Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crunchy Southwestern Chicken Wrap


  • Author: Martha

Description

There’s something so satisfying about biting into a wrap that’s packed with bold flavors, crisp textures, and a little bit of spice. The Crunchy Southwestern Chicken Wrap is one of those meals that feels indulgent yet is simple to make, perfect for busy weeknights or quick lunches. The combination of seasoned chicken, crunchy veggies, and a creamy, zesty sauce wrapped in a soft tortilla makes this an absolute favorite in many households.

Inspired by Southwestern flavors, this wrap brings together smoky spices, fresh vegetables, and a delightful crunch that makes every bite exciting. Whether you’re looking for a quick meal prep option or a delicious alternative to fast food, this wrap will quickly become a go-to in your recipe collection.


Ingredients

Scale

For the Chicken:

  • 2 boneless, skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil

For the Wrap:

  • 4 large flour tortillas
  • 1 cup shredded lettuce
  • ½ cup cherry tomatoes, diced
  • ½ cup corn kernels (fresh, canned, or frozen)
  • ½ cup black beans, drained and rinsed
  • ½ cup shredded cheddar cheese
  • ¼ cup red onion, finely chopped
  • ¼ cup cilantro, chopped
  • 1 cup tortilla strips (for crunch)

For the Sauce:

  • ½ cup Greek yogurt or sour cream
  • ¼ cup mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon hot sauce (optional)
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt

Instructions

Step 1: Cook the Chicken

Start by seasoning the chicken breasts with chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. This spice blend gives the chicken that classic Southwestern flavor with a hint of smokiness.

Heat a skillet over medium heat and add the olive oil. Once hot, place the chicken in the pan and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C). Once fully cooked, remove the chicken from the heat and let it rest for a few minutes before slicing it into thin strips.

Step 2: Make the Creamy Southwestern Sauce

While the chicken is resting, prepare the sauce by mixing Greek yogurt (or sour cream), mayonnaise, lime juice, hot sauce (if using), chili powder, garlic powder, and salt in a small bowl. Stir well until smooth. This sauce adds a creamy, tangy element that ties all the ingredients together.

Step 3: Assemble the Wrap

Lay out the flour tortillas on a flat surface. Spread a generous spoonful of the Southwestern sauce over each tortilla.

Next, layer on the shredded lettuce, diced cherry tomatoes, corn, black beans, shredded cheddar cheese, chopped red onion, and cilantro. Arrange the sliced chicken on top of the veggies, then sprinkle a handful of crispy tortilla strips over everything for that extra crunch.

Step 4: Wrap and Serve

To roll the wrap, fold in the sides first, then roll from the bottom up, keeping everything snug and secure. If needed, you can lightly toast the wrap in a dry skillet for 1-2 minutes per side to help it stay sealed and add a little warmth.

Slice the wrap in half and serve immediately with extra sauce on the side for dipping.

Notes

  • If making ahead, store the wraps unassembled and build them fresh when ready to eat to keep the tortilla from getting soggy.
  • This recipe works great with grilled vegetables like bell peppers and zucchini if you want to add even more color and flavor.
  • You can store leftover cooked chicken in an airtight container in the fridge for up to 3 days and use it for other meals like salads or tacos.