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Southwestern Chicken Wraps

These easy and delicious Southwestern Chicken Wraps are packed with protein, fiber, and flavor, making them perfect for lunch, dinner, or a quick snack on the go.
Print Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Snack
Cuisine: Mexican, Southwestern
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling 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

Method
 

Preparation
  1. In a large bowl, combine the chicken, cheese, corn, black beans, salsa, and sour cream.
  2. Mix everything until well coated.
  3. Optional: Add taco seasoning, taste for seasoning, and adjust if necessary.
  4. Lay out the tortillas and scoop approximately 1/4 of the mixture onto the center of each.
  5. Fold in the sides and roll each tortilla tightly to form wraps.
Cooking
  1. Heat a skillet over medium heat and add a small amount of oil or cooking spray for crispiness.
  2. Place the wraps in the skillet seam-side down and cook for 2–3 minutes until golden brown.
  3. Flip and cook for another 2–3 minutes until both sides are crispy.
Serving
  1. Slice the wraps diagonally and serve with ranch dressing or extra salsa.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave while noting that the microwave may affect crispiness. Use leftover rotisserie chicken or experiment with different cheeses and add-ins for customization!