper to taste

1 cup canned black beans, drained and rinsed

1 cup corn kernels (fresh, canned, or frozen and thawed)

1/2 cup diced red bell pepper

1/2 cup shredded cheddar cheese

1/4 cup chopped cilantro

1/2 cup sour cream or Greek yogurt

2 tablespoons salsa

Juice of 1/2 lime

4 large flour tortillas (10-inch)

Directions

I start by heating olive oil in a medium skillet over medium heat. Then I add the cooked chicken along with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. I stir everything together and let it warm through for about 3 to 4 minutes.

In a small bowl, I mix the sour cream or Greek yogurt with salsa and fresh lime juice to create a creamy southwest sauce.

I lay the tortillas flat and spread a spoonful of sauce in the center of each one. I divide the seasoned chicken evenly among the wraps, then add black beans, corn, diced red bell pepper, shredded cheese, and chopped cilantro.

Then I drizzle a little extra sauce over the filling before folding in the sides and rolling each tortilla tightly into a wrap.

If I want a toasted finish, I place the wraps seam-side down in a heated skillet and cook them for 1 to 2 minutes per side until golden and slightly crispy.

I slice them in half and serve immediately with extra sauce or salsa on the side.

Servings and timing

This recipe makes 4 wraps.

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Each wrap contains approximately 410 kcal.

Variations

I sometimes swap the chicken for grilled shrimp or sliced steak when I want to change the protein. For a vegetarian option, I skip the chicken and add extra black beans or even some sautéed mushrooms.

When I want extra heat, I mix diced jalapeños into the filling or add hot sauce to the creamy dressing. If I’m aiming for a lighter version, I use whole wheat tortillas and plain Greek yogurt instead of sour cream.

For extra crunch, I like adding shredded lettuce or crushed tortilla chips right before wrapping.

Storage/Reheating

I store leftover wraps tightly wrapped in foil or in an airtight container in the refrigerator for up to 3 days.

When reheating, I prefer warming them in a skillet over medium heat to keep the tortilla slightly crispy. If I’m in a hurry, I microwave them for about 1 to 2 minutes, though the tortilla will be softer. If I plan to meal prep, I sometimes store the filling and tortillas separately and assemble fresh when ready to eat.

FAQs

Can I use rotisserie chicken?

Yes, I often use rotisserie chicken to save time. I simply shred it and warm it with the spices to boost the flavor.

Can I make this wrap ahead of time?

I can prepare the filling and sauce in advance and store them separately. I usually assemble the wraps just before serving to prevent them from becoming soggy.

Can I freeze these wraps?

I can freeze them without the fresh vegetables and sauce for best results. I wrap them tightly and freeze for up to 2 months, then reheat in a skillet or oven.

What other cheeses work well?

I sometimes use Monterey Jack, pepper jack, or a Mexican blend if I want a different flavor profile.

How do I keep the wraps from falling apart?

I avoid overfilling the tortillas and make sure to fold in the sides tightly before rolling. Placing them seam-side down helps keep them secure, especially if I toast them.

Conclusion

I love how these Southwest Chicken Wraps bring together bold spices, creamy sauce, and fresh ingredients in one easy meal. They’re satisfying, customizable, and perfect for both busy weekdays and relaxed weekends. Whenever I need a dependable and flavorful dish, this wrap is one of my favorite go-to recipes.

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