why make this recipe
Southwest Wraps are a delicious and hearty option for lunch or dinner. They combine the flavors of spicy chicken, fresh vegetables, and creamy cheese in a simple wrap. This meal is perfect because it’s quick to make and customizable to suit your taste. Plus, you can prepare it ahead of time and enjoy it on the go.
how to make Southwest Wraps
Ingredients:
- 1 tablespoon olive oil
- 3 cups chicken, cooked and shredded
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon onion powder
- Dash of cayenne pepper
- 2 cloves garlic, minced
- 1 jalapeno, seeded and finely chopped
- 1 red bell pepper, diced
- 1 cup frozen corn, thawed
- 1 (15 oz.) can black beans, drained and rinsed
- 1 cup sour cream
- 4 ounces cream cheese, softened and cubed
- 1 tablespoon lime juice
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 6-8 large wraps or tortillas
- 1 1/2 to 2 cups tortilla strips (optional)
Directions:
- In a large skillet, heat the olive oil over medium heat.
- Add the chicken, cumin, chili powder, onion powder, garlic, jalapeno, and bell pepper. Cook for about 5 minutes until the mixture is warmed through and the peppers are tender.
- Stir in the corn, black beans, sour cream, cream cheese, and lime juice. Continue cooking and stirring until the cream cheese melts.
- Remove from heat and stir in shredded cheddar cheese, green onions, and cilantro.
- Divide the mixture among the wraps or tortillas and sprinkle with tortilla strips if using. Roll up the wraps tightly and serve immediately.
how to serve Southwest Wraps
Serve Southwest Wraps warm with a side of salsa, guacamole, or your favorite dipping sauce. They are perfect for lunch, dinner, or a snack. You can also cut them in half for smaller portions, making them great for parties or gatherings.
how to store Southwest Wraps
To store leftover Southwest Wraps, wrap them tightly in plastic wrap or aluminum foil. You can keep them in the refrigerator for up to 2-3 days. If you want to keep them longer, you can freeze them for up to a month. Just make sure to thaw them completely in the fridge before reheating.
tips to make Southwest Wraps
- Use rotisserie chicken for a quicker prep time.
- If you like it spicier, add more jalapeno or cayenne pepper.
- You can substitute different beans like pinto or kidney for variety.
- Try adding avocado or spinach for extra freshness.
variation
You can easily turn Southwest Wraps into a vegetarian option by omitting the chicken and adding more veggies, like zucchini or mushrooms. For a healthier twist, use whole wheat or spinach tortillas.
FAQs
1. Can I make Southwest Wraps ahead of time?
Yes, you can prepare the filling ahead of time and store it in the fridge. Just assemble the wraps when you’re ready to eat.
2. Can you freeze Southwest Wraps?
Yes, you can freeze them. Just make sure to wrap them tightly and seal them in an airtight container. Thaw in the fridge before reheating.
3. What can I serve with Southwest Wraps?
They go well with salsa, guacamole, or a fresh side salad. You could also pair them with tortilla chips for a crunchy side.
Southwest Wraps
Ingredients
Filling Ingredients
- 1 tablespoon olive oil
- 3 cups chicken, cooked and shredded Use rotisserie chicken for quicker prep.
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons chili powder Adjust based on spice preference.
- 1 teaspoon onion powder
- Dash cayenne pepper Add more for extra heat.
- 2 cloves garlic, minced
- 1 number jalapeno, seeded and finely chopped
- 1 number red bell pepper, diced
- 1 cup frozen corn, thawed
- 1 15 oz. can black beans, drained and rinsed Can substitute with other beans.
- 1 cup sour cream
- 4 ounces cream cheese, softened and cubed
- 1 tablespoon lime juice
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 1/2 to 2 cups tortilla strips (optional)
Instructions
Cooking
- In a large skillet, heat the olive oil over medium heat.
- Add the chicken, cumin, chili powder, onion powder, garlic, jalapeno, and bell pepper.
- Cook for about 5 minutes until the mixture is warmed through and the peppers are tender.
- Stir in the corn, black beans, sour cream, cream cheese, and lime juice.
- Continue cooking and stirring until the cream cheese melts.
- Remove from heat and stir in shredded cheddar cheese, green onions, and cilantro.
- Divide the mixture among the wraps or tortillas and sprinkle with tortilla strips if using.
- Roll up the wraps tightly and serve immediately.