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Southwest Chicken Wraps
Elise Rae Griffith

Southwest Chicken Wraps

Quick, customizable wraps loaded with juicy chicken, beans, corn, melty cheese, and a creamy Southwest-style sauce. Perfect for lunch, dinner, or meal prep — no fuss, big flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
20 minutes
Total Time 20 minutes
Course: Dinner, Lunch, Main Course, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded or diced
  • 1 cup corn canned, frozen, or fresh
  • 1 cup black beans rinsed and drained
  • ½ whole red bell pepper diced
  • ½ cup shredded cheese cheddar or pepper jack
  • 2 tbsp chopped cilantro optional
  • 1 whole jalapeño finely chopped, optional
  • 4 large flour tortillas burrito-sized
Creamy Southwest Sauce
  • ½ cup Greek yogurt or sour cream use what you prefer
  • 2–3 tbsp salsa mild or spicy
  • 1 tsp lime juice fresh squeezed if possible
  • ½ tsp ground cumin optional but flavorful
  • salt & pepper to taste

Equipment

  • Skillet or frying pan For warming the filling and optionally grilling the wrap
  • (Optional) Mixing bowl For stirring the sauce
  • (Optional) Spatula or tongs For flipping the wrap if toasting in a skillet
  • (Optional) Knife + cutting board For chopping veggies or slicing cooked chicken

Method
 

  1. Warm the chicken, corn, and red pepper in a skillet over medium heat (3–4 mins). Add black beans last, just to heat through.
  2. In a bowl, mix Greek yogurt or sour cream, salsa, lime juice, cumin, salt, and pepper. Stir well to make the sauce.
  3. Warm tortillas for 10–15 seconds in the microwave or in a pan to make them flexible.
  4. Lay a tortilla flat. Spread 1–2 tbsp of the sauce down the center. Add filling, shredded cheese, and extras like cilantro or avocado.
  5. Fold in the sides, then roll from the bottom up tightly to make a wrap.
  6. (Optional) Toast the wrap in a dry skillet, 2–3 mins per side, until golden and slightly crisp.
  7. Serve warm with salsa, hot sauce, or a lime wedge. Slice in half if desired.

Notes

  • Make-ahead tip: Keep the sauce and filling in separate containers if you’re prepping these for later. Assemble just before eating to avoid soggy wraps.
  • Cheese melts better if you add it while the filling is still warm. Want it extra gooey? Wrap and toast it in a skillet.
  • Tortilla trouble? If your wrap cracks while folding, it probably wasn’t warm enough. Microwave or heat on a pan for 10–15 seconds before filling.
  • Low-carb version: Swap the tortilla for large lettuce leaves or a low-carb wrap brand.
  • Spicy upgrade: Add chipotle sauce, sliced jalapeños, or hot salsa to the filling — or mix some into the dressing.
  • Serving idea: These go great with sweet potato fries, a quick salad, or just a wedge of lime and hot sauce on the side.