Why Make This Recipe
Southwestern Chicken Wraps are an easy and delicious choice for a meal or snack. They are packed with protein, fiber, and flavor, making them a satisfying option for lunch, dinner, or a quick bite on the go. Plus, you can customize them with your favorite ingredients. They’re also perfect for using up leftover chicken, making them both economical and waste-free.
How to Make Southwestern Chicken Wraps
Ingredients:
- 2 cups cooked chicken, shredded or diced
- 1 cup shredded cheese (Mexican blend)
- 1/2 cup corn (canned or frozen)
- 1/2 cup black beans, rinsed and drained
- 1/4 cup salsa
- 1/4 cup sour cream or Greek yogurt
- 1/2 tsp taco seasoning (optional)
- 4 large flour tortillas
Directions:
- Grab a big bowl and toss in your chicken, cheese, corn, beans, salsa, and sour cream.
- Give it a good stir until everything is coated.
- Add that taco seasoning now if you want a bit more flavor, then taste it to see if it needs anything else.
- Lay your tortillas out and scoop about 1/4 of the mixture onto the middle of each one.
- Fold in the sides and roll them up nice and tight like a little burrito.
- Get a skillet going over medium heat (put a tiny bit of oil or cooking spray in there so they get really crispy).
- Place the wraps in the pan seam-side down first!
- Cook them for about 2–3 minutes per side—just keep an eye on them until they’re golden brown.
- Slice them on a diagonal and serve with a side of ranch or extra salsa.
How to Serve Southwestern Chicken Wraps
Southwestern Chicken Wraps are best enjoyed warm and crispy. Pair them with your favorite dipping sauces like ranch dressing or extra salsa. You can also serve them with a side salad, guacamole, or tortilla chips for a complete meal.
How to Store Southwestern Chicken Wraps
If you have leftovers, store the wraps in an airtight container in the fridge for up to 3 days. To reheat, place them in a skillet on medium heat until they are warm and crispy again. You can also microwave them for about 30 seconds to 1 minute, but they may not be as crispy.
Tips to Make Southwestern Chicken Wraps
- Use leftover rotisserie chicken to save time.
- Experiment with different cheeses like pepper jack for a spicy kick.
- Add fresh veggies such as diced bell peppers or chopped cilantro for added freshness.
- If you like it spicy, consider adding jalapeños to the mixture.
Variation
Feel free to switch up the proteins or ingredients to match your family’s taste! You can use shredded turkey, tofu, or even vegetables only for a vegetarian option. Whole wheat or corn tortillas can also be used as a healthier alternative.
FAQs
1. Can I make these wraps ahead of time?
Yes, you can prepare the filling and store it in the fridge. When you’re ready to eat, just assemble and cook the wraps.
2. Can I freeze Southwestern Chicken Wraps?
Absolutely! Wrap them tightly in plastic wrap and then in foil before placing them in the freezer. They can be frozen for up to 2 months.
3. What can I substitute for sour cream?
Greek yogurt is a great substitute for sour cream. You can also use avocado for a creamy texture.
Southwestern Chicken Wraps
Ingredients
Method
- In a large bowl, combine the chicken, cheese, corn, black beans, salsa, and sour cream.
- Mix everything until well coated.
- Optional: Add taco seasoning, taste for seasoning, and adjust if necessary.
- Lay out the tortillas and scoop approximately 1/4 of the mixture onto the center of each.
- Fold in the sides and roll each tortilla tightly to form wraps.
- Heat a skillet over medium heat and add a small amount of oil or cooking spray for crispiness.
- Place the wraps in the skillet seam-side down and cook for 2–3 minutes until golden brown.
- Flip and cook for another 2–3 minutes until both sides are crispy.
- Slice the wraps diagonally and serve with ranch dressing or extra salsa.