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southwest wrap

Southwest Chicken Wrap

The Crispy Chef
Got leftover chicken and need a quick lunch? This southwest chicken wrap is packed with protein, veggies, and a delicious creamy sauce, making it a perfect meal prep option for lunch boxes or quick dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Mexican
Servings 4
Calories 450 kcal

Equipment

  • Skillet
  • Mixing bowl
  • Cutting board
  • Knife
  • Measuring Spoons
  • Measuring Cups

Ingredients
  

For the Chicken:

  • 2 boneless skinless chicken breasts (about 1 pound)
  • 2 tablespoons southwest seasoning
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the Wrap:

  • 4 large flour tortillas
  • 1 cup black beans rinsed and drained
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 red bell pepper diced
  • 1/2 red onion thinly sliced
  • 1 avocado sliced
  • 1 cup shredded romaine lettuce
  • 1/2 cup shredded cheddar cheese

For the Southwest Sauce:

  • 1/4 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon southwest seasoning
  • 1/2 teaspoon garlic powder
  • Hot sauce to taste

Instructions
 

Prepare the Chicken:

  • Season chicken breasts with southwest seasoning, salt, and pepper.
  • Heat olive oil in a skillet over medium-high heat.
  • Cook chicken for 5-7 minutes per side until internal temperature reaches 165°F.
  • Let rest for 5 minutes before slicing into strips.

Make the Southwest Sauce:

  • In a small bowl, mix Greek yogurt, mayonnaise, lime juice, southwest seasoning, garlic powder, and hot sauce.
  • Whisk until smooth and set aside.
  • Prepare Fresh Ingredients:
  • Rinse and drain black beans.
  • Dice bell pepper and thinly slice red onion.
  • Shred lettuce and slice avocado just before assembly.

Assemble the Wrap:

  • Warm tortillas slightly for better flexibility.
  • Spread 2 tablespoons of southwest sauce on each tortilla.
  • Layer lettuce, chicken, black beans, corn, bell pepper, onion, avocado, and cheese.
  • Fold in the sides, then roll from the bottom up, tucking in the sides.
  • Cut in half diagonally for easier eating.

Serving Options:

  • Serve immediately or wrap tightly in parchment paper.
  • For a warm wrap, heat in a skillet for 1-2 minutes.

Notes

Use rotisserie chicken for a quicker version.
Substitute Greek yogurt with sour cream if preferred.
Store leftover wraps in an airtight container for up to 2 days.
Make it vegetarian by replacing chicken with extra beans or roasted sweet potatoes.

Nutrition

Calories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gCholesterol: 55mgSodium: 680mgFiber: 8gSugar: 5g
Keyword chicken wrap, easy healthy wrap, easy lunch, meal prep, southwest chicken wrap
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