Ingredients
Equipment
Method
- Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Ensure each piece is evenly coated with the spices.1 pound boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, to taste salt and black pepper
- Heat a large skillet or frying pan over medium-high heat. Add the seasoned chicken pieces in a single layer. Cook for 6-8 minutes, or until the chicken is cooked through and nicely browned, flipping halfway through. Once cooked, remove the chicken from the skillet and set aside.
- In the same skillet (no need to wash it), add the rinsed and drained black beans, corn kernels, and diced red onion. Sauté for about 3-5 minutes over medium heat, just until the vegetables are warmed through and the onion has softened slightly.1 (15-ounce) can black beans, 1 cup corn kernels, 1/2 cup red onion
- In a medium bowl, combine the cooked chicken, the sautéed black bean and corn mixture, chopped cilantro, mayonnaise (or Greek yogurt), lime juice, and hot sauce (if using). Stir everything together until well combined and the chicken and vegetables are evenly coated with the creamy dressing. Taste and adjust seasoning if needed, adding more salt, pepper, lime juice, or hot sauce to your preference.1/4 cup fresh cilantro, 1/4 cup mayonnaise or Greek yogurt, 2 tablespoons lime juice, 1 teaspoon hot sauce
- Lightly warm your tortillas according to package directions. This can be done in a dry skillet, in the microwave for a few seconds, or wrapped in foil in a warm oven. Warm tortillas are more pliable and less likely to tear when assembling the wraps.
- Lay a warm tortilla flat. Spoon a generous amount of the Southwest chicken filling down the center of the tortilla, leaving some space at the top and bottom.
- This is where you can get creative! Layer on your favorite toppings like shredded lettuce, diced tomatoes, sliced avocado, and shredded cheese.
- Fold in the sides of the tortilla over the filling, then tightly roll up the tortilla from the bottom to create your delicious Southwest Chicken Wrap.
- Serve immediately. For an extra special touch, you can slice the wraps in half diagonally before serving.
Notes
For best results, it's recommended to store the filling separately from the tortillas if you plan to keep it longer than one day, as the filling can make the tortillas soggy over time.
