Southwest Chicken Wrap

Name: Southwest Chicken Wrap
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
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

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.

30 minEasyServes 4480 cal/serving

AmericanLunchStovetop and OvenHigh ProteinHigh FiberPork-FreeAlcohol-Free

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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.

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Questions

What is 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. This reference files it under American lunch: made on the stovetop and in the oven, rated easy and about 30 minutes start to finish.

What internal temperature should Southwest Chicken Wrap reach?

For Southwest Chicken Wrap, the target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork.

Why rest the meat in Southwest Chicken Wrap?

Step 2 reads: "Allow to rest for 5 minutes, then slice into strips." Heat drives the juices toward the center. The rest in step 2 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Is there a substitute for sour cream in Southwest Chicken Wrap?

The entry for Southwest Chicken Wrap calls for 1/2 cup sour cream. In its place: Full-fat plain Greek yogurt, measure for measure. In hot sauces, add it off the heat.

Can I use chicken thighs instead of chicken breasts in Southwest Chicken Wrap?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Southwest Chicken Wrap uses 1 lb boneless, skinless chicken breast.

Serve it with

Corn on the Cob side
Citrus Beet and Arugula Salad with Walnuts salad
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Cookie Butter Latte drink

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