Southwest Chicken Wrap
A tasty wrap featuring seasoned chicken, fresh vegetables, and creamy avocado, perfect for easy lunches or dinners with a flavorful southwestern twist.
Equipment
- 1 bowl
- 1 skillet optional, for warming chicken
Ingredients
- 2 cups cooked chicken shredded or diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- Salt and freshly ground black pepper to taste
- 4 large tortillas or wraps
- 1 cup shredded lettuce
- 1 cup corn kernels fresh, canned, or thawed frozen
- 1 cup black beans drained and rinsed
- 1 ripe avocado sliced or mashed
- ½ cup diced tomatoes
- ¼ cup diced red onion
- Optional: shredded cheese cilantro, lime wedges
- Optional sauce: ranch chipotle mayo, or salsa
Instructions
- Toss cooked chicken with olive oil, chili powder, cumin, paprika, salt, and pepper in a bowl until evenly coated.
- Optionally, warm the seasoned chicken in a skillet over medium heat until heated through.
- Lay tortillas flat and evenly distribute shredded lettuce, corn, black beans, chicken, tomatoes, avocado, and red onion among them.
- Add cheese, cilantro, and drizzle with your choice of ranch, chipotle mayo, or salsa if desired.
- Fold in tortilla sides and roll tightly to enclose fillings. Slice each wrap in half and serve warm or chilled.
Notes
- Add jalapeños or hot sauce for extra heat.
- Substitute chicken with turkey, tofu, or blackened shrimp.
- Prepare filling ahead and assemble wraps before serving.
- Serve alongside tortilla chips, salsa, or fresh fruit salad.