These Southwest Chicken Wraps are fresh, colorful, and full of flavor. Layer the marinated chicken with vegetables and wrap it in a soft tortilla for an easy lunch or weeknight dinner. It’s also great for meal prep!
Why we love this Southwest Chicken Wrap:
This wrap is hearty for dinner, but would also make a great lunch box or meal prep. Seasoned chicken adds protein and flavor, while fresh vegetables brighten and balance each bite.
You’ll love this recipe because:
- quick and easy
- Full of protein and fresh vegetables
- Great for lunch, dinner or meal prep.
- Easily customized for picky eaters.
- Perfect served warm or cold
- Fun hands-on meals for kids
It’s perfect for busy families because it’s simple to prepare, easy to customize, and perfect for using up leftover chicken. Serve whole, cut in half, or slice into pinwheels for a fresh and satisfying kid-friendly meal.
Tips for the Best Chicken Wrap
let the chicken rest
Resting the chicken before cutting it helps retain the juices and retains the flavorful juices inside.
Warm the tortillas
Warm tortillas are softer and less likely to tear when rolled.
Don’t fill it too much
It’s tempting to add a lot of filling, but a slightly lighter wrap rolls better and is easier to eat.
Add sources strategically
To help the wrap stick better, spread the sauce on the center of the tortilla, keeping the edges clean.
Slice the avocado one last time.
Avocados turn brown quickly, so slice them right before assembling them or sprinkle them with a little lime juice and mix them in.
Meal preparation and storage:
You can cook the chicken and prep the vegetables ahead of time, then assemble the wraps right before serving.
Store cooked chicken in an airtight container in the refrigerator for up to 4 days.
For the best texture, keep the avocado and sauce separate until ready to eat. Fully assembled wraps are best fresh, but can be stored tightly wrapped in the refrigerator for up to 24 hours.
Easy variations:
Make it spicy
Add jalapenos, chipotle sauce, hot sauce, or pepper jack cheese.
Make it creamier
Add ranch, avocado crema, or extra Greek yogurt sauce.
Use up leftover chicken
Rotisserie chicken, grilled chicken, and leftover taco chicken all go well together.
Make it vegetarian
Skip the chicken and add black beans, pinto beans, or seasoned chickpeas.
Change it to a bowl
Skip the tortillas and serve the whole thing over rice, quinoa, or chopped romaine.
Kid-Friendly Tips
For picky eaters, provide the ingredients separately and let your kids make their own wraps. You can also swap arugula for romaine or spinach if your kids prefer softer greens.
Cut the wrap into pinwheel shapes to accommodate smaller hands, or try omitting the red onion for a more kid-friendly flavor.
More delicious grab-and-go recipes:
Southwest Chicken Wrap
These fresh and flavorful Southwest Chicken Wraps are simple to prepare, easy to customize, and a great way to use up leftover chicken!
Serving Size: 4
Southwestern Seasoned Chicken
For wrap
- 4 large in size Flour tortillas or whole wheat tortillas
- 2 cup arugula
- 1 cup corner Fresh, frozen or canned
- 1 cup cherry tomatoes bad things
- 1 avocado sliced
- 1/4 red onion sliced
- 1/2 cup Shredded cheddar or Monterey jack cheese
In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Pat the chicken dry and rub it with olive oil, lime juice, and seasoning mixture.
Heat a skillet over medium heat. Add chicken and cook until golden and cooked through, 5 to 7 minutes per side, depending on thickness. The chicken should reach an internal temperature of 165°F. Turn off the heat and let sit for 5 minutes before cutting.
In a small bowl, mix Greek yogurt, lime juice, cilantro, salt, and cumin until smooth. Taste and adjust seasoning as needed.
Slice the avocado, cut the tomatoes in half, slice the red onion thinly, and prepare the corn. Warming the tortillas slightly will help them fold easily.
Lay each tortilla flat. Spread a spoonful of sauce and top with arugula, sliced chicken, corn, tomatoes, avocado, red onion and cheese.
Fold the sides of the tortilla and roll it tightly on the bottom. Cut in half and serve immediately.
