Southwest Chicken Wraps
Delightful and nutritious wraps combining smoky spices, fresh vegetables, and creamy dressing, perfect for quick lunches or dinners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Gluten-Free, High-Protein
Ingredients
- 1 pound Chicken Breast, diced
- 2 tablespoons Olive Oil
- 1 tablespoon Southwest Spice Mix (cumin, paprika, chili powder, garlic powder)
- 4 large Tortillas (whole wheat or flour)
- 1 cup Bell Peppers, sliced (mix of red, yellow, and green)
- ½ cup Red Onion, thinly sliced
- 1 cup Corn, fresh or canned
- 1 cup Black Beans, drained and rinsed
- 1 Avocado, sliced
- Greek Yogurt or Sour Cream, for dressing
- 1 Lime, juiced
Instructions
- Season the Chicken: In a bowl, combine the diced chicken breast with olive oil and southwest spice mix. Mix until the chicken is well-coated.
- Cook the Chicken: Heat a skillet over medium heat. Add the seasoned chicken. Cook for about 8-10 minutes, stirring occasionally, until the chicken is cooked through and golden brown.
- Sauté Vegetables: Remove the chicken from the skillet. In the same skillet, add the sliced bell peppers and red onion. Sauté for about 5 minutes until they are just tender.
- Combine Ingredients: In a large bowl, mix the cooked chicken, sautéed vegetables, black beans, and corn. Add lime juice and mix until everything is well incorporated.
- Assemble the Wraps: Lay out the tortillas. Divide the chicken and vegetable mixture evenly among the tortillas, placing it in the center. Add sliced avocado and a dollop of Greek yogurt or sour cream on top.
- Wrap It Up: Fold in the sides of the tortilla, then roll it from the bottom up to enclose the filling.
- Serve: Cut each wrap in half, if desired, and serve immediately.
Notes
Use fresh ingredients for the best flavor and texture. Adjust the spice level by modifying the amount of chili powder in the spice mix.