Why Make This Recipe
Southwest Grilled Chicken Wraps are a fantastic choice for a quick and delicious meal. They are packed with protein, fresh vegetables, and a burst of southwestern flavors. Perfect for lunch or dinner, these wraps are not only easy to prepare but also customizable to fit your taste. Whether you’re feeding a family or looking for a satisfying meal prep option, this recipe has you covered. Plus, grilling the wraps gives them a nice crispy texture that will have everyone coming back for seconds!
How to Make Southwest Grilled Chicken Wraps
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup corn, drained and rinsed
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 4 large flour tortillas
- 1/2 cup ranch dressing (optional)
Directions:
- In a large bowl, combine the shredded chicken, corn, black beans, diced tomatoes, cheddar cheese, red onion, cilantro, lime juice, chili powder, cumin, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Lay out the flour tortillas on a flat surface. If desired, spread a thin layer of ranch dressing on each tortilla for added flavor.
- Divide the chicken mixture evenly among the tortillas, placing it in the center of each.
- Fold the sides of the tortilla over the filling, then roll from the bottom up to create a wrap.
- Heat a grill or skillet over medium heat. Place the wraps seam-side down on the grill and cook for 2-3 minutes on each side, until golden brown and heated through.
- Remove from heat, slice in half, and serve warm.
How to Serve Southwest Grilled Chicken Wraps
Serve your Southwest Grilled Chicken Wraps warm, cut in half for easy handling. They are perfect on their own but can be paired with a side of tortilla chips, guacamole, or a fresh salad. You can also offer additional ranch dressing or salsa on the side for dipping.
How to Store Southwest Grilled Chicken Wraps
If you have any leftovers, wrap the grilled wraps in plastic wrap or aluminum foil and store them in the refrigerator. They can last for up to 3 days. When ready to eat, you can reheat them in a skillet or microwave until warm. If you want to freeze them, wrap each one tightly in plastic wrap and place them in a freezer bag. They can be stored in the freezer for about 2 months.
Tips to Make Southwest Grilled Chicken Wraps
- For extra crunch, add lettuce or sliced bell peppers to the filling.
- Use rotisserie chicken for a quick and easy option.
- If you like it spicy, include jalapeños or sprinkle hot sauce in the chicken mixture.
- Make sure not to overfill the wraps; this will make them easier to roll and grill without spilling out the filling.
Variation
Feel free to swap out the chicken for shredded turkey or even grilled vegetables for a vegetarian option. You can also change the cheese to pepper jack for a spicier kick or use whole wheat tortillas for a healthier choice.
FAQs
Can I make these wraps ahead of time?
Yes, you can prepare the filling a day before, store it in the refrigerator, and then assemble and grill the wraps just before serving.
Can I use different beans?
Absolutely! You can use pinto beans or kidney beans instead of black beans, depending on your preference.
What can I do with leftover filling?
Leftover filling can be used in salads, quesadillas, or as a filling for stuffed peppers. Just be creative with it!
Southwest Grilled Chicken Wraps
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded
- 1 cup corn, drained and rinsed
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 4 large flour tortillas
- 1/2 cup ranch dressing (optional)
Instructions
Preparation
- In a large bowl, combine the shredded chicken, corn, black beans, diced tomatoes, cheddar cheese, red onion, cilantro, lime juice, chili powder, cumin, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Lay out the flour tortillas on a flat surface. If desired, spread a thin layer of ranch dressing on each tortilla for added flavor.
- Divide the chicken mixture evenly among the tortillas, placing it in the center of each.
- Fold the sides of the tortilla over the filling, then roll from the bottom up to create a wrap.
Cooking
- Heat a grill or skillet over medium heat. Place the wraps seam-side down on the grill and cook for 2-3 minutes on each side, until golden brown and heated through.
- Remove from heat, slice in half, and serve warm.