This Southwest chicken wrap is loaded with juicy chicken, corn, peppers and chipotle sauce. It’s an easy, high-protein meal on the go.
Think burrito meets salad wrap. This Southwest Chicken Wrap is the perfect combo of smoky, crunchy, and creamy. Yes please!
Why you’ll love this recipe
- Bold flavour in every bite: Smoky southwest spices and creamy chipotle sauce make this wrap unforgettable.
- High-protein: It’s your solution to feeling full for hours and you can take it on the go.
Ingredients and substitutions
- Flour tortillas – Try using whole wheat wraps, spinach wraps, low-carb tortillas, or gluten-free wraps to suit your dietary needs.
- Olive oil – You can use avocado oil, canola oil, or any neutral cooking oil as a substitute.
- Chicken breasts – You can substitute chicken breasts with boneless chicken thighs, shredded rotisserie chicken for convenience, or plant-based options like tofu or pulled jackfruit for a vegetarian-friendly version.
- Southwest seasoning – If you don’t have a pre-made blend, you can make your own using garlic powder, chili powder, smoked paprika, and cumin.
- Red pepper – Swap with yellow or green bell peppers or zucchini for a different flavour.
- Red onion – White or yellow onions work just as well, or you can use green onions (scallions) for a milder taste.
- Corn – Grilled corn, frozen corn, or diced zucchini are good subs.
- Black beans – Can be replaced with pinto beans, kidney beans, or chickpeas depending on what you have available.
- Cheddar cheese – Use Monterey Jack, pepper jack for a spicy kick, mozzarella, or a vegan cheese alternative.
- Cilantro – You can use parsley, green onions, or just leave it out.
Chipotle sauce
- Sour cream – Swap with Greek yogurt or plant-based yogurt.
- Light mayo – Use regular mayo, avocado mayo, or plain yogurt.
- Chipotle in adobo – Try using a mix of smoked paprika and hot sauce, chipotle powder, or sriracha for a different kind of heat.
How to make this Southwest chicken wrap
Step 1: Season the chicken.
Mix together the southwest seasoning blend and season the chicken.
Step 2: Cook the chicken
Heat olive oil in a skillet and cook the seasoned chicken.
Step 3: Prepare the chipotle sauce.
Stir together the chipotle sauce ingredients.
Step 4: Sauté the veggies.
Sauté red pepper and onion until softened. Stir in black beans and corn.
Step 5: Assemble the wraps.
Layer chicken, sautéed veggies, corn, black beans, chipotle sauce, cilantro, and cheese onto each tortilla.
Step 6: Toast the wraps.
Place wraps seam-side down in the skillet. Toast until golden and crisp then cut, serve and enjoy.
Recipe Tips and variations
Looking to switch things up or make this recipe even easier? Here’s how you can customize these wraps to fit your taste, diet, and schedule.
- Use pre-cooked chicken – Save time by using leftover grilled chicken or rotisserie chicken.
- Warm the tortillas – Briefly warming the tortillas makes them easier to roll without tearing.
- Don’t overfill – Keep fillings moderate to ensure the wraps roll tightly and hold together.
- Toast for texture – Pan-toasting the wraps adds a delicious crunch and helps seal them shut.
- Make it vegetarian – Skip the chicken and double up on beans, corn, and sautéed veggies.
- Spice it up – Add jalapeños, hot sauce, or extra chipotle for more heat.
- Try different proteins – Swap chicken for shrimp, ground turkey, or even pulled pork.
- Go low-carb – Use low-carb tortillas or wrap the filling in large lettuce leaves for a lighter option.
Frequently asked questions
How do I keep the wraps from getting soggy?
Let the cooked ingredients cool slightly before assembling, and avoid overloading with sauce. Toasting the wraps also helps seal in moisture but I don’t recommend making these in advance if you’re sensitive to sogginess. You’re better off prepping the components then assembling fresh the day of.
Can I use taco seasoning instead of southwest seasoning?
Yes, taco seasoning is a great substitute and offers a similar flavor profile.
Can I make these wraps dairy-free?
Yes! Use dairy-free cheese and swap the sour cream and mayo in the sauce for plant-based alternatives like vegan yogurt or avocado.
What to serve with these wraps
These wraps are hearty on their own, but pairing them with the right sides can turn them into a complete and satisfying meal. Here are some tasty ideas:
How to store and reheat
Store: Keep assembled wraps in an airtight container in the fridge for up to 3 days. Alternatively, you can prep all components and make and toast your wraps fresh each day for up to 5 days. This will ensure they don’t get soggy.
Reheat: Reheat in a skillet over medium heat for 2–3 minutes per side until warmed through and crispy. You can also microwave for 1–2 minutes, but the tortilla may soften.
Freeze and reheat from frozen: Wrap ungrilled wraps tightly in foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge, then toast in a skillet until heated through.
Southwest Chicken Wrap
Equipment
- Southwest seasoning buy it if you're too lazy to make it
Ingredients
- 4 large flour tortillas
- 1 tbsp olive oil
- 1 lb chicken breasts sliced into 1-inch pieces
- 1 tbsp southwest seasoning
- Salt & pepper to season
- 1 red pepper sliced
- 1 small red onion sliced
- 1/2 cup corn
- 1/2 cup black beans
- 1 cup cheddar cheese grated
- 1/2 cup cilantro finely chopped
Chipotle sauce
- 1/2 cup sour cream
- 2 tbsp light mayo
- 1 tbsp chipotles in adobo sauce
- 1 tbsp water
Instructions
- Mix southwest seasoning blend together. Heat olive oil in a large skillet over medium-high heat. Toss chicken with seasoning blend, season with salt and pepper, then cook for 6-7 minutes and remove from heat.
- Meanwhile, mix chipotle sauce ingredients together and prep remaining fillings.
- Add a bit more olive oil to the pan then saute red pepper and red onion for 5 minutes, seasoning with salt and pepper, until softened. Add black beans and corn, cooking another minute. Remove from heat.
- Divide chicken, peppers and onions, corn, black beans, chipotle sauce, cilantro and cheese in that order, among 4 flour tortillas then push sides in and roll wrap away from you.
- Place back in the skillet with a bit of cooking spray, cooking for 1 minute each side over medium heat. Cut each wrap in half, serve and enjoy!
Comments & Reviews
Renee Amaral says
Delicious and so easy to make!