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Southwest Chicken Salad Wraps

Easy Southwest Chicken Salad Wraps filled with seasoned chicken, lettuce, black beans, corn, tomatoes, avocado and creamy Southwest dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Lunch
Cuisine: Southwest-Inspired
Ingredients Method

Ingredients
  

  • For the Chicken:
  • 1 lb boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Wraps:
  • 4 large burrito-size flour tortillas
  • 3 cups chopped romaine lettuce
  • 3/4 cup black beans drained and rinsed
  • 3/4 cup corn kernels
  • 1 cup diced Roma or grape tomatoes
  • 1 large avocado diced
  • 3/4 cup shredded cheddar or Mexican-style cheese
  • 1/4 cup chopped fresh cilantro
  • For the Southwest Dressing:
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1 teaspoon honey
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 –2 teaspoons water if needed

Method
 

  1. Pat the chicken dry.
  2. Combine the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
  3. Rub the chicken with olive oil and coat evenly with the seasoning.
  4. Heat a skillet over medium-high heat and cook the chicken for approximately 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C).
  5. Transfer the chicken to a cutting board and rest for 5 minutes before slicing.
  6. Whisk the Greek yogurt, lime juice, honey, chili powder, cumin, garlic powder, and salt together to make the Southwest dressing. Add 1–2 teaspoons water if a thinner consistency is desired.
  7. Chop the lettuce, drain the beans, prepare the corn, dice the tomatoes and avocado, and slice the chicken.
  8. Combine the lettuce, chicken, black beans, corn, tomatoes, cheese, and cilantro in a large bowl.
  9. Add enough dressing to lightly coat the mixture and gently toss.
  10. Warm the flour tortillas briefly until soft and flexible.
  11. Divide the chicken salad mixture between the tortillas and add the avocado.
  12. Fold the sides inward, fold the bottom over the filling, and roll each tortilla tightly.
  13. Slice diagonally and serve with additional dressing or fresh lime.