Creamy Southwest Chicken Wraps with Bold Flavors (Print version)

Creamy Southwest chicken wraps packed with shredded chicken, black beans, corn, peppers, cheddar, lime, and crunchy tortilla strips.

# Ingredients:

For the chicken filling

01 - 1 tablespoon olive oil
02 - 3 cups (420 g) cooked shredded chicken
03 - 1 1/2 teaspoons chili powder
04 - 1/2 teaspoon ground cumin
05 - 1 teaspoon onion powder
06 - 1/2 teaspoon smoked paprika
07 - 1/4 teaspoon cayenne pepper, optional
08 - 2 cloves garlic, minced
09 - 1 jalapeno, seeded and finely chopped
10 - 1 red bell pepper, diced
11 - 1 cup (165 g) corn kernels, thawed if frozen
12 - 1 can (15 oz or 425 g) black beans, drained and rinsed
13 - 1 cup (240 g) sour cream
14 - 4 oz (115 g) cream cheese, softened and cubed
15 - 1 tablespoon fresh lime juice
16 - 1 cup (115 g) shredded cheddar cheese
17 - 1/4 cup sliced green onions
18 - 1/4 cup chopped fresh cilantro
19 - Salt and black pepper, to taste

For assembling

20 - 6 large burrito-size flour tortillas
21 - 1 1/2 cups (60 g) crunchy tortilla strips or crushed tortilla chips
22 - Lime wedges, for serving

# Instructions:

01 - Heat olive oil in a large skillet over medium heat. Add shredded chicken, chili powder, cumin, onion powder, smoked paprika, cayenne, garlic, jalapeno, and bell pepper. Cook for 4-5 minutes, stirring often, until the chicken is hot and the peppers begin to soften.
02 - Stir in corn, black beans, sour cream, cream cheese, and lime juice. Reduce heat to medium-low and cook for 3-4 minutes, stirring until the cream cheese melts and the filling looks smooth.
03 - Remove the skillet from the heat. Stir in cheddar cheese, green onions, and cilantro until the cheese melts. Taste and season with salt and black pepper as needed.
04 - Wrap tortillas in a damp paper towel and microwave for 20-30 seconds, or warm them one at a time in a dry skillet until flexible.
05 - Spoon about 1/2 to 2/3 cup filling onto the lower third of each tortilla. Sprinkle with tortilla strips, fold in the sides, and roll tightly.
06 - Serve warm with lime wedges. For a crisp outside, toast the rolled wraps seam-side down in a dry skillet for 1-2 minutes per side.

# Good to know:

01 - Best served warm right after rolling.
02 - The filling can be made up to 2 days ahead.
03 - Use rotisserie chicken to keep the recipe close to 25 minutes.

Back