Description
High-protein Southwest Chicken Wraps packed with seasoned chicken, fresh vegetables, and creamy Southwest sauce, ready in just 20 minutes and perfect for meal prep.
Ingredients
Units
Scale
Chicken and Seasoning
- 1 lb boneless, skinless chicken breasts cut into strips
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- salt and pepper to taste
Wrap and Fillings
- 4 large flour tortillas 10-inch
- 1 cup romaine lettuce shredded
- 1/2 cup corn kernels fresh or canned, drained
- 1/2 cup black beans rinsed and drained
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onion thinly sliced
- 1/2 avocado sliced
- 1/4 cup fresh cilantro chopped
Southwest Sauce
- 1/4 cup Greek yogurt for Southwest sauce
- 2 tbsp mayonnaise for Southwest sauce
- 1 tbsp fresh lime juice for Southwest sauce
- 1 tsp honey for Southwest sauce
- 1/2 tsp chipotle powder adjust to taste for Southwest sauce
Instructions
- Season Chicken: In a small bowl, combine chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cut chicken breasts into even strips about 1/2-inch thick and rub the spice mixture all over each piece until well coated.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken strips in a single layer and cook for 5-7 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes.
- Make Southwest Sauce: While chicken cooks, whisk together Greek yogurt, mayonnaise, lime juice, honey, chipotle powder, and salt in a small bowl until smooth. Taste and adjust chipotle powder based on heat preference.
- Warm Tortillas: Warm tortillas in a dry skillet over medium heat for 30 seconds per side, or microwave wrapped in a damp paper towel for 30 seconds until pliable.
- Assemble Wraps: Lay a warm tortilla flat and spread 1-2 tablespoons of Southwest sauce down the center vertically, leaving 2 inches at top and bottom. Layer with lettuce, sliced chicken, corn, black beans, tomatoes, red onion, avocado, and cilantro. Use about 3/4 cup total filling per wrap.
- Wrap and Serve: Fold the bottom edge up over the filling, then fold in both sides. Roll tightly from bottom to top, keeping sides tucked in. Cut diagonally in half and serve immediately or wrap tightly in foil for storage.
Notes
- For meal prep, assemble wraps without avocado and tomatoes, adding them fresh when ready to eat.
- Pack Southwest sauce separately to prevent soggy tortillas.
- Store wrapped tightly in plastic wrap or foil in refrigerator for up to 3 days.
- Can substitute with rotisserie chicken to save time.
- For gluten-free option, use gluten-free tortillas.
