A bold, flavor-packed wrap filled with juicy seasoned chicken, creamy avocado, hearty black beans, sweet corn, melted cheese, and a tangy Southwest sauce. This easy-to-make wrap is perfect for lunch, meal prep, or a quick weeknight dinner.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 wraps
Ingredients
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Wraps:
- 4 large flour tortillas (burrito-sized)
- 1 cup (150g) shredded cheddar or Monterey Jack cheese
- 1 cup (165g) canned black beans, drained and rinsed
- 1 cup (165g) canned corn, drained
- 1 large tomato, diced
- 1 avocado, sliced
- ¼ cup (15g) chopped fresh cilantro
- ¼ cup (60ml) sour cream or Greek yogurt
- ¼ cup (60ml) salsa (mild, medium, or hot)
Instructions
1. Cook the Chicken:
- Rub chicken breasts with olive oil, taco seasoning, salt, and pepper.
- Heat a skillet over medium-high heat. Cook chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Remove from heat and let rest for 5 minutes. Slice into thin strips.
2. Assemble the Wraps:
- Lay each tortilla flat. Spread 1 tablespoon of sour cream and 1 tablespoon of salsa in the center.
- Add shredded cheese, sliced chicken, black beans, corn, diced tomato, avocado slices, and chopped cilantro.
3. Wrap and Roll:
- Fold in the sides of the tortilla, then roll it up tightly from the bottom like a burrito.
- Repeat with remaining tortillas and ingredients.
4. Serve:
- Slice wraps in half and serve with extra salsa, guacamole, or tortilla chips on the side.
Notes
- Add spice: Toss in sliced jalapeños or drizzle with hot sauce for extra kick.
- Make it vegetarian: Swap chicken for extra black beans, grilled vegetables, or tofu.
- Extra creamy: Add a spoonful of chipotle mayo or ranch dressing before rolling.
- Crunch factor: Lightly toast the wrapped burritos in a dry skillet or sandwich press for a golden, crispy exterior.
Crunchy Southwestern Chicken Wrap
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 wraps 1x
Description
A bold, flavor-packed wrap filled with juicy seasoned chicken, creamy avocado, hearty black beans, sweet corn, melted cheese, and a tangy Southwest sauce. This easy-to-make wrap is perfect for lunch, meal prep, or a quick weeknight dinner.
Ingredients
For the Chicken:
-
1 lb (450g) boneless, skinless chicken breasts
-
2 tablespoons olive oil
-
1 tablespoon taco seasoning
-
½ teaspoon salt
-
½ teaspoon black pepper
For the Wraps:
-
4 large flour tortillas (burrito-sized)
-
1 cup (150g) shredded cheddar or Monterey Jack cheese
-
1 cup (165g) canned black beans, drained and rinsed
-
1 cup (165g) canned corn, drained
-
1 large tomato, diced
-
1 avocado, sliced
-
¼ cup (15g) chopped fresh cilantro
-
¼ cup (60ml) sour cream or Greek yogurt
-
¼ cup (60ml) salsa (mild, medium, or hot)
Instructions
1. Cook the Chicken:
-
Rub chicken breasts with olive oil, taco seasoning, salt, and pepper.
-
Heat a skillet over medium-high heat. Cook chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (75°C).
-
Remove from heat and let rest for 5 minutes. Slice into thin strips.
2. Assemble the Wraps:
-
Lay each tortilla flat. Spread 1 tablespoon of sour cream and 1 tablespoon of salsa in the center.
-
Add shredded cheese, sliced chicken, black beans, corn, diced tomato, avocado slices, and chopped cilantro.
3. Wrap and Roll:
-
Fold in the sides of the tortilla, then roll it up tightly from the bottom like a burrito.
-
Repeat with remaining tortillas and ingredients.
4. Serve:
-
Slice wraps in half and serve with extra salsa, guacamole, or tortilla chips on the side.
Notes
-
Add spice: Toss in sliced jalapeños or drizzle with hot sauce for extra kick.
-
Make it vegetarian: Swap chicken for extra black beans, grilled vegetables, or tofu.
-
Extra creamy: Add a spoonful of chipotle mayo or ranch dressing before rolling.
-
Crunch factor: Lightly toast the wrapped burritos in a dry skillet or sandwich press for a golden, crispy exterior.