Description

There’s something truly special about wrapping a flavorful filling into a soft tortilla, especially when that filling is packed with the savory tastes of the Southwest. Whether it’s for a busy weeknight dinner, a weekend picnic, or a light meal that doesn’t skimp on flavor, these Southwest Chicken Wraps are a surefire hit. The combination of tender grilled chicken, fresh veggies, creamy dressing, and a touch of spice will transport your taste buds to the sun-drenched deserts of the Southwest.

This recipe is one of those meals that has been passed around in our family for years, with little tweaks here and there, yet always holding that comforting, familiar taste. It’s versatile, customizable, and, most importantly, a crowd-pleaser. Plus, it comes together in just a few simple steps! There’s nothing better than throwing together ingredients you already have on hand and ending up with something so delicious.

Ingredients

Scale

For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Wraps:
- 4 large flour tortillas (whole wheat or gluten-free options work too)
- 1 cup shredded lettuce (romaine or iceberg)
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- 1/4 cup red onion, finely chopped
- 1/4 cup corn kernels (fresh or frozen)
- 1/4 cup diced bell pepper (any color)
For the Dressing:
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon taco seasoning (or more to taste)
- Hot sauce (optional, for extra heat)

Instructions

Season and Grill the Chicken: Begin by preparing your chicken. Drizzle both sides of the chicken breasts with olive oil and season them generously with chili powder, cumin, paprika, garlic powder, salt, and pepper. You want that bold Southwest flavor to shine through!Heat a grill pan or skillet over medium-high heat and cook the chicken for about 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F. Let it rest for a few minutes before slicing it thinly against the grain. This helps keep the chicken juicy and tender.
Prepare the Dressing: While the chicken is cooking, whisk together the sour cream, mayonnaise, lime juice, and taco seasoning in a small bowl. Taste and adjust the seasoning as needed—add a dash of hot sauce if you like it spicy. This creamy dressing is what brings all the flavors together in the wrap, so don’t skimp on it!
Assemble the Wraps: Lay out the tortillas on a flat surface. Start with a generous spoonful of the creamy dressing spread across the center of each tortilla. Then, layer in the sliced grilled chicken, shredded lettuce, diced tomatoes, red onion, corn, bell peppers, and cheese.
Roll It Up: Carefully fold in the sides of the tortilla and roll it up tightly, securing all of the ingredients inside. Make sure the ends are tucked in so none of the goodness falls out as you eat.
Serve and Enjoy: Slice the wrap in half diagonally, if desired, and serve immediately with extra dressing or salsa on the side. These Southwest Chicken Wraps are best enjoyed fresh, but they also hold up well for meal prep or a packed lunch the next day.

Notes

If you want to make this dish more substantial, serve the wraps with a side of chips, guacamole, or a fresh fruit salad. You can also add a dollop of salsa or even a scoop of rice if you’re looking to round out the meal a bit more.

These wraps are easily adaptable for different dietary preferences. For a gluten-free version, simply swap the flour tortillas for corn tortillas, or use a large lettuce leaf as a wrap for a low-carb option.