Southwest Grilled Chicken Wraps

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Juicy, flame-grilled chicken, vibrant veggies, and zesty flavors all come wrapped in a warm tortilla – these Southwest Grilled Chicken Wraps bring together bold taste and ease in one delicious bundle. Whether you’re planning a quick lunch, a picnic meal, or a fuss-free dinner, this wrap is a guaranteed crowd-pleaser.

Packed with protein and fiber thanks to black beans and grilled chicken, and balanced with a refreshing crunch from lettuce and sweet corn, each bite delivers both texture and satisfaction. Add a spoonful of salsa or a dollop of sour cream and you’ve got a Southwest fiesta on your plate.

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Ingredients for this Southwest Grilled Chicken Wraps

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup canned black beans, rinsed and drained
• 1 cup sweet corn kernels (fresh, frozen or canned)
• 1 cup chopped romaine or leaf lettuce
• 1 medium tomato, diced
• 1/4 cup chopped fresh cilantro (optional)
• 1/2 avocado, sliced (optional)
• 1/4 cup shredded cheddar cheese (optional)
• 4 large flour tortillas
• Fresh salsa or sour cream for serving

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Step 1: Marinate the Chicken

In a small bowl, mix olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Rub the mixture over the chicken breasts, coating them evenly. Let the chicken marinate for at least 20 minutes (or up to 2 hours in the fridge for deeper flavor).

Step 2: Grill the Chicken

Heat a grill pan or outdoor grill over medium-high heat. Cook the marinated chicken breasts for 5–7 minutes on each side, or until fully cooked and nicely charred. Once done, let them rest for 5 minutes before slicing into thin strips.

Step 3: Prepare the Fillings

While the chicken cooks, prepare the other ingredients: rinse and drain the black beans, dice the tomato, chop the lettuce, and get the corn and any optional ingredients ready.

Step 4: Warm the Tortillas

Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable, or microwave them in a stack wrapped in a damp towel for 20 seconds.

Step 5: Assemble the Wraps

Lay each tortilla flat and layer with lettuce, grilled chicken slices, black beans, corn, tomato, and any optional toppings like avocado, cheese, or cilantro. Add a drizzle of salsa or sour cream if desired.

Step 6: Wrap and Serve

Fold in the sides of the tortilla, then roll tightly from the bottom up to form a wrap. Slice in half and serve with extra salsa or chips on the side if you like.

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Frequently Asked Questions

Can I use a different protein instead of chicken?

Yes! Grilled steak, shrimp, or even tofu can be used as a substitute based on your preferences.

Are Southwest wraps spicy?

They have a mild kick from chili powder and paprika. For more heat, add jalapeños or a spicy salsa.

What type of tortilla works best?

Flour tortillas hold up best and are easy to roll. Whole wheat or spinach wraps also work well.

Can I make this vegetarian?

Absolutely. Omit the chicken and increase the black beans or add grilled vegetables like zucchini and bell peppers.

How long does grilled chicken last in the fridge?

Cooked chicken can be stored in the fridge for up to 4 days in an airtight container.

What sides pair well with these wraps?

Mexican rice, tortilla chips with guacamole, or a corn salad make excellent sides for this meal.

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