Crunchy Southwestern Chicken Wrap (Printable Version)
# What You'll Need:
→ For the Chicken
01 -
450g boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
1 tablespoon taco seasoning
04 -
0.5 teaspoon salt
05 -
0.5 teaspoon ground black pepper
→ For the Wrap
06 -
4 large flour tortillas
07 -
150g shredded cheddar or Monterey Jack cheese
08 -
165g canned black beans, drained and rinsed
09 -
165g canned sweetcorn, drained
10 -
1 large tomato, diced
11 -
1 avocado, sliced
12 -
15g fresh cilantro, chopped
13 -
60ml sour cream or Greek yogurt
14 -
60ml salsa
# Step-by-Step Directions:
01 -
Rub chicken breasts with olive oil, taco seasoning, salt, and pepper ensuring even coverage.
02 -
Heat a skillet over medium-high heat. Cook chicken breasts for 5–7 minutes per side or until fully cooked and the internal temperature reaches 75°C. Allow to rest for 5 minutes, then slice into thin strips.
03 -
Dice the tomato, slice the avocado, rinse and drain black beans and corn, and shred the cheese if needed.
04 -
Lay a flour tortilla flat. Spread 1 tablespoon of sour cream and 1 tablespoon of salsa in the center. Top with a layer of shredded cheese, sliced chicken, black beans, corn, diced tomato, avocado, and chopped cilantro.
05 -
Fold in the sides of the tortilla, then roll it up tightly from bottom to top to enclose the filling securely.
06 -
Repeat assembly with the remaining tortillas and fillings.
07 -
Slice wraps in half and serve immediately with extra salsa or guacamole, if desired.
# Helpful Notes:
01 -
For additional heat, include sliced jalapeños or a drizzle of hot sauce during assembly.
02 -
For a vegetarian option, substitute chicken with additional black beans or grilled vegetables.
03 -
For a creamier texture, add a drizzle of chipotle mayo or ranch dressing inside the wrap.