Southwest Chicken Wrap
A flavorful wrap filled with spiced grilled chicken, black beans, corn, and creamy avocado, all brought together with a zesty lime crema. Perfect for a quick, satisfying lunch.
Ingredients
- 1 lb boneless, skinless chicken breast
- 2 tbsp taco seasoning
- 4 large flour tortillas
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 ripe avocado, sliced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1 cup Mexican blend cheese, shredded
- 1/2 cup sour cream
- 1 lime, juiced
- 2 tbsp fresh cilantro, chopped
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
Instructions
-
1
Season 1 lb boneless, skinless chicken breast with 2 tbsp taco seasoning, to taste salt, and to taste black pepper.
-
2
Heat 2 tbsp olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook until it reaches an internal temperature of 165°F (74°C), about 5-7 minutes per side. Allow to rest for 5 minutes, then slice into strips.
-
3
In the same skillet, sauté 1 cup corn kernels (fresh or frozen) and 1 diced red bell pepper for 3-4 minutes until slightly charred.
-
4
Mix 1/2 cup sour cream with half of the 1 juiced lime and a pinch of salt to create a lime crema.
-
5
Warm 4 large flour tortillas in the oven or microwave until pliable.
-
6
To assemble each wrap, spread a layer of lime crema on each tortilla. Top with sliced chicken, 1 cup black beans, drained and rinsed, corn mixture, 2 sliced ripe avocado, 1/2 thinly sliced red onion, 1 cup shredded Mexican blend cheese, and 2 tbsp chopped fresh cilantro.
-
7
Drizzle with remaining lime juice and add additional salt and pepper if desired.
-
8
Fold in the sides of the tortilla, then roll tightly to form a wrap. Cut in half diagonally and serve immediately.