Let me tell you, these Southwest Chicken Wraps have been a total game-changer in my kitchen. Whether I’m hustling through a busy workweek or just need something easy to grab for lunch, this recipe always comes to the rescue. Packed with flavor, super customizable, and ready in no time, these wraps are basically the MVP of meal prep.
I first started making these wraps when I got tired of boring salads and soggy sandwiches. I wanted something that felt fresh but didn’t require me to cook every single day. After a few trials (and one too-spicy disaster), I landed on this combo, and I’ve been hooked ever since. Get ready to fall in love with meal prep all over again!
Why You’ll Love This Recipe
These wraps have everything you want in a meal prep recipe: bold flavors, easy ingredients, and versatility. Here’s why I keep making them week after week:
- Quick and Easy: You can whip these up in under 30 minutes—perfect for Sunday prep or a weeknight dinner.
- Loaded with Flavor: The Southwest spices, creamy dressing, and fresh veggies hit all the right notes.
- Perfect for Meal Prep: Wrap them up, throw them in the fridge, and you’ve got lunch sorted for days.
- Customizable: Swap out the chicken for shrimp, go vegetarian with black beans, or add extra toppings—these wraps are super flexible.
Honestly, they’ve saved me from ordering takeout more times than I can count. And they’re so much better than the limp wraps you get at chain restaurants.
What Ingredients You’ll Need
Here’s the best part—this ingredient list is simple and uses things you probably already have in your pantry or fridge. I’ll break it down for you:
- Cooked Chicken: 2 cups (about 300g) shredded or diced. Rotisserie chicken works like a charm here, or you can use leftovers from last night’s dinner.
- Southwest Seasoning: 2 teaspoons—this is where the magic happens! I use a mix of chili powder, cumin, smoked paprika, garlic powder, and a pinch of cayenne for a kick.
- Flour Tortillas: 4 large tortillas. I love using spinach or tomato wraps for extra color and flavor.
- Black Beans: ½ cup (85g), rinsed and drained. Adds protein and texture.
- Corn: ½ cup (85g), canned or frozen (just thaw it if using frozen). Sweet and crunchy—a must-have.
- Shredded Cheese: ½ cup (60g). Cheddar or a Mexican blend works best, but use whatever you love.
- Fresh Veggies: 1 cup chopped lettuce, ½ cup diced tomatoes, and ¼ cup diced red onion. Feel free to swap or add whatever veggies you like.
- Southwest Dressing: ¼ cup (60ml). I use a mix of ranch and a dash of hot sauce or taco seasoning, but you can grab a store-bought Southwest dressing too.
- Lime Juice: 1 tablespoon for a zesty finish.
Quick tip: If you don’t have Southwest seasoning on hand, you can use taco seasoning as a shortcut. And if you’re in a pinch, frozen pre-cooked chicken strips work just fine!
Equipment Needed
Don’t worry, you don’t need anything fancy for these wraps. Here’s what I use:
- Large Skillet: For warming up the chicken and spices. A non-stick pan works best.
- Mixing Bowl: To toss together the veggies and dressing.
- Knife and Cutting Board: For slicing veggies and chicken.
- Spatula: Handy for stirring the chicken and seasoning.
That’s it! If you’ve got a microwave, you can even skip the skillet and warm the chicken that way. Easy peasy.
How to Make It: Step-by-Step
Alright, let’s get cooking! I promise this is one of the easiest recipes you’ll ever make.
- Season the Chicken (5 minutes): Heat your skillet over medium heat. Add the cooked chicken and sprinkle with the Southwest seasoning. Stir until the chicken is evenly coated and warmed through. It’ll smell amazing—trust me!
- Prep the Veggies (5 minutes): While the chicken is heating, chop your lettuce, tomatoes, and red onion. Toss them in a bowl with the lime juice and a pinch of salt.
- Make the Dressing (2 minutes): In a small bowl, mix the ranch dressing with a dash of hot sauce or taco seasoning. Taste it—add more spice if you’re feeling bold!
- Assemble the Wraps (10 minutes): Lay out your tortillas and spread a thin layer of dressing on each. Add a scoop of the seasoned chicken, some black beans, corn, cheese, and the veggie mix. Roll them up tightly, tucking in the sides as you go.
- Optional: Toast the Wraps (5 minutes): Heat the skillet again and lightly toast each wrap for 2-3 minutes per side. This step is totally optional, but it makes the wraps extra crispy and delicious.
And just like that, you’re done! Total time? About 25 minutes. Not bad for something that tastes this good.
My Best Tips & Techniques
Here are a few tricks I’ve picked up to make this recipe even better:
- Warm Your Tortillas: Microwave them for 10 seconds before assembling. This makes them easier to roll and less likely to tear.
- Don’t Overfill: Trust me, I’ve learned the hard way—too much filling and your wrap will fall apart. Less is more!
- Make Ahead: Wrap them tightly in foil or plastic wrap and store in the fridge for up to 3 days. They’re perfect for grab-and-go lunches.
- Double the Recipe: These freeze really well! Just wrap each individually in foil, and they’ll last up to a month.
