Description
This easy Southwest chicken wrap features juicy seasoned chicken, black beans, corn, and a creamy taco sauce for a quick, protein-packed meal ready in just 15 minutes.
Ingredients
- 3/4 cup sour cream or plain Greek yogurt
- 3/4 cup salsa (mild, medium, or hot)
- 1 1/2 tablespoons taco seasoning
- 4 large flour tortillas (burrito size)
- 2 cups cooked chicken, shredded
- 15 oz black beans, drained and rinsed
- 1 cup corn (canned, thawed frozen, or roasted)
- 1 1/2 cups shredded lettuce
- 1 cup shredded cheddar cheese or Mexican blend
Instructions
1. In a small bowl, whisk together sour cream, salsa, and taco seasoning until smooth and creamy. Add a splash of lime juice if desired.
2. Place shredded chicken in a bowl and toss with half of the prepared sauce until evenly coated.
3. Lay a tortilla flat and spread a spoonful of remaining sauce down the center.
4. Top with lettuce, saucy chicken, black beans, corn, and shredded cheese.
5. Fold in the sides of the tortilla, then roll tightly from the bottom to form a wrap.
6. Heat a dry skillet over medium heat and place the wrap seam-side down.
7. Cook for 1–2 minutes per side until golden brown and crispy and the cheese is melted.
8. Remove, slice in half diagonally, and serve immediately.
Notes
Store leftover wraps tightly wrapped in foil in the refrigerator for up to 3 days.
Reheat in a skillet or toaster oven to maintain crispness.
Adjust spice level by choosing your preferred salsa heat.
Warm tortillas in the microwave for 10–15 seconds before assembling to prevent cracking.