Southwest Chicken Wraps
Quick and customizable Southwest chicken wraps made with leftover or rotisserie chicken, perfect for weeknight dinners or lunchboxes.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup corn, canned or cooked
- 1 cup black beans, drained and rinsed
- 1 cup diced bell peppers (mix colors for visual appeal)
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes (seeds removed if very juicy)
- 1/4 cup salsa (mild to hot, depending on preference)
- 4 large flour tortillas For gluten-free, use large corn or gluten-free tortillas.
- 1/2 cup shredded cheese (cheddar or pepper jack) Optional: sliced avocado or 1/2 cup guacamole.
Instructions
Preparation
- In a medium bowl, combine the shredded chicken, corn, black beans, diced bell peppers, shredded lettuce, diced tomatoes, and salsa. Mix gently but thoroughly so the salsa coats the ingredients.
- Lay the flour tortillas flat on a clean surface or cutting board.
- Spoon about one-quarter of the chicken mixture down the center of each tortilla, leaving 1–2 inches clear at the top and bottom for folding.
- Sprinkle each with about 2 tablespoons of shredded cheese. Add sliced avocado or a spoonful of guacamole if using.
- Fold the left and right sides of the tortilla inward, then roll up tightly from the bottom to enclose the filling.
- Serve immediately, or slice each wrap in half on the diagonal for an easy-to-eat lunch.
Notes
Store wrapped tightly in plastic wrap or an airtight container for up to 3–4 days. Whole assembled wraps don't freeze well; freeze the filling instead. Reheat the filling before serving.