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A close-up of a Southwest Chicken Wrap cut in half, showing layers of seasoned chicken, black beans, corn, and avocado.
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Southwest Chicken Wrap

A quick and flavorful Southwest Chicken Wrap featuring tender chicken, black beans, corn, and a creamy, tangy signature sauce, all rolled into a soft flour tortilla.
Course lunch, Main Course
Cuisine American, Tex-Mex
Keyword Southwest Chicken Wrap
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 wraps
Calories 480kcal
Author C. Sophie

Equipment

  • skillet
  • Small bowl
  • Cutting Board

Ingredients

Wrap Fillings

  • 1 lb chicken breasts, rotisserie, or breaded tenders
  • 4 large flour tortillas
  • 1 cup shredded cheddar or Mexican-blend cheese
  • 1 can (15 oz) black beans rinsed and drained
  • 1 cup corn frozen, canned, or roasted
  • 2 cups romaine lettuce shredded
  • 1 cup tomatoes diced
  • 1 avocado sliced
  • 0.25 red onion finely diced
  • 0.5 cup corn chips for crunch
  • 1 tablespoon sliced jalapeños optional

Southwest Sauce

  • 0.25 cup mayonnaise
  • 0.25 cup sour cream or plain Greek yogurt
  • 2 tablespoons salsa
  • 1 lime juiced
  • 1 tablespoon taco seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin

Instructions

  • Prepare the chicken: Cook chicken breasts with taco seasoning until internal temperature reaches 165°F, or shred a pre-cooked rotisserie chicken. If using breaded tenders, bake or air fry until crispy.
  • Make the signature Southwest sauce: In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), salsa, lime juice, smoked paprika, cumin, and a pinch of taco seasoning until smooth.
  • Prepare the fillings: Rinse and drain the black beans. If using corn, lightly sauté in a skillet until slightly charred for better flavor. Chop the lettuce, tomatoes, and red onion.
  • Assemble the wrap: Lay a flour tortilla flat and spread a generous tablespoon of the Southwest sauce in the center.
  • Layer the ingredients: Top the sauce with shredded lettuce, followed by the chicken, black beans, corn, tomatoes, red onion, avocado slices, corn chips, and shredded cheese.
  • Fold and roll: Fold the left and right sides of the tortilla toward the middle, then roll tightly from the bottom to the top, ensuring the fillings stay tucked in.
  • Optional sear: For a crispy finish, place the wrap seam-side down in a dry skillet over medium heat for 1-2 minutes per side until golden brown.

Notes

Nutritional Information :
Calories: 480 | Protein: 28g | Carbohydrates: 42g | Fat: 22g | Sodium: 950mg