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Easy Southwest Chicken Wrap

A fresh and flavorful Southwest Chicken Wrap filled with seasoned chicken, black beans, corn, crisp vegetables, and creamy lime sauce. Perfect for a quick lunch or easy dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken Filling
  • 2 cups Cooked chicken breast, shredded
  • 1 teaspoon Chili powder
  • 1 teaspoon Ground cumin
  • 0.5 teaspoon Garlic powder
  • 0.5 teaspoon Paprika
  • 1 tablespoon Olive oil
  • 1 tablespoon Lime juice Freshly squeezed
Wrap Ingredients
  • 4 Large flour tortillas
  • 1 cup Black beans, drained and rinsed
  • 1 cup Corn kernels
  • 1 cup Diced tomatoes
  • 0.25 cup Red onion, finely chopped
  • 1 cup Shredded lettuce
  • 1 cup Shredded cheddar cheese
  • 1 Avocado, sliced
Creamy Southwest Sauce
  • 0.5 cup Sour cream or Greek yogurt
  • 1 tablespoon Lime juice
  • 0.5 teaspoon Chili powder
  • 0.25 teaspoon Ground cumin

Equipment

  • Skillet
  • Mixing Bowl

Method
 

Instructions
  1. Heat olive oil in a skillet over medium heat. Add shredded chicken, chili powder, cumin, garlic powder, paprika, and lime juice. Stir and cook for 3-5 minutes until warmed through and evenly coated.
  2. In a small bowl, mix sour cream or Greek yogurt with lime juice, chili powder, and cumin until smooth to create the creamy Southwest sauce.
  3. Lay a tortilla flat and layer seasoned chicken, black beans, corn, tomatoes, red onion, lettuce, cheese, and avocado in the center.
  4. Drizzle with the creamy sauce. Fold in the sides of the tortilla and roll tightly from bottom to top to form a wrap.
  5. Optional: Toast the wrap seam-side down in a dry skillet for 2-3 minutes per side until lightly golden. Slice and serve.

Notes

For a lighter version, use Greek yogurt instead of sour cream. Store filling separately for meal prep and assemble fresh before serving to keep wraps crisp.