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Easy Zesty Southwest Chicken Wrap

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A quick and flavorful chicken wrap featuring a homemade southwest spice blend, creamy avocado, and fresh veggies, perfect for a satisfying and portable meal.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast, grilled or pan-cooked and sliced thinly
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • Pinch (about 1/8 teaspoon) cayenne pepper
  • 1 tablespoon olive oil
  • 4 large flour tortillas (8-inch size) or whole wheat/gluten-free tortillas
  • 1 ripe avocado, mashed or sliced
  • 1 tablespoon lime juice, freshly squeezed
  • 2 tablespoons sour cream or Greek yogurt
  • 1 cup shredded cheddar cheese (optional)
  • 1 cup shredded romaine lettuce
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons chopped cilantro (optional)

Instructions

  1. Prepare the Southwest Spice Mix by combining chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and cayenne pepper in a small bowl; mix well.
  2. Pat chicken breasts dry and rub both sides evenly with the southwest spice mix; let sit for 5 minutes.
  3. Heat olive oil in a non-stick skillet over medium heat; cook chicken breasts for 5-6 minutes per side until internal temperature reaches 165°F (74°C).
  4. Transfer chicken to a cutting board and let rest for 5 minutes; slice thinly against the grain.
  5. While chicken cooks, shred romaine lettuce, halve cherry tomatoes, thinly slice red onion, and chop cilantro; mash avocado and mix with lime juice and sour cream or Greek yogurt to make a creamy spread.
  6. Warm tortillas briefly in a dry skillet or microwave to make pliable.
  7. Spread a generous layer of avocado-lime cream on each tortilla; layer sliced chicken, lettuce, tomatoes, red onion, shredded cheddar, and cilantro.
  8. Fold the bottom edge over the filling, then fold the sides and roll tightly to enclose everything; optionally grill the wrap lightly in the skillet for 1-2 minutes per side to seal and add crunch.
  9. Cut wraps in half diagonally and serve immediately with extra lime wedges or a side of zesty corn salsa.

Notes

Let the chicken rest after cooking to keep it juicy. Warm tortillas before assembling to prevent cracking. Adjust cayenne pepper to control spice level. Assemble wraps just before eating to avoid sogginess. Pre-cooked chicken can be used by tossing with spice mix and warming briefly.

Nutrition

Keywords: chicken wrap, southwest chicken wrap, easy chicken wrap, zesty chicken wrap, quick lunch, portable meal, homemade spice mix

Find it online: https://larameals.com/easy-zesty-southwest-chicken-wrap-recipe-5-best-homemade-wrap-ideas/