High-Protein Southwest Chicken Wraps (Print Version)

Quick High-Protein Southwest Chicken Wraps ready in 20 minutes. Flavorful chicken, black beans, corn, and a creamy sauce wrapped in tortillas for a satisfying meal.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 20 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Southwest

# Ingredients:

→ Zesty Chicken Core

01 - 1 lb boneless, skinless chicken breast
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1/2 tsp ground cumin
05 - 1/4 tsp smoked paprika
06 - 1/4 tsp garlic powder
07 - Salt and pepper to taste

→ Vibrant Veggie Medley

08 - 1/2 cup canned black beans, rinsed and drained
09 - 1/2 cup frozen corn kernels
10 - 1/2 red bell pepper, diced
11 - 1/4 red onion, thinly sliced
12 - 4 large whole wheat tortillas (8-inch)
13 - 2 cups chopped romaine lettuce

→ Creamy Cilantro-Lime Drizzle

14 - 1/2 cup plain Greek yogurt (non-fat or low-fat)
15 - 2 tbsp fresh lime juice
16 - 1/4 cup fresh cilantro, chopped
17 - Pinch of cayenne pepper (optional)

→ Fresh Finishers

18 - 1/2 avocado, sliced, for garnish

# Instructions:

01 - Cut 1 lb boneless, skinless chicken breast into 1/2-inch pieces. In a bowl, toss chicken with 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, and salt and pepper to taste. Dice 1/2 red bell pepper and thinly slice 1/4 red onion. Rinse and drain 1/2 cup canned black beans. Prepare the core ingredients for your High-Protein Southwest Chicken Wraps (20 Min).
02 - In a small bowl, whisk together 1/2 cup plain Greek yogurt, 2 tbsp fresh lime juice, and 1/4 cup fresh cilantro, chopped. Add a pinch of cayenne pepper (optional) for a kick. This creamy drizzle is essential for your High-Protein Southwest Chicken Wraps (20 Min).
03 - Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Ensure no pink remains in the chicken pieces.
04 - To the skillet with the cooked chicken, add 1/2 cup rinsed black beans, 1/2 cup frozen corn kernels, and the diced 1/2 red bell pepper. Cook for another 3-4 minutes, stirring, until vegetables are heated through and slightly tender-crisp.
05 - While the chicken and veggies cook, warm 4 large whole wheat tortillas (8-inch) in a dry skillet for 15-30 seconds per side, or microwave briefly until pliable. This makes them easier to roll for your High-Protein Southwest Chicken Wraps (20 Min).
06 - Lay out a warm tortilla. Spread a generous spoonful of the Cilantro-Lime Drizzle, then layer with 2 cups chopped romaine lettuce, the chicken and veggie mixture, and a few slices of 1/2 avocado. Add the thinly sliced 1/4 red onion.
07 - Fold in the sides of the tortilla, then tightly roll it up from the bottom. Slice each wrap in half diagonally, if desired, for easier handling. Serve immediately and enjoy your delicious High-Protein Southwest Chicken Wraps (20 Min)!

# Notes:

01 - For extra flavor, marinate the chicken for 15-20 minutes (or longer!) in the spices and olive oil before cooking.
02 - No Greek yogurt? Sour cream or even a dairy-free alternative can work for the drizzle, though the protein content will vary.
03 - Leftover chicken and veggie mixture can be stored in an airtight container in the fridge for up to 3 days. Store lettuce, tortillas