Description
High-protein Southwest chicken wraps packed with seasoned chicken, fresh vegetables, and a creamy chipotle Southwest sauce—ready in just 20 minutes and perfect for meal prep.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into strips
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 4 large flour tortillas (10-inch)
- 1 cup romaine lettuce, shredded
- 1/2 cup corn kernels (fresh or canned, drained)
- 1/2 cup black beans, rinsed and drained
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1/2 teaspoon chipotle powder (adjust to taste)
Instructions
1. In a small bowl, mix chili powder, cumin, garlic powder, onion powder, salt, and pepper. Coat chicken strips evenly with the seasoning.
2. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–7 minutes, flipping halfway, until golden brown and cooked through to 165°F. Remove and let rest for 5 minutes.
3. In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, honey, chipotle powder, and a pinch of salt until smooth.
4. Warm tortillas in a skillet or microwave until soft and pliable.
5. Lay each tortilla flat and spread 1–2 tablespoons of sauce down the center.
6. Layer with lettuce, chicken, corn, black beans, tomatoes, red onion, avocado, and cilantro.
7. Fold the bottom up, tuck in the sides, and roll tightly into a wrap.
8. Slice in half diagonally and serve immediately or wrap for later.
Notes
For meal prep, leave out avocado and tomatoes until ready to eat to prevent sogginess.
Store wraps tightly wrapped in the refrigerator for up to 3 days.
Keep sauce separate if storing to maintain texture.
Use rotisserie chicken for a quicker option.
For a gluten-free version, use gluten-free tortillas.