Description
This Crunchy Southwestern Chicken Wrap is a flavorful, easy-to-make lunch option featuring shredded chicken mixed with southwestern seasonings, black beans, corn, and fresh veggies, all wrapped in a soft flour tortilla with a zesty creamy sauce and crunchy tortilla chips for texture.
Ingredients
Scale
Filling
- 2 cups cooked and shredded chicken breast
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup corn kernels (fresh, canned, or frozen and thawed)
- 1/2 cup diced red bell pepper
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded cheddar or pepper jack cheese
Sauce
- 1/3 cup sour cream or Greek yogurt
- 2 tablespoons salsa
- 1 teaspoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
Other
- 1 cup crushed tortilla chips
- 4 large flour tortillas (burrito-size)
Instructions
- Combine Filling Ingredients: In a large bowl, mix the shredded chicken, black beans, corn, red bell pepper, red onion, fresh cilantro, and shredded cheese until well blended.
- Prepare Sauce: In a small bowl, whisk together the sour cream or Greek yogurt, salsa, lime juice, chili powder, cumin, salt, and pepper to create a creamy southwestern sauce.
- Mix Sauce with Filling: Pour the sauce over the chicken mixture and toss carefully to coat all ingredients evenly with the flavorful sauce.
- Add Crunch: Just before assembling the wraps, fold in the crushed tortilla chips gently to maintain their crunchiness.
- Assemble Wraps: Lay out the flour tortillas flat. Evenly divide the filling between each tortilla. Roll each tortilla tightly, folding in the sides for a secure wrap.
- Serve: Slice the wraps in half diagonally and serve immediately. Alternatively, wrap them in foil to take on the go while keeping the crunch intact by adding chips just before eating.
Notes
- For extra heat, add chopped jalapeños or use a spicier salsa in the sauce mixture.
- To make a lighter version, substitute low-fat cheese and Greek yogurt for sour cream.
- To preserve the crunchiness, add the crushed tortilla chips just before serving rather than mixing too early.
- These wraps can be prepared ahead of time and refrigerated, but don’t add the chips until ready to eat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Southwestern
