Southwest Chicken Wrap
A quick and flavorful wrap filled with crispy chicken tenders, fresh veggies, and a tangy dressing, perfect for busy weeknights or entertaining friends.
Ingredients
Main Ingredients
- 6-7 pieces crispy chicken tenders You can use store-bought or homemade.
- 6 pieces flour tortillas Choose large ones for maximum wrap capacity.
- 6 leaves romaine lettuce Crisp and refreshing; Iceberg works too.
- 2 medium tomatoes, sliced Fresh tomatoes bring juiciness; substitute with grape tomatoes for sweetness.
- 1 package frozen corn, thawed Fresh corn can be used when in season.
- 1 tablespoon oil Any neutral oil or olive oil will do.
- 1 can black beans, drained and rinsed Adds fiber and heartiness.
- 1 cup shredded cheddar cheese Substitute with Monterey Jack or Pepper Jack for a different kick.
Dressing Ingredients
- 1.5 cups mayonnaise Greek yogurt is a lighter alternative.
- 0.5 cup salsa Choose your preferred heat level.
- 0.5 cup milk Can swap for plant-based milk.
- 3 tablespoons taco seasoning For that Southwest kick.
- 1 tablespoon cumin Enhances flavor.
Instructions
Preparation
- Preheat the oven and bake the chicken tenders according to package instructions until they are golden brown and crispy.
- In a small bowl, whisk together the mayonnaise, milk, salsa, taco seasoning, and cumin until smooth and creamy.
- Heat oil in a skillet over medium heat and sauté the thawed corn until lightly browned. Remove from heat and cool.
- Slice the cooked chicken tenders into bite-sized pieces.
Assembly
- Spread a layer of dressing over each tortilla. Layer with romaine, sliced tomatoes, black beans, sautéed corn, and chicken. Drizzle more dressing on top and roll tightly.
- Slice each wrap in half and serve with extra dressing for dipping.
Notes
These wraps are best served fresh and warm. For an extra crunch, serve with tortilla chips and guacamole. Store wraps in separate containers in the fridge for up to 3 days.