Southwest Chicken Wrap

Chicken wraps are always a quick go to for lunch, this southwest chicken wrap recipe is one of my favorites. The combination or avocado, black beans and a beautifully seared chicken breast makes this chicken wrap absolutely delicious. The avocado dressing in this recipe adds a bit of brightness to the wrap. Plus is tastes amazing!

If you are wanting to make this recipe a little healthier, using a whole wheat, low-carb or spinach wraps are great options. Chicken wraps are easily customizable and great for using leftover ingredients. You can add or take away from this recipe and I am sure it will still be great.

Searing the chicken breast for this recipe really adds great flavor, but you can grill or bake the chicken breast if you like. You can also use leftover chicken you may have in your refrigerator. When using leftover chicken, you can still add the seasonings for the chicken in this recipe.

How to Make Avocado Dressing

This dressing is best used the day that you make it. I like to make the dressing first so that it has time for the ingredients to marry while cooking the chicken.

Choose a ripe avocado, rinse, cut and scoop the avocado into a medium bowl. Mash the avocado until it is smooth.

Add in the mayo, chopped cilantro, lime juice, and seasonings. Mix well.

How to Make Southwest Chicken Wrap

Start by cutting the chicken lengthwise to make two thin pieces. Pat dry and season with all of the seasonings. In a skillet over medium high heat, add olive oil or your choice of oil. Once the oil is hot add in the chicken and sear, undisturbed, for 6 minutes, or until the chicken is a golden brown. Flip the chicken and continue to cook, undisturbed for another 6-8 minutes or until the chicken reads 165° F.

Take the chicken out of the pan and let it rest while you prep the rest of the ingredients.

Rinse the black beans under cold water until the water runs clear, place in a bowl and sprinkle with 1/2 teaspoon of salt, 1/2 teaspoon of garlic powder and 1/2 teaspoon of cumin. Mix well and set aside.

Assemble the Chicken Wrap

Slice the chicken into thins strips. Lay out the tortilla wrap and spread on the desired amount of dressing. Put half of the chicken on the wrap, top with the desired amount of beans, tomatoes, shredded cheese and lettuce. Roll the wrap up and repeat with the other one. Enjoy!

Try out this chicken wrap recipe!

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Southwest Chicken Wrap

Southwest Chicken Wrap recipe that comes together in under 30 minutes.  Seared chicken breasts, black beans and a delicious creamy avocado dressing.  This recipe is great for meal prepping!

Author: Sky Pilgreen Cooking Method: Pan searing Categories: Dinner, Lunch Recipe Keys: S Southwest S southwest chicken wrap

Print Recipe

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Prep Time 12 mins Cook Time 16 mins Total Time 28 mins Difficulty: Beginner Servings: 2

Ingredients

Servings

Avocado Dressing

• 1 Large ripe avocado
• 1 Tablespoon fresh cilantro (chopped)
• 3 tbsp mayo
• 1 Tablespoon fresh lime juice
• ¹⁄₂ Teaspoon salt
• ¹⁄₈ Teaspoon pepper
• 1 Pinch chipotle powder (or cayenne powder)
• 1 Pinch cumin

Chicken Wrap

• 1 chicken breast (cut in half)
• 1 Teaspoon salt
• As Needed pepper
• 1 Teaspoon garlic powder
• 1 Teaspoon paprika
• 1 Teaspoon cumin
• ¹⁄₂ Teaspoon onion powder
• ¹⁄₂ Teaspoon chili powder
• 3 tbsp olive oil
• 2 Large tortilla wraps (warmed)
• 1 can black beans (rinsed)
• ¹⁄₂ Teaspoon salt
• ¹⁄₂ Teaspoon garlic powder
• ¹⁄₂ Teaspoon cumin
• As Needed shredded cheddar
• As Needed diced tomato
• As Needed shredded lettuce

Instructions

Avocado Dressing

1. Rinse, cut and scoop the avocado into a medium bowl. Mash the avocado until it is smooth.

2. Add in the mayo, chopped cilantro, lime juice, and seasonings. Mix well.

Cook the chicken and assemble the wrap

1. Start by cutting the chicken lengthwise to make two thin pieces. Pat dry and season with all of the seasonings. In a skillet over medium high heat, add olive oil or your choice of oil. Once the oil is hot add in the chicken and sear, undisturbed, for 6 minutes, or until the chicken is a golden brown. Flip the chicken and continue to cook, undisturbed for another 6-8 minutes or until the chicken reads 165° F.

2. Take the chicken out of the pan and let it rest while you prep the rest of the ingredients.

3. Rinse the black beans under cold water until the water runs clear, place in a bowl and sprinkle with 1/2 teaspoon of salt, 1/2 teaspoon of garlic powder and 1/2 teaspoon of cumin. Mix well and set aside.

4. Slice the chicken into thins strips. Lay out the tortilla wrap and spread on the desired amount of dressing. Put half of the chicken on the wrap, top with the desired amount of beans, tomatoes, shredded cheese and lettuce. Roll the wrap up and repeat with the other one. Enjoy!

Note

This recipe can make 2-3 large chicken wraps.  If you use more beans in each wrap you can make 3 large wraps.