Southwest Chicken Wrap
A delicious and easy lunch option packed with flavor, nutrition, and satisfying ingredients.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for quicker preparation.
- 1 cup black beans, rinsed and drained Canned beans work well.
- 1 cup corn, canned or frozen Fresh corn can also be used.
- 1 whole red bell pepper, diced Substitute with other bell pepper colors if desired.
- 1/2 cup red onion, diced
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup mixed greens or lettuce
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup salsa
- 4 large tortillas
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- to taste Salt and pepper Adjust according to your preference.
Instructions
Preparation
- In a large skillet, heat olive oil over medium heat.
- Add diced red onion and red bell pepper. Sauté until softened, about 3-4 minutes.
- Stir in the shredded chicken, black beans, corn, chili powder, cumin, salt, and pepper. Cook for another 5 minutes until everything is heated through.
- Warm the tortillas slightly in a dry pan or microwave.
- Spread a layer of mixed greens on each tortilla, then add the chicken mixture.
- Top with shredded cheese, sour cream, and salsa.
- Roll up the tortillas tightly, tucking in the ends, to form wraps.
- Slice in half and serve immediately.
Notes
Wrap the leftovers tightly in plastic wrap or aluminum foil. They can be stored in the refrigerator for up to 2 days or frozen for longer storage.