Description
This Southwest Chicken Wrap is a vibrant and flavorful meal combining shredded chicken, black beans, corn, fresh vegetables, and a zesty southwest sauce, all wrapped in a soft flour tortilla. Perfect for a quick and satisfying lunch or dinner, this wrap delivers a delicious blend of creamy, spicy, and fresh tastes with minimal prep and cook time.
Ingredients
Scale
Meat and Vegetables
- 2 cups cooked chicken, shredded
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1 cup romaine lettuce, chopped
- 1/4 cup red onion, diced
Dairy
- 1/2 cup shredded cheddar cheese
Wrap and Sauce
- 4 large flour tortillas
- 1/4 cup ranch dressing
- 2 tbsp salsa
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Southwest Sauce: In a small bowl, thoroughly combine ranch dressing, salsa, chili powder, cumin, garlic powder, salt, and pepper. Set this flavorful southwest sauce aside to let the spices meld.
- Mix the Wrap Filling: In a large bowl, combine the shredded chicken, black beans, corn kernels, diced red bell pepper, sliced avocado, chopped romaine lettuce, diced red onion, and shredded cheddar cheese to create a colorful and hearty filling.
- Coat with Sauce: Drizzle the previously made southwest sauce over the chicken and vegetable mixture. Toss everything gently but thoroughly so that all ingredients are evenly coated with the sauce, infusing bold southwestern flavors throughout.
- Assemble the Wraps: Lay out each flour tortilla flat. Spoon an even amount of the chicken mixture onto the center of each tortilla, making sure not to overfill to facilitate wrapping.
- Fold and Roll: Fold the sides of each tortilla toward the center, then tightly roll the tortilla from one end to the other to securely enclose the filling, forming a neat wrap.
- Serve: Cut each wrap in half diagonally to make it easier to eat and present. Serve immediately to enjoy the fresh textures and tastes.
Notes
- Use warm tortillas for easier rolling and better pliability.
- For added heat, increase the chili powder or add a dash of hot sauce to the southwest sauce.
- Leftover wraps can be stored wrapped tightly in the refrigerator for up to 2 days.
- To make it gluten-free, substitute flour tortillas with gluten-free wraps.
- Grilled chicken can be used instead of cooked shredded chicken for extra smoky flavor.
