Ingredients
Equipment
Method
- In a medium bowl, toss the bite-sized chicken pieces with olive oil, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper. Ensure the chicken is evenly coated with the spices.1 pound boneless, skinless chicken breasts or thighs, 1 tablespoon olive oil, 1 teaspoon chili powder, 0.5 teaspoon cumin, 0.5 teaspoon smoked paprika, 0.25 teaspoon garlic powder, 0.25 teaspoon cayenne pepper, to taste salt, to taste freshly ground black pepper
- Heat a large skillet or a grill pan over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, or until fully cooked through and no pink remains. Stir occasionally to ensure even cooking. Once cooked, remove the chicken from the skillet and set aside.
- While the chicken is cooking, prepare the dressing. In a small bowl, whisk together the mayonnaise, fresh lime juice, taco seasoning, minced garlic, salt, and pepper until smooth and well combined. Taste and adjust seasoning as needed.0.5 cup mayonnaise, 2 tablespoons lime juice, 1 teaspoon taco seasoning, 1 clove garlic, to taste salt, to taste pepper
- Lightly warm the flour tortillas. You can do this by microwaving them for 20-30 seconds, briefly heating them in a dry skillet, or warming them directly over a low gas flame for a few seconds (be careful not to burn them). Warm tortillas are more pliable and less likely to tear.4 large flour tortillas
- Lay one warmed tortilla flat. Spread a generous tablespoon or two of the creamy Southwest dressing down the center. Top with a portion of the cooked chicken, followed by shredded cheese, black beans, corn kernels, chopped red onion, and fresh cilantro.0.5 cup mayonnaise, 1 pound boneless, skinless chicken breasts or thighs, 1 cup shredded Monterey Jack cheese or a Mexican blend, 0.5 cup canned black beans, 0.5 cup corn kernels, 0.25 cup red onion, 0.25 cup fresh cilantro
- If you’re using any optional toppings like diced avocado, salsa, or sour cream, add them now.Diced avocado or guacamole, Salsa, Sour cream or Greek yogurt, Shredded lettuce
- To fold, bring in the sides of the tortilla over the filling, then tightly roll up from the bottom. If the wrap is starting to fall apart, you can secure it with a toothpick.
- Serve your Southwest Chicken Wraps immediately. You can cut them in half diagonally for easier eating, or enjoy them whole.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium-low heat.
