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Southwest Chicken Wrap

A colorful and flavorful wrap packed with shredded chicken, black beans, veggies, and creamy avocado, perfect for a quick lunch or light dinner.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Mexican
Calories: 410
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces cooked chicken breasts, shredded Use pre-cooked or cook in a slow cooker with broth and spices.
  • 1 cup black beans, drained and rinsed
  • 1 cup corn, canned or frozen
  • 1 piece red bell pepper, diced
  • 1 piece avocado, sliced
  • 1/2 cup shredded cheese (cheddar or Monterey Jack)
  • 4 pieces whole wheat tortillas
  • 1/4 cup salsa
  • 1/4 cup Greek yogurt or sour cream Can substitute with guacamole.
  • 1 cup lettuce or spinach leaves

Method
 

Preparation
  1. In a large bowl, combine the shredded chicken, black beans, corn, diced bell pepper, and shredded cheese.
  2. Lay out the tortillas and spread a layer of Greek yogurt or sour cream on each.
  3. Evenly distribute the chicken mixture onto each tortilla.
  4. Add avocado slices and a spoonful of salsa on top.
  5. Place lettuce or spinach leaves on top.
  6. Roll the tortilla tightly, folding in the sides as you go.
  7. Slice in half and serve.

Notes

Store leftovers in an airtight container for up to 2 days. Keep lettuce and salsa separate to avoid sogginess. Wrap tightly for freezing, lasts up to a month.