Southwest Chicken Wrap
Bright, zesty, and satisfying, this Southwest Chicken Wrap brings together seasoned chicken, creamy avocado, crisp veggies, and a touch of smoky heat. It’s a quick, make-ahead friendly lunch or light dinner that travels well and satisfies without weighing you down.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded romaine or mixed greens
- 1/2 cup corn kernels
- 1 avocado, sliced
- 1/2 cup black beans
- 1/4 cup red onion
- 1 lime, juiced
- 1 tortilla wraps (large flour or whole wheat)
- 2 tablespoons Greek yogurt or light sour cream
- 1 teaspoon chipotle or taco seasoning
- 1/4 teaspoon salt
- to taste black pepper
Instructions
- In a large bowl, combine the shredded chicken, corn, black beans, red onion, greens, and avocado gently so you don’t mash the avocado. Squeeze the lime over the mixture, then drizzle with Greek yogurt or sour cream. Add the chipotle seasoning, salt, and pepper, and give everything one last gentle toss to coat.
- Warm the tortillas in a dry skillet for about 20 seconds per side, or microwave them covered with a damp paper towel for 15 seconds to make them pliable.
- Spoon the filling onto each tortilla, focusing on a line down the center. If you like extra heat, sprinkle a pinch more chipotle seasoning. Fold in the sides and roll tightly to enclose the filling.
- Cut each wrap in half on the bias and serve immediately, or wrap tightly in foil for on-the-go meals.