Description
Southwest Chicken Wraps bursting with smoky chicken, fresh veggies, and a creamy, zesty sauce. A simple, flavorful dinner ready in under 30 minutes! So good.
Ingredients
Scale
- Main Wrap Components:
- 2 cups cooked chicken breast, shredded or diced
- 4 large flour tortillas
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn (frozen, thawed, or canned, drained)
- Fresh Add-ins:
- 1/4 cup finely diced red onion
- 1/4 cup fresh cilantro, chopped
- Zesty Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
Instructions
- Prep Your Chicken & Veggies: First things first, get that chicken ready. If you’re cooking it from scratch, go for a simple pan-sear or bake. Once it’s cool enough to handle, shred or dice it into bite-sized pieces. While that’s happening, drain and rinse your black beans until the water runs clear – you don’t want that starchy bean liquid, trust me. Thaw your corn if it’s frozen, and give your red onion a fine dice. Oh, and chop up that fresh cilantro! I always manage to get cilantro bits everywhere, it’s a kitchen quirk, I guess.
- Whip Up the Zesty Southwest Dressing: Now for the magic! Grab a medium bowl and combine your mayonnaise, fresh lime juice, chili powder, cumin, and garlic powder. Whisk it all together until it’s smooth and beautifully creamy. Give it a little taste test; does it need more lime? A pinch more chili powder for extra warmth? This is your moment to adjust it to your liking. I usually add a tiny bit more lime because I love that bright tang. Don’t be shy with the seasoning here; it’s what really makes these Southwest Chicken Wraps sing.
- Combine the Filling Ingredients: In a large mixing bowl, gently combine your shredded chicken, rinsed black beans, corn, diced red onion, and most of the chopped cilantro (save a little for garnish, if you’re feeling fancy). Pour about two-thirds of your zesty southwest dressing over this mixture. Stir it all up until everything is evenly coated. You want every bite to have that creamy, flavorful goodness. I always take a little spoonful at this stage, just to make sure the flavors are mingling happily. It smells so good already!
- Warm the Tortillas: This step is crucial, honestly. Cold tortillas are stiff and prone to cracking, which leads to sad, broken wraps. You can warm them briefly in a dry skillet over medium heat for about 15-20 seconds per side, or stack them and microwave for 20-30 seconds until they’re pliable. This makes them so much easier to work with, trust me on this one. I once skipped this, and half my filling ended up on the counter.
- Assemble Your Wraps: Lay a warm tortilla flat on your clean counter or cutting board. Spoon a generous amount of the chicken and veggie filling down the center, leaving some space at the edges. Don’t overfill it, that’s another common mistake! Fold in the sides of the tortilla, then tightly roll it up from the bottom. Think of it like tucking in a little blanket. You want it snug so it holds together. I always press down a bit to ensure it’s compact.
- Serve and Enjoy!: Once your wraps are rolled, you can slice them in half diagonally for a pretty presentation, or just dive in whole. If you have any extra dressing, it makes a fantastic dipping sauce. Garnish with that reserved cilantro, maybe a wedge of lime. The aroma of the zesty chicken and fresh ingredients is just incredible. This dish always feels like a little celebration, even on a Tuesday!