Name: Southwest Grilled Chicken Wraps
Ingredients: 1½ pounds boneless, skinless chicken breasts (about 3 medium-sized ones); 2 tablespoons olive oil (the good stuff if you’ve got it); 3 tablespoons southwest seasoning (store-bought or make your own – recipe below); Juice of 1 lime; 2 cloves garlic, minced (or more, I won’t judge); Salt and pepper to taste (be generous!); 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon smoked paprika (regular works too, but smoked is NEXT LEVEL); ½ teaspoon oregano; ½ teaspoon garlic powder; ½ teaspoon onion powder; ¼ teaspoon cayenne pepper (adjust to your spice tolerance); 6 large flour tortillas (the burrito-sized ones); 1 cup corn kernels (fresh off the cob if it’s summer, or frozen and thawed is fine); 1 can black beans, drained and rinsed; 1 red bell pepper, diced; ½ red onion, thinly sliced; 1 cup shredded pepper jack or cheddar cheese (or both, live your best life); 1 large avocado, sliced or mashed; Handful of fresh cilantro, roughly chopped (leave it out if you’re one of those “tastes like soap” people); 1 cup shredded romaine lettuce; ½ cup plain Greek yogurt (or sour cream if you’re feeling indulgent); 2 tablespoons mayo; 1 tablespoon lime juice; 1 tablespoon southwest seasoning (same as above); 1 teaspoon honey; Hot sauce to taste (I like about 10 dashes of Cholula)

Description

So I stumbled upon this recipe a few years ago when I was trying to find something to do with leftover grilled chicken that wasn’t just another sad salad. These Southwest Grilled Chicken Wraps basically saved my meal prep life! They’re packed with juicy chicken that’s got all those smoky, spicy southwest flavors, loads of veggies, some creamy avocado, and just enough cheese to make you feel like you’re being bad (even though they’re actually pretty darn healthy). I make a batch nearly every week now – they’re perfect for lunch on the go, quick dinners, or even cut into pinwheels for when friends come over and I want to look fancy without actually trying.

Ingredients

Scale

For the Chicken:

1½ pounds boneless, skinless chicken breasts (about 3 medium-sized ones)
2 tablespoons olive oil (the good stuff if you’ve got it)
3 tablespoons southwest seasoning (store-bought or make your own – recipe below)
Juice of 1 lime
2 cloves garlic, minced (or more, I won’t judge)
Salt and pepper to taste (be generous!)

Quick Homemade Southwest Seasoning (if you don’t have store-bought):

1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika (regular works too, but smoked is NEXT LEVEL)
½ teaspoon oregano
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper (adjust to your spice tolerance)

For the Wraps:

6 large flour tortillas (the burrito-sized ones)
1 cup corn kernels (fresh off the cob if it’s summer, or frozen and thawed is fine)
1 can black beans, drained and rinsed
1 red bell pepper, diced
½ red onion, thinly sliced
1 cup shredded pepper jack or cheddar cheese (or both, live your best life)
1 large avocado, sliced or mashed
Handful of fresh cilantro, roughly chopped (leave it out if you’re one of those “tastes like soap” people)
1 cup shredded romaine lettuce

For the Creamy Southwest Sauce:

½ cup plain Greek yogurt (or sour cream if you’re feeling indulgent)
2 tablespoons mayo
1 tablespoon lime juice
1 tablespoon southwest seasoning (same as above)
1 teaspoon honey
Hot sauce to taste (I like about 10 dashes of Cholula)