Southwest Chicken Wraps (Print version)
Flavorful chicken wraps with southwest spices, fresh veggies, and tangy cream sauce
# What you'll need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts (about 14 oz), cut into thin strips
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Wraps & Vegetables
09 - 4 large flour tortillas (10 inch diameter)
10 - 1 cup romaine lettuce, thinly sliced
11 - 1 cup cherry tomatoes, quartered
12 - 1/2 cup canned black beans, rinsed and drained
13 - 1/2 cup corn kernels
14 - 1/4 cup red onion, finely diced
15 - 1/2 avocado, sliced
→ Southwest Sauce
16 - 1/4 cup sour cream
17 - 2 tablespoons mayonnaise
18 - 1 tablespoon lime juice
19 - 1 teaspoon hot sauce
20 - 1/2 teaspoon chili powder
21 - 1/4 teaspoon garlic powder
22 - Salt and pepper to taste
# How to make it:
01 - Toss chicken strips with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
02 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove from heat.
03 - In a small bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce, chili powder, garlic powder, salt, and pepper until smooth and well combined.
04 - Warm tortillas in a dry skillet or microwave until pliable and easy to fold.
05 - Lay each tortilla flat and spread 1-2 tablespoons of southwest sauce down the center. Layer with lettuce, cooked chicken, tomatoes, black beans, corn, red onion, and avocado.
06 - Fold in the sides of each tortilla and roll up tightly from the bottom to form a secure wrap. Slice in half and serve immediately or wrap in foil for portable meals.
# Expert suggestions:
01 -
- The southwest sauce comes together in seconds but tastes like you simmered it for hours
- Perfect for meal prep and actually better the next day when flavors have mingled
- Crowd pleaser that works for weeknight dinners or weekend lunch with friends
02 -
- Overcrowding the pan steams the chicken instead of searing it, work in batches if needed
- Room temperature ingredients mix more smoothly into the sauce without any lumps
- Let chicken rest for 2 minutes after cooking so juices redistribute instead of escaping
03 -
- Grill the chicken outdoors when weather permits for an extra layer of smokiness
- Prep all ingredients in advance and let everyone assemble their own wraps
- Warm wraps in a tortilla press if you have one for restaurant-style results