Ingredients
Equipment
Method
- If you don't have pre-cooked chicken, start by cooking your chicken breasts or thighs. You can boil them, bake them, or pan-fry them. For pan-frying, toss the chicken with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook over medium-high heat for about 6-8 minutes per side, until cooked through. Once cooled slightly, shred or dice the chicken into bite-sized pieces.1 tablespoon olive oil, 1 teaspoon chili powder, 0.5 teaspoon cumin, 0.5 teaspoon smoked paprika, 0.25 teaspoon garlic powder, salt and freshly ground black pepper, 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded or diced
- In a medium bowl, combine the cooked and shredded chicken, rinsed black beans, drained corn, chopped red onion, chopped bell pepper, chopped cilantro, and jalapeño (if using).1 pound boneless, skinless chicken breasts or thighs, cooked and shredded or diced, 1 (15-ounce) can black beans, rinsed and drained, 1 (15-ounce) can corn, drained, 0.5 cup chopped red onion, 0.5 cup chopped bell pepper, 0.25 cup chopped fresh cilantro, 0.5 cup diced jalapeño
- In a small bowl, whisk together the mayonnaise or Greek yogurt, lime juice, adobo sauce, honey or maple syrup (if using), cumin, salt, and pepper until smooth and well combined. Taste and adjust seasonings as needed. You can add more adobo sauce for extra heat or more lime juice for tanginess.0.5 cup mayonnaise or Greek yogurt, 2 tablespoons lime juice, 1 tablespoon adobo sauce from a can of chipotle peppers, 1 teaspoon honey or maple syrup, 0.5 teaspoon cumin, salt and freshly ground black pepper
- Warm the tortillas slightly by microwaving them for 15-20 seconds, or by warming them in a dry skillet. This makes them more pliable and less likely to tear.4-6 large flour tortillas or whole wheat tortillas
- Spoon a generous amount of the Southwest chicken filling onto the center of each tortilla. Drizzle a good portion of the creamy Southwest dressing over the filling. Add your desired optional toppings like shredded lettuce, diced tomatoes, avocado slices, cheese, salsa, or sour cream.shredded lettuce, diced tomatoes, avocado slices, shredded Monterey Jack or cheddar cheese, salsa, sour cream
- Tightly fold in the sides of the tortilla, then roll it up from the bottom to create a secure wrap. Slice in half if desired, and serve immediately.
Notes
These Southwest Chicken Wraps are an absolute delight, boasting a vibrant medley of flavors and textures that will tantalize your taste buds. The star of the show is the perfectly seasoned chicken intertwined with hearty black beans, sweet corn, and crisp veggies, all brought together by a luscious, zesty Southwest dressing that’s simply irresistible. It’s a delightful twist on a classic chicken salad wrap, offering a more robust and exciting flavor profile. Not only are these wraps incredibly delicious, but they are also a fantastic budget-friendly option for feeding your family or yourself. Making them at home allows you to control the ingredients and avoid the higher costs associated with pre-made meals or restaurant versions. The combination of creamy dressing, savory chicken, and fresh toppings is truly a winning combination.
Storing: For the best freshness, it's recommended to store the components of the Southwest Chicken Wraps separately. Refrigerate the cooked chicken and vegetable mixture in an airtight container. The creamy Southwest dressing can also be stored in an airtight container in the refrigerator for up to 4-5 days. If you've already assembled the wraps but won't eat them immediately, wrap them tightly in plastic wrap or foil and refrigerate. They are best consumed within 1-2 days, as the tortillas can become a little soggy over time.
Reheating: If you prefer your wraps warm, you can unroll them and gently reheat the filling in a skillet over medium heat until warmed through. Then, reassemble the wrap with fresh toppings. Alternatively, you can microwave the assembled wrap for 30-60 seconds, but be mindful that the tortilla may become softer.
Freezing: It is not recommended to freeze the assembled Southwest Chicken Wraps, as the texture of the tortilla and the fresh ingredients can be negatively impacted. However, you can freeze the cooked chicken and vegetable filling (without the dressing) for up to 2-3 months. Thaw overnight in the refrigerator and then proceed with making the wraps. The dressing can also be frozen in an ice cube tray for individual portions, though thawing may affect its creamy texture.
