Southwest Chicken Wrap (Print version)

Juicy taco-spiced chicken wrapped with black beans, corn, lettuce, cheese, and creamy lime salsa sauce.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) boneless skinless chicken breasts, sliced into thin cutlets
02 - 2 tablespoons taco seasoning, divided
03 - 1/2 teaspoon kosher salt, plus more to taste
04 - 1 tablespoon olive oil

For the sauce

05 - 1/2 cup (120 g) sour cream or plain Greek yogurt
06 - 1/4 cup (65 g) salsa, thick style preferred
07 - 1 tablespoon fresh lime juice
08 - 2 tablespoons chopped fresh cilantro
09 - 1/2 teaspoon taco seasoning

For the wraps

10 - 4 large 10-inch flour tortillas
11 - 2 cups (90 g) shredded romaine lettuce
12 - 1 cup (170 g) black beans, drained and rinsed
13 - 1 cup (165 g) corn kernels, drained if canned
14 - 1 cup (120 g) shredded Monterey Jack or cheddar cheese
15 - 1 medium tomato, diced and lightly drained
16 - 1 avocado, sliced, optional
17 - Hot sauce, optional

# Instructions:

01 - Pat the chicken cutlets dry. Season both sides with 1 1/2 tablespoons taco seasoning and the kosher salt.
02 - Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side, until browned and the center reaches 165°F. Transfer to a board and rest for 5 minutes.
03 - Stir sour cream, salsa, lime juice, cilantro, and the remaining 1/2 teaspoon taco seasoning in a small bowl. Taste and add salt or hot sauce if needed.
04 - Cut the rested chicken into thin strips across the grain so it is easy to bite through inside the wrap.
05 - Warm the tortillas in a dry skillet for 10-15 seconds per side or microwave them under a damp paper towel for 20-30 seconds.
06 - Spread sauce down the center of each tortilla. Add romaine, chicken, black beans, corn, cheese, tomato, and avocado if using.
07 - Fold in the sides, roll tightly from the bottom, and press gently to close. Slice each wrap in half and serve with extra sauce.

# Good to know:

01 - Best served right after rolling while the tortilla is soft and the lettuce is crisp.
02 - Cooked chicken and sauce can be prepped up to 3 days ahead.
03 - Use gluten-free tortillas if needed.

Back