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–+ servings
Southwest Chicken Wrap

Southwest Chicken Wrap

Ready in just 30 minutes, these delicious Southwest Chicken Wraps are perfect for quick lunches, dinners and meal prepping!
4 from 1 vote
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Prep Time 12 minutes
Cook Time 16 minutes
Total Time 28 minutes
Course Dinner, Lunch
Servings 2

Ingredients
  

Avocado Dressing

  • 1 large ripe avocado
  • 1 tablespoon fresh cilantro chopped
  • 3 tablespoons mayo
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 pinch chipotle powder or cayenne powder
  • 1 pinch cumin

Chicken Wraps

  • 1 chicken breast cut in half
  • 1 ½ teaspoons salt
  • As Needed pepper
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 ½ teaspoons cumin
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • 3 tablespoons olive oil
  • 1 large poblano pepper small diced
  • ¼ cup red or white onion small diced
  • 2 large tortilla wraps warmed
  • 1 can black beans drained and rinsed
  • As Needed shredded cheddar
  • As Needed diced tomato
  • As Needed shredded lettuce

Instructions
 

Avocado Dressing

  • 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, ½ teaspoon salt, ⅛ teaspoon pepper, pinch chipotle powder and pinch ground cumin. Mix well.

Chicken

  • Start by cutting the chicken lengthwise to make two thin pieces. Pat dry and season with 1 teaspoon salt, pepper to taste, 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon onion powder and ½ teaspoon chili powder.
  •  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 cooked through (165°F internal temperature). Take the chicken out of the pan and let it rest before slicing it.
  • To the same pan add a drizzle of olive oil, if needed, and sauté the peppers and onions until tender. Set aside.
  • Rinse the black beans under cold water until the water runs clear, place in a bowl and sprinkle with ½ teaspoon of salt, ½ teaspoon of garlic powder and ½ teaspoon of cumin. Mix well and set aside.
  • 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, peppers and onions, tomatoes, shredded cheese and lettuce. Roll the wrap up and repeat with the other one. Enjoy!

Notes

  • This recipe can make 2-3 large chicken wraps.  If you use more beans in each wrap, you can make 3 large wraps.
  • Don't have a can of black beans on hand? Pinto beans make a perfect substitute!
Tried this recipe?Let us know how it was!