Description
Colorful and quick Southwest Chicken Wraps filled with shredded chicken, corn, black beans, crunchy peppers, and salsa, all rolled in warm flour tortillas. Perfect for weeknight dinners or packed lunches.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup corn, drained
- 1 cup black beans, drained and rinsed
- 1 cup diced bell peppers
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup salsa
- 4 large flour tortillas
- 1/2 cup shredded cheese
- Optional: sliced avocado or 1/2 cup guacamole
Instructions
- In a medium mixing bowl, combine the shredded chicken, corn, black beans, diced bell peppers, shredded lettuce, diced tomatoes, and salsa. Stir gently.
- Warm tortillas in a dry skillet or microwave briefly to make them pliable.
- Lay a warm tortilla flat and spoon about one-quarter of the chicken mixture down the center. Sprinkle with cheese and add avocado if using.
- Fold the sides in and roll tightly to enclose the filling.
- Optional: Heat a skillet and cook the wrap seam-side down until golden, about 1–2 minutes per side.
- Slice in half on a bias and serve with lime wedges and chopped cilantro.
Notes
Store filling and tortillas separately for freshness and to avoid sogginess. Best eaten within a day if assembled with lettuce or avocado.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Assembling
- Cuisine: Mexican