why make this recipe
The Southwest Chicken Wrap is a fantastic meal option that is both tasty and healthy. It combines fresh ingredients with the bold flavors of the southwest, making it a delightful treat for lunch or dinner. Plus, it’s quick to prepare, which makes it perfect for busy days. This wrap is packed with protein from the chicken and beans, fiber from the veggies, and healthy fats from the avocado. With the vibrant mix of colors and flavors, it is sure to please everyone in your family!
how to make Southwest Chicken Wrap
Ingredients:
- 2 whole wheat tortillas
- 1 cup cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn, drained
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1 cup lettuce, shredded
- 1/2 cup salsa
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Directions:
- In a bowl, combine the shredded chicken, black beans, corn, red bell pepper, salsa, cilantro, lime juice, salt, and pepper.
- Lay a tortilla flat and add a portion of the chicken mixture in the center.
- Top with avocado slices and shredded lettuce.
- Fold in the sides of the tortilla and roll it up tightly to enclose the filling.
- Repeat with the second tortilla.
- Slice in half and serve immediately.
how to serve Southwest Chicken Wrap
Serve the Southwest Chicken Wrap on a plate with extra salsa or guacamole on the side for dipping. You can also add a handful of tortilla chips for a crunchy side. This wrap is great for lunch or dinner and always impresses guests at gatherings.
how to store Southwest Chicken Wrap
If you have leftovers, you can store the wraps in the refrigerator for up to two days. Wrap them in foil or place them in an airtight container to keep them fresh. For best results, avoid adding avocado and lettuce until you are ready to eat, as these ingredients can get soggy.
tips to make Southwest Chicken Wrap
- Use rotisserie chicken for a quicker prep time.
- Feel free to mix in your favorite veggies, like diced tomatoes or jalapeños, for extra flavor.
- To make it spicier, add some chili powder or hot sauce to the chicken mixture.
- If you want a crunchier texture, consider grilling the wraps for a few minutes after rolling them up.
variation
You can easily change this wrap by doing a vegetarian version. Just replace the chicken with more beans or grilled veggies to keep it hearty and satisfying. Another option is to use different proteins like steak or shrimp for a twist.
FAQs
1. Can I make this wrap ahead of time?
Yes, you can prepare the filling in advance and store it separately. Just assemble the wraps when you are ready to eat to keep the tortillas fresh.
2. Is it possible to freeze Southwest Chicken Wraps?
While it’s possible to freeze them, it is best to freeze the filling separately. Once thawed, you can easily assemble and enjoy the wraps fresh.
3. What can I use instead of whole wheat tortillas?
You can use regular tortillas, corn tortillas, or even lettuce leaves for a low-carb option. Choose whichever base you prefer!
Southwest Chicken Wrap
A tasty and healthy wrap combining fresh ingredients with the bold flavors of the southwest, packed with protein and fiber.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: No-Cook
- Cuisine: Mexican
- Diet: Protein-rich
Ingredients
- 2 whole wheat tortillas
- 1 cup cooked chicken, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn, drained
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1 cup lettuce, shredded
- 1/2 cup salsa
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Combine the shredded chicken, black beans, corn, red bell pepper, salsa, cilantro, lime juice, salt, and pepper in a bowl.
- Lay a tortilla flat and add a portion of the chicken mixture in the center.
- Top with avocado slices and shredded lettuce.
- Fold in the sides of the tortilla and roll it up tightly to enclose the filling.
- Repeat with the second tortilla.
- Slice in half and serve immediately.
Notes
Store leftovers in the refrigerator for up to two days. Avoid adding avocado and lettuce until ready to eat.
