There’s something undeniably satisfying about biting into a perfectly wrapped, crunchy, flavor-packed tortilla. The combination of juicy chicken, crisp vegetables, melted cheese, and bold Southwestern spices wrapped up in a golden, toasted tortilla makes this Crunchy Southwestern Chicken Wrap a go-to meal for any time of the day. Whether you’re looking for a quick lunch, an easy weeknight dinner, or a grab-and-go meal for busy days, this recipe has you covered.
This wrap is inspired by the vibrant flavors of the Southwest—think smoky spices, fresh veggies, and creamy sauce, all wrapped in a warm, crispy tortilla. It’s a fantastic way to use up leftover chicken, and you can customize it with your favorite toppings. Plus, it’s a great alternative to fast food because it’s homemade, healthier, and incredibly delicious.
Let’s get into how you can make this easy, crispy, and flavor-packed wrap at home!
Why You’ll Love This Recipe
- Quick and easy: You can have this wrap ready in under 30 minutes, making it a great meal for busy days.
- Crispy and crunchy: Toasting the tortilla gives it that perfect crunch while keeping the inside warm and melty.
- Bold Southwestern flavors: Smoky spices, juicy chicken, fresh veggies, and creamy sauce create an irresistible taste.
- Customizable: Add your favorite ingredients like avocado, black beans, or jalapeños to make it your own.
- Great for meal prep: Make a few wraps in advance and reheat them when you’re ready to eat.
Ingredients You’ll Need
- 2 cups cooked chicken breast, shredded or diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- ½ cup corn kernels (canned or frozen, thawed)
- ½ cup black beans, drained and rinsed
- ¼ cup red onion, finely chopped
- ½ cup sour cream or Greek yogurt
- ½ cup salsa
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro (optional)
How to Make Crunchy Southwestern Chicken Wrap
Step 1: Prepare the Chicken
If you’re using leftover cooked chicken, simply shred or dice it into bite-sized pieces. If cooking fresh, season the chicken with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for about 5-7 minutes until it’s heated through and well-coated with the seasonings.
Step 2: Prepare the Sauce
In a small bowl, mix together sour cream (or Greek yogurt), salsa, lime juice, and chopped cilantro. This creamy, tangy sauce adds an extra layer of flavor and helps bring all the ingredients together. Set it aside.
Step 3: Assemble the Wraps
Lay a large flour tortilla flat on a clean surface. Spread a spoonful of the sauce evenly over the center of the tortilla. Layer on shredded lettuce, diced tomatoes, corn, black beans, red onion, and shredded cheddar cheese. Finally, add the cooked chicken on top.
Step 4: Wrap It Up
Fold in the sides of the tortilla and then roll it up tightly from the bottom, ensuring that all the fillings stay inside.
Step 5: Toast the Wrap
Heat a clean skillet or grill pan over medium heat. Lightly grease it with a bit of olive oil or cooking spray. Place the wrap seam-side down and cook for about 2-3 minutes per side until it’s golden brown and crispy.
Step 6: Serve and Enjoy
Remove from the heat and let it rest for a minute before slicing it in half. Serve with extra sauce, salsa, or guacamole on the side. Enjoy warm!
Helpful Tips
- For extra crunch: Add crushed tortilla chips inside the wrap before rolling it up.
- Make it spicier: Add chopped jalapeños, a dash of hot sauce, or use a spicy salsa.
- Use rotisserie chicken: If you’re short on time, store-bought rotisserie chicken works great.
- Swap the protein: You can use grilled shrimp or beef instead of chicken for variety.
- Don’t skip toasting: Browning the wrap in a skillet not only makes it crispy but also helps seal it shut.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 wraps
- Category: Lunch, Dinner
- Method: Stovetop
- Cuisine: Southwestern, Tex-Mex
- Diet: High-Protein
Notes
- These wraps are best enjoyed fresh but can be stored in the fridge for up to 2 days.
- If meal-prepping, store the filling separately and assemble the wrap just before eating to keep it from getting soggy.
- To reheat, place the wrap in a skillet over medium heat for a few minutes until warm and crispy again.
