why make this recipe
The Southwest Chicken Wrap is a fantastic choice for anyone looking for a quick, delicious, and satisfying meal. It offers a burst of flavor and is easily customizable to your preferences. Whether you’re preparing lunch for the family or a light dinner, this wrap is sure to please everyone at the table. It’s also a great way to use fresh ingredients, making it a healthier option compared to many fast foods.
how to make Southwest Chicken Wrap
Ingredients
- 2 pieces boneless, skinless chicken breasts (about 1 pound)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup corn (fresh, canned, or frozen)
- 1/2 cup black beans (drained and rinsed)
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- 1/4 cup salsa
- 1/4 cup ranch dressing or Greek yogurt
- Fresh cilantro for garnish (optional)
Directions
- In a bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and pepper to create a marinade. Add the chicken breasts, making sure they are well-coated. Cover and refrigerate for at least 30 minutes.
- Preheat your grill or stovetop grill pan over medium-high heat. Add the marinated chicken breasts and cook for about 6-7 minutes on each side or until fully cooked and golden brown. The internal temperature should reach 165°F. After grilling, let the chicken rest for a few minutes before slicing.
- While the chicken rests, chop the tomatoes, shred the lettuce, and drain the black beans if using canned. If using frozen corn, thaw it beforehand.
- Slice the rested chicken into thin strips or bite-sized pieces.
- Lay a flour tortilla flat. Place a handful of shredded lettuce in the center. Add sliced chicken, diced tomatoes, corn, black beans, and shredded cheese. Drizzle with salsa and ranch dressing.
- To wrap, fold the sides of the tortilla inward and roll it tightly from the bottom up. Repeat for the other tortillas.
- Serve immediately or toast on a grill or in a pan for added crunch. Cut each wrap in half for a nice presentation and garnish with fresh cilantro if desired.
how to serve Southwest Chicken Wrap
Serve these wraps with extra salsa or ranch dressing on the side for dipping. They pair well with a simple salad or some tortilla chips. Enjoy them warm or at room temperature, making them ideal for picnics or lunchboxes.
how to store Southwest Chicken Wrap
If you have leftover wraps, wrap them tightly in plastic wrap or aluminum foil and store them in the refrigerator. They will last for about 2-3 days. To reheat, unwrap and place in a pan on low heat until warmed through. Alternatively, you can pop them in the microwave for quick heating.
tips to make Southwest Chicken Wrap
- For added flavor, marinate the chicken for longer than 30 minutes if you have time.
- Experiment with different toppings such as avocado slices, jalapeños, or different types of cheese.
- If you’re in a hurry, use a store-bought rotisserie chicken as a quick substitute.
variation (if any)
You can easily turn this wrap into a vegetarian option by using grilled vegetables like bell peppers and zucchini or skipping the meat altogether. Feel free to add any of your favorite vegetables to customize it further.
FAQs
1. Can I use other types of meat instead of chicken?
Yes, you can substitute chicken with turkey, beef, or even shrimp for a different flavor.
2. Is there a gluten-free option for this wrap?
Absolutely! You can use gluten-free tortillas or lettuce leaves instead of tortillas to make a low-carb version.
3. Can I prepare these wraps in advance?
It’s best to prepare the ingredients in advance but assemble the wraps right before serving to keep the tortillas fresh and avoid sogginess.
Southwest Chicken Wrap
Ingredients
For the Chicken Marinade
- 1 pound boneless, skinless chicken breasts (about 2 pieces)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Wrap
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup corn (fresh, canned, or frozen)
- 1/2 cup black beans (drained and rinsed)
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- 1/4 cup salsa
- 1/4 cup ranch dressing or Greek yogurt
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- In a bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and pepper to create a marinade. Add the chicken breasts, making sure they are well-coated. Cover and refrigerate for at least 30 minutes.
- While the chicken marinates, chop the tomatoes, shred the lettuce, and drain the black beans if using canned. If using frozen corn, thaw it beforehand.
Cooking
- Preheat your grill or stovetop grill pan over medium-high heat. Add the marinated chicken breasts and cook for about 6-7 minutes on each side or until fully cooked and golden brown. The internal temperature should reach 165°F.
- After grilling, let the chicken rest for a few minutes before slicing it into thin strips or bite-sized pieces.
Assembly
- Lay a flour tortilla flat. Place a handful of shredded lettuce in the center. Add sliced chicken, diced tomatoes, corn, black beans, and shredded cheese. Drizzle with salsa and ranch dressing.
- To wrap, fold the sides of the tortilla inward and roll it tightly from the bottom up. Repeat for the other tortillas.
- Serve immediately or toast on a grill or in a pan for added crunch. Cut each wrap in half for a nice presentation and garnish with fresh cilantro if desired.