Pro tip: If you’re serving these for dinner, set up a “wrap bar” with all the fillings so everyone can customize their own.
Ways to Mix It Up
Once you’ve nailed the basic version, try one of these fun variations:
- Vegetarian Version: Swap the chicken for sautéed mushrooms or roasted sweet potatoes, and add extra black beans.
- Spicy Kick: Add sliced jalapeños or a drizzle of sriracha for some heat.
- Shrimp Swap: Use cooked shrimp instead of chicken—just toss them with the Southwest seasoning.
- Cheesy Upgrade: Add a sprinkle of feta or crumbled queso fresco for a tangy twist.
Honestly, the possibilities are endless. Have fun experimenting!
Serving Ideas & Storage
Here’s how I like to serve and store these wraps:
Serving Suggestions
- Lunch: Pair with a side of tortilla chips and guac.
- Dinner: Serve with a simple green salad or roasted veggies.
- Snack: Slice the wraps into pinwheels for an easy appetizer.
Storage Tips
- Fridge: Wrap each one tightly in foil or plastic wrap and store for up to 3 days.
- Freezer: Freeze individually wrapped wraps for up to 1 month. Thaw overnight in the fridge or microwave for 1 minute.
- Reheating: Toast in a skillet for a few minutes to get the tortilla crispy again.
Nutritional Info & Health Benefits
Here’s a quick look at what you’re getting in each wrap:
| Nutrient | Amount (per wrap) |
|---|---|
| Calories | 350 |
| Protein | 20g |
| Carbs | 30g |
| Fat | 12g |
| Fiber | 5g |
These wraps are packed with protein and fiber, thanks to the chicken, beans, and veggies. Plus, they’re filling enough to keep you going all day without weighing you down.
Final Thoughts
So that’s my recipe for Easy Southwest Chicken Wraps! Whether you’re looking for a quick weeknight dinner or a meal prep solution that actually tastes good, these wraps are the answer.
I hope you love them as much as I do. They’re a staple in my kitchen, and I’m always finding new ways to tweak them. If you try this recipe, let me know how it goes—drop a comment below or tag me on Instagram (@yourhandle). I’d love to see your creations!
Happy wrapping! And trust me, your future self will thank you for making these.
FAQs
Q: Can I use whole wheat tortillas?
A: Absolutely! Whole wheat tortillas work great and add a little extra fiber. Just make sure they’re soft enough to roll easily.
Q: Can I make these wraps ahead of time?
A: Yes! Wrap each one tightly and store in the fridge for up to 3 days. They’re perfect for meal prep.
Q: What if I don’t have Southwest seasoning?
A: No problem—use taco seasoning or make your own with chili powder, cumin, garlic powder, and paprika.
Q: Can I freeze these wraps?
A: Definitely! Wrap them individually and freeze for up to a month. Just thaw and reheat as needed.
Q: What other proteins can I use?
A: Try shrimp, ground turkey, grilled steak, or even tofu. The seasoning works with just about anything!
Pin This Recipe!
Easy Southwest Chicken Wraps Recipe – Best Meal Prep Idea
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Packed with bold flavors, fresh veggies, and Southwest spices, these wraps are quick, customizable, and perfect for meal prep.
Ingredients
- 2 cups (300g) cooked chicken, shredded or diced
- 2 teaspoons Southwest seasoning (chili powder, cumin, smoked paprika, garlic powder, cayenne)
- 4 large flour tortillas (spinach or tomato wraps optional)
- ½ cup (85g) black beans, rinsed and drained
- ½ cup (85g) corn, canned or thawed if frozen
- ½ cup (60g) shredded cheese (cheddar or Mexican blend)
- 1 cup chopped lettuce
- ½ cup diced tomatoes
- ¼ cup diced red onion
- ¼ cup (60ml) Southwest dressing (ranch mixed with hot sauce or taco seasoning)
- 1 tablespoon lime juice
Instructions
- Heat your skillet over medium heat. Add the cooked chicken and sprinkle with the Southwest seasoning. Stir until the chicken is evenly coated and warmed through.
- Chop your lettuce, tomatoes, and red onion. Toss them in a bowl with the lime juice and a pinch of salt.
- In a small bowl, mix the ranch dressing with a dash of hot sauce or taco seasoning. Taste and adjust spice as needed.
- Lay out your tortillas and spread a thin layer of dressing on each. Add a scoop of the seasoned chicken, black beans, corn, cheese, and veggie mix. Roll them up tightly, tucking in the sides.
- Optional: Heat the skillet again and lightly toast each wrap for 2-3 minutes per side for extra crispiness.
Notes
[‘Warm tortillas in the microwave for 10 seconds before assembling to prevent tearing.’, ‘Avoid overfilling the wraps to keep them intact.’, ‘Wrap tightly in foil or plastic wrap for storage up to 3 days in the fridge.’, ‘Freeze individually wrapped wraps for up to 1 month.’]
- Prep Time: 12 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Cuisine: Southwest
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Fat: 12
- Carbohydrates: 30
- Fiber: 5
- Protein: 20
Keywords: Southwest chicken wraps, meal prep, easy wraps, quick dinner, healthy lunch
