This amazing Southwest chicken wrap is an absolute flavor explosion!
I made one for lunch yesterday, and it was out-of-this-world good. The juicy, spice-rubbed chicken paired with the creamy, smoky ranch sauce is a match made in heaven.
But the real kicker is the crunch factor from the crushed tortilla chips sprinkled on top.
That contrast of textures takes these wraps to another level. I’m still dreaming about every delectable bite!
Why You’ll Love This Southwest Chicken Wrap
Flavor Fiesta: This wrap packs a punch of bold, zesty flavors. It has spice-rubbed chicken, creamy ranch sauce, and fresh veggie toppings like corn, black beans, and cilantro.
Bold and Vibrant: The colorful array of fresh vegetables and spices makes this wrap visually appealing. It’s perfect for impressing guests.
Meal Prep Marvel: The components can be prepped ahead. These wraps are an ideal grab-and-go lunch option for busy weekdays.
Crunchy Texture: Adding crushed tortilla chips or strips provides an irresistible crispy texture contrast to the tender chicken and soft veggies.
Ingredients
- Boneless, Skinless Chicken Breasts: The lean protein star of the wrap absorbs the smoky spices.
- Chicken Seasoning Blend: Chili powder, cumin, smoked paprika, garlic powder, and salt unite to create a fiesta of flavors.
- Olive Oil: The sizzling sidekick helps the chicken achieve a perfect golden-brown hue.
- Southwest Ranch Sauce: Sour cream, mayonnaise, lime juice, chipotle peppers, honey, and salt blend together. It’s a cool, creamy, and zesty sauce.
- Large Burrito-Size Flour Tortillas: Soft, pliable vessels keep all the tasty ingredients snugly wrapped inside.
- Black Beans: These protein-packed legumes are hearty and wholesome and add a Southwestern flair.
- Corn Kernels: Sweet, crisp, and bursting with sunshine, they bring a pop of flavor and texture.
- Veggies: Shredded lettuce, red bell pepper, red onion, and fresh cilantro add flavor and crunch.
- Shredded Cheddar or Monterey Jack Cheese: A gooey, melty blanket ties all the flavors together.
- Tortilla Chips or Strips: The final crunch factor takes this wrap from ordinary to extraordinary.
How to Make a Southwest Chicken Wrap
Making this wrap couldn’t be easier, even though it’s restaurant-quality.
1. Season and cook the chicken for 5-6 minutes per side until browned and cooked through. Transfer to a cutting board and let rest.
2. Make the Southwest ranch sauce by mixing all the ingredients in a small bowl until smooth.
3. Warm and spread the tortillas with some Southwest ranch sauce, leaving a border around the edges.
4. Layer the filling ingredients down the center of each tortilla. Top with some crushed tortilla chips for crunch.
5. Roll and slice the wraps. Enjoy!
Tips for the Best Southwest Chicken Wrap
These tips will make your wrap as good as can be.
- Choose your chicken. For quicker cooking time, you can use boneless, skinless chicken breasts or substitute chicken tenders. Rotisserie chicken is also a great shortcut.
- Take a sauce shortcut. For a quick Southwest ranch sauce, use premade ranch. Mix your favorite ranch dressing with chipotle seasoning or hot sauce for a quick Southwest ranch sauce.
- Try a tortilla trick. Warm the large burrito-size flour tortillas until pliable, making them easier to roll. Spread with the sauce, leaving a border.
- Toss in fun add-ins. Customize your wraps with sliced avocado, pico de gallo, or pickled jalapeños, or use Pepper Jack cheese for an extra kick.
- Jazz them up. Enjoy Southwest Chicken Wraps with tortilla chips and salsa, Mexican street corn, or cilantro-lime rice on the side.
How to Store
These wraps are perfect for having lunch throughout the week.
To Store: While they’re best consumed fresh, you can prepare the ingredients in advance and store them separately. Store the cooked chicken and Southwest ranch sauce in air-tight containers in the fridge for up to 3-4 days.
Reheat the chicken before assembling the wraps to ensure optimal flavor and texture.
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Southwest Chicken Wrap
4
servings15
minutes12
765
kcalThis incredible Southwest chicken wrap is crispy, spicy, and delicious! Loaded with chicken, veggies, beans, cheese, and ranch sauce, it’s irresistible!
Ingredients
- For the Chicken:
1 lb boneless, skinless chicken breasts
1 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp salt
1 tbsp olive oil
- or the Southwest Ranch Sauce:
1/2 cup sour cream
1/4 cup mayonnaise
1 tbsp lime juice
1-2 chipotle peppers in adobo sauce, finely chopped
1 tsp honey
1/4 tsp salt
- For the Wraps:
4 large burrito-size flour tortillas
2 cups shredded romaine lettuce
1 cup black beans, rinsed and drained
1 cup corn kernels, fresh or thawed from frozen
1 red bell pepper, thinly sliced
1/2 red onion, thinly sliced
1/4 cup chopped fresh cilantro
1 cup shredded cheddar or Monterey Jack cheese
Tortilla chips or strips, for crunch
Instructions
- Season the chicken breasts with chili powder, cumin, smoked paprika, garlic powder, and salt. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until browned and cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing.
- In a small bowl, whisk together the sour cream, mayonnaise, lime juice, chipotle peppers, honey, and salt until smooth to make the Southwest ranch sauce.
- Warm the tortillas until pliable. Spread each with some of the Southwest ranch sauce, leaving a border around the edges.
- Layer the sliced chicken, lettuce, black beans, corn, bell pepper, onion, cilantro, and cheese down the center of each tortilla. Top with some crushed tortilla chips for crunch.
- Fold in the sides of the tortilla over the filling, then roll tightly from the bottom up to fully enclose. Cut in half on a diagonal to serve. Enjoy!
