Name: Southwest Chicken Wrap
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 2 large chicken breasts; 4 large flour tortillas; 1 cup romaine lettuce, shredded; 1 cup cherry tomatoes, halved; 1 cup canned black beans, drained and rinsed; 1 cup corn kernels (fresh, canned, or thawed); 1/2 cup shredded cheddar cheese; 1/4 cup red onion, finely diced; 1/4 cup fresh cilantro, chopped; 1/2 cup ranch dressing; 2 tablespoons taco seasoning (plus 1 teaspoon for sauce); 1 tablespoon lime juice; 1 tablespoon olive oil; Salt and pepper to taste

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I make this Southwest Chicken Wrap when I want something fresh, filling, and packed with bold Tex-Mex flavor. Juicy seasoned chicken, crisp vegetables, hearty beans, sweet corn, and a creamy homemade Southwest sauce all get wrapped in a soft tortilla for a meal that feels both comforting and vibrant.

Southwest Chicken Wrap

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 large chicken breasts, cooked and sliced

4 large flour tortillas

1 cup romaine lettuce, shredded

1 cup cherry tomatoes, halved

1 cup canned black beans, drained and rinsed

1 cup corn kernels (fresh, canned, or thawed)

½ cup shredded cheddar cheese

¼ cup red onion, finely diced

¼ cup fresh cilantro, chopped

½ cup ranch dressing

2 tablespoons taco seasoning

1 tablespoon lime juice

1 tablespoon olive oil

Salt and pepper to taste

Directions

I start by heating olive oil in a skillet over medium heat. I season the chicken breasts with salt, pepper, and taco seasoning, making sure they are evenly coated.

I cook the chicken for about 6–7 minutes per side until it is fully cooked and golden brown. After removing it from the heat, I let it rest for 5 minutes before slicing it into strips.

While the chicken rests, I prepare the Southwest sauce by mixing ranch dressing, lime juice, and an additional teaspoon of taco seasoning in a small bowl. I stir everything together until smooth and creamy.

Next, I lay the tortillas flat on a clean surface. I divide the shredded lettuce evenly among them, then layer on the sliced chicken, black beans, corn, cherry tomatoes, red onion, shredded cheddar cheese, and chopped cilantro.

I drizzle the prepared Southwest sauce generously over the fillings. Then I fold in the sides of each tortilla and roll them tightly into wraps.

If I want a crispy exterior, I place each wrap seam-side down in a skillet and grill for 2–3 minutes per side until lightly golden. I slice them in half and serve immediately.

Servings and timing

This recipe makes 4 servings.

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Each serving contains approximately 520 kcal.

Variations

I sometimes swap the chicken for grilled shrimp or sliced steak for a different protein option. If I want a vegetarian version, I simply skip the meat and add extra black beans or even grilled bell peppers.

When I crave more heat, I mix in chopped jalapeños or add a splash of hot sauce to the Southwest dressing. For a lighter option, I use whole wheat tortillas and reduced-fat cheese.

I also like turning this into a bowl by skipping the tortilla and serving everything over rice or extra lettuce.

Storage/Reheating

I store leftover fillings separately in airtight containers in the refrigerator for up to 3 days. I prefer keeping the sauce separate to prevent the wraps from becoming soggy.

When reheating, I warm the chicken in a skillet or microwave until heated through. If the wraps are already assembled, I reheat them in a skillet over medium heat to help restore some crispness.

FAQs

Can I make these wraps ahead of time?

I can prepare all the components ahead and store them separately. I usually assemble the wraps just before serving to keep everything fresh and crisp.

Can I use rotisserie chicken?

I often use rotisserie chicken when I want to save time. I simply toss it with taco seasoning before assembling the wraps.

How do I keep the wraps from getting soggy?

I avoid adding too much sauce and keep wet ingredients like tomatoes well-drained. I also store the sauce separately until I am ready to eat.

Can I freeze these wraps?

I do not recommend freezing fully assembled wraps with fresh vegetables, as the texture changes once thawed. I prefer freezing just the cooked chicken if needed.

What can I serve with these wraps?

I like serving them with tortilla chips and salsa, a simple side salad, or even a bowl of soup for a complete meal.

Conclusion

I find this Southwest Chicken Wrap to be one of my go-to meals when I want something quick, flavorful, and satisfying. The bold seasoning, fresh vegetables, and creamy Southwest sauce create the perfect balance of textures and tastes. Whether I make it for lunch, dinner, or meal prep, it always delivers delicious results with minimal effort.

📖 Recipe:

Southwest Chicken Wrap

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Halal

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Description

A fresh and flavorful Southwest Chicken Wrap packed with seasoned chicken, crisp vegetables, black beans, corn, cheddar cheese, and a creamy homemade Southwest sauce, all wrapped in a soft tortilla.

Instructions

Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and taco seasoning until evenly coated.
Cook the chicken for 6–7 minutes per side until fully cooked and golden brown. Remove from heat and let rest for 5 minutes before slicing into strips.
In a small bowl, mix ranch dressing, lime juice, and 1 teaspoon taco seasoning until smooth to prepare the Southwest sauce.
Lay tortillas flat and evenly distribute shredded lettuce over each one.
Top with sliced chicken, black beans, corn, cherry tomatoes, red onion, shredded cheddar cheese, and chopped cilantro.
Drizzle the Southwest sauce over the fillings.
Fold in the sides of each tortilla and roll tightly into wraps.
Optional: Grill wraps seam-side down in a skillet for 2–3 minutes per side until lightly golden and crispy. Slice in half and serve.