Nutritional Information (Per Wrap)
- Calories: ~400
- Protein: ~30g
- Carbohydrates: ~40g
- Fat: ~12g
- Fiber: ~6g
Frequently Asked Questions
Can I make these wraps ahead of time?
Yes! You can prep the filling in advance and store it in the fridge. When ready to eat, assemble the wrap, toast it, and enjoy.
What’s the best way to store leftovers?
If you have extra wraps, wrap them tightly in foil or plastic wrap and store them in the fridge for up to 2 days. Reheat them in a skillet for the best texture.
Can I make these wraps gluten-free?
Absolutely! Just swap the flour tortillas for gluten-free tortillas.
What other sauces can I use?
Besides the sour cream and salsa mixture, you can try chipotle mayo, ranch dressing, or even guacamole for a different twist.
Storage Instructions
- Fridge: Store the wraps in an airtight container for up to 2 days.
- Reheating: Warm them in a skillet over medium heat for a few minutes per side. Avoid microwaving, as it can make the tortilla soggy.
- Freezing: It’s best to freeze just the chicken mixture and assemble fresh wraps when ready to eat.
Related Recipes
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Conclusion
This Crunchy Southwestern Chicken Wrap is the perfect blend of bold flavors, crisp textures, and a satisfying crunch. It’s easy to make, full of fresh ingredients, and completely customizable to your taste. Whether you’re making a quick lunch, a meal for the whole family, or a grab-and-go snack, this wrap is sure to be a hit.
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Crunchy Southwestern Chicken Wrap
Description
There’s something undeniably satisfying about biting into a perfectly wrapped, crunchy, flavor-packed tortilla. The combination of juicy chicken, crisp vegetables, melted cheese, and bold Southwestern spices wrapped up in a golden, toasted tortilla makes this Crunchy Southwestern Chicken Wrap a go-to meal for any time of the day. Whether you’re looking for a quick lunch, an easy weeknight dinner, or a grab-and-go meal for busy days, this recipe has you covered.
This wrap is inspired by the vibrant flavors of the Southwest—think smoky spices, fresh veggies, and creamy sauce, all wrapped in a warm, crispy tortilla. It’s a fantastic way to use up leftover chicken, and you can customize it with your favorite toppings. Plus, it’s a great alternative to fast food because it’s homemade, healthier, and incredibly delicious.
Let’s get into how you can make this easy, crispy, and flavor-packed wrap at home!
Ingredients
- 2 cups cooked chicken breast, shredded or diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- ½ cup corn kernels (canned or frozen, thawed)
- ½ cup black beans, drained and rinsed
- ¼ cup red onion, finely chopped
- ½ cup sour cream or Greek yogurt
- ½ cup salsa
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro (optional)
Instructions
If you’re using leftover cooked chicken, simply shred or dice it into bite-sized pieces. If cooking fresh, season the chicken with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for about 5-7 minutes until it’s heated through and well-coated with the seasonings.
In a small bowl, mix together sour cream (or Greek yogurt), salsa, lime juice, and chopped cilantro. This creamy, tangy sauce adds an extra layer of flavor and helps bring all the ingredients together. Set it aside.
Lay a large flour tortilla flat on a clean surface. Spread a spoonful of the sauce evenly over the center of the tortilla. Layer on shredded lettuce, diced tomatoes, corn, black beans, red onion, and shredded cheddar cheese. Finally, add the cooked chicken on top.
Fold in the sides of the tortilla and then roll it up tightly from the bottom, ensuring that all the fillings stay inside.
Heat a clean skillet or grill pan over medium heat. Lightly grease it with a bit of olive oil or cooking spray. Place the wrap seam-side down and cook for about 2-3 minutes per side until it’s golden brown and crispy.
Remove from the heat and let it rest for a minute before slicing it in half. Serve with extra sauce, salsa, or guacamole on the side. Enjoy warm!
Notes
- These wraps are best enjoyed fresh but can be stored in the fridge for up to 2 days.
- If meal-prepping, store the filling separately and assemble the wrap just before eating to keep it from getting soggy.
- To reheat, place the wrap in a skillet over medium heat for a few minutes until warm and crispy again.