Description
These Southwest Chicken Wraps are a quick and flavorful meal featuring seasoned, skillet-cooked chicken breast combined with fresh veggies, black beans, corn, and cheese, all wrapped in a soft flour tortilla and drizzled with creamy ranch or chipotle ranch dressing. Perfect for a satisfying lunch or dinner in just 25 minutes.
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
For the Wraps:
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup black beans, drained and rinsed
- 1/4 cup diced red onion
- 1/4 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup creamy ranch dressing or chipotle ranch dressing
- Fresh cilantro (optional, for garnish)
Instructions
- Season the Chicken: In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the seasoning mixture evenly over the chicken breasts, ensuring each piece is well coated for maximum flavor.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 6-7 minutes per side or until fully cooked through and the internal temperature reaches 165°F (75°C). Remove from heat and let the chicken rest for a few minutes before slicing thinly.
- Prepare the Wraps: Lay the flour tortillas flat on a clean surface. In the center of each tortilla, layer shredded lettuce, diced tomatoes, black beans, corn kernels, shredded cheese, diced red onion, and sliced chicken evenly to distribute the filling.
- Drizzle with Dressing: Spoon creamy ranch or chipotle ranch dressing over the layered ingredients on each tortilla, adding a tangy and creamy element that complements the Southwest flavors.
- Wrap It Up: Fold the sides of the tortilla inward and then roll it up tightly from one end to enclose the filling securely, forming a neat and portable wrap.
- Serve: Slice each wrap in half diagonally for easy eating. Garnish with fresh cilantro if desired, and serve immediately with extra dressing on the side for dipping.
Notes
- For a spicier kick, choose chipotle ranch dressing instead of regular ranch.
- Use whole wheat or gluten-free tortillas to make the wraps healthier or suitable for gluten sensitivities.
- Make sure to let the chicken rest after cooking to keep it juicy when sliced.
- This recipe can be easily doubled for larger groups or meal prep.
- Leftover wraps can be wrapped tightly in foil and refrigerated for up to 2 days. Reheat the chicken separately to avoid soggy tortillas.
