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:
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1 lb (450g) boneless, skinless chicken breasts
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2 tablespoons olive oil
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1 tablespoon taco seasoning
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½ teaspoon salt
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½ teaspoon black pepper
For the Wraps:
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4 large flour tortillas (burrito-sized)
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1 cup (150g) shredded cheddar or Monterey Jack cheese
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1 cup (165g) canned black beans, drained and rinsed
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1 cup (165g) canned corn, drained
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1 large tomato, diced
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1 avocado, sliced
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¼ cup (15g) chopped fresh cilantro
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¼ cup (60ml) sour cream or Greek yogurt
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¼ cup (60ml) salsa (mild, medium, or hot)
Instructions
1. Cook the Chicken:
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Rub chicken breasts with olive oil, taco seasoning, salt, and pepper.
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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).
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Remove from heat and let rest for 5 minutes. Slice into thin strips.
2. Assemble the Wraps:
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Lay each tortilla flat. Spread 1 tablespoon of sour cream and 1 tablespoon of salsa in the center.
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Add shredded cheese, sliced chicken, black beans, corn, diced tomato, avocado slices, and chopped cilantro.
3. Wrap and Roll:
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Fold in the sides of the tortilla, then roll it up tightly from the bottom like a burrito.
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Repeat with remaining tortillas and ingredients.
4. Serve:
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Slice wraps in half and serve with extra salsa, guacamole, or tortilla chips on the side.
Notes
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Add spice: Toss in sliced jalapeños or drizzle with hot sauce for extra kick.
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Make it vegetarian: Swap chicken for extra black beans, grilled vegetables, or tofu.
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Extra creamy: Add a spoonful of chipotle mayo or ranch dressing before rolling.
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Crunch factor: Lightly toast the wrapped burritos in a dry skillet or sandwich press for a golden, crispy exterior.