Description
This Southwest Chicken Wrap recipe features tender, spiced chicken breasts cooked on the stovetop and combined with a creamy, tangy lime sauce, shredded cheddar cheese, black beans, corn, tomatoes, onions, and cilantro, all wrapped in a warm flour tortilla. It’s a flavorful, satisfying meal perfect for lunch or dinner with a bold southwest flair.
Ingredients
Scale
Chicken and Seasoning
- 2 large chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
Wrap Filling
- 1 cup shredded cheddar cheese
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 4 large flour tortillas
Instructions
- Preheat Skillet: Preheat a large skillet over medium heat to get it ready for cooking the chicken evenly and thoroughly.
- Season Chicken: While the skillet heats, season both sides of the chicken breasts evenly with chili powder, cumin, garlic powder, smoked paprika, onion powder, salt, and black pepper to build the base flavors.
- Add Oil: Once the skillet is hot, add the olive oil to prevent sticking and to help cook the chicken until golden brown.
- Cook Chicken: Place the seasoned chicken breasts in the skillet and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F, ensuring juicy and fully cooked chicken.
- Rest Chicken: Remove the chicken from the skillet and let it rest for a few minutes, allowing the juices to redistribute for maximum tenderness.
- Make Sauce: While the chicken rests, combine sour cream, mayonnaise, and lime juice in a small bowl, mixing until smooth and creamy to create a tangy, zesty sauce.
- Shred Chicken: Shred the rested chicken into thin strips or bite-sized pieces using two forks or your hands, preparing it for easy wrapping and even distribution.
- Mix Fillings: In a separate bowl, combine shredded cheddar cheese, black beans, corn kernels, diced tomatoes, diced red onion, and chopped cilantro to build the flavorful wrap filling.
- Prepare Tortillas: Lay the flour tortillas flat on a clean surface and spread the creamy sauce evenly across the center of each to add moisture and flavor.
- Assemble Wraps: Top the sauce with shredded chicken followed by the vegetable and cheese mixture, layering for a perfect bite every time.
- Roll Wraps: Carefully fold the sides of each tortilla inward, then roll tightly from the bottom to form a secure wrap that holds all fillings inside.
- Serve: Cut each wrap diagonally in half and serve immediately to enjoy the fresh flavors and warm textures.
Notes
- You can substitute the flour tortillas with gluten-free or whole wheat tortillas according to your preference.
- For extra heat, add a few dashes of hot sauce or some sliced jalapeños to the filling.
- Use leftover cooked chicken if short on time; just season and warm it up in the skillet before assembling.
- The sauce can be prepared in advance and stored in the refrigerator for up to 2 days.
- Serve with a side of fresh salad or tortilla chips for a complete meal.
