Southwest Chicken Wraps
These fresh and flavorful Southwest Chicken Wraps are simple to prep, easy to customize, and great for using leftover chicken!
Servings 4
Ingredients
Southwest Seasoned Chicken
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Juice of ½ lime
For the Wraps
- 4 large flour tortillas or whole wheat tortillas
- 2 cups arugula
- 1 cup corn fresh, frozen, or canned
- 1 cup cherry tomatoes halved
- 1 avocado sliced
- 1/4 red onion thinly sliced
- 1/2 cup shredded cheddar or Monterey Jack cheese
Southwest Sauce
- 1/2 cup plain Greek yogurt or sour cream
- 1 tbsp lime juice
- 1 tbsp chopped cilantro
- 1/4 tsp salt
- 1/2 tsp chili powder
- 1/4 tsp cumin
Instructions
- In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Pat chicken dry and rub with olive oil, lime juice, and the seasoning mixture.
- Heat a skillet over medium heat. Add chicken and cook for 5–7 minutes per side, depending on thickness, until golden and cooked through. Chicken should reach an internal temperature of 165°F. Remove from heat and let rest for 5 minutes before slicing.
- In a small bowl, stir together Greek yogurt, lime juice, cilantro, salt, and cumin until smooth. Taste and adjust seasoning as needed.
- Slice avocado, halve tomatoes, thinly slice red onion, and prepare the corn. Warm tortillas slightly so they are easier to fold.
- Lay each tortilla flat. Spread with a spoonful of sauce, then layer with arugula, sliced chicken, corn, tomatoes, avocado, red onion, and cheese.
- Fold in the sides of the tortilla, then roll tightly from the bottom. Slice in half and serve immediately.
