Crunchy Southwestern Chicken Wrap
Ingredients:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
4 large flour tortillas
1 cup shredded cheddar cheese
1 cup shredded lettuce
½ cup corn kernels (canned or grilled)
½ cup black beans, drained and rinsed
1 avocado, sliced
1 medium tomato, diced
½ cup sour cream
¼ cup salsa
Tortilla chips, crushed for crunch
Fresh cilantro, chopped (optional)
Directions:
Prepare the Chicken:
In a small bowl, mix the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
Rub the chicken breasts with olive oil and coat them with the spice mixture on both sides.
Heat a skillet over medium heat and cook the chicken breasts for 6-8 minutes per side until fully cooked (internal temperature reaches 165°F). Remove from the skillet and allow to rest for a few minutes, then slice into strips.
Prepare the Other Ingredients:
While the chicken is cooking, get all the wrap fillings ready. Shred the lettuce, dice the tomatoes, and slice the avocado. Set aside.
Assemble the Wraps:
Lay a flour tortilla flat on a clean surface. Spread a layer of sour cream and salsa in the center of the tortilla.
Sprinkle a handful of shredded cheddar cheese on top, followed by the shredded lettuce, corn, black beans, avocado slices, and diced tomatoes.
Add the sliced chicken on top of the veggies.
Sprinkle crushed tortilla chips on top for extra crunch.
Wrap It Up:
Fold the sides of the tortilla in toward the center, then roll it up tightly like a burrito, tucking in the sides as you go to keep the ingredients from falling out.
Optional: Toast for Extra Crunch:
For an extra crispy wrap, heat a large skillet over medium heat and place the wrapped tortilla seam-side down in the pan. Toast for 2-3 minutes per side until golden brown.
Serve:
Slice the wrap in half and garnish with fresh cilantro, if desired. Serve with extra salsa, sour cream, or guacamole on the side.
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Kcal: Approx. 450 kcal per serving | Servings: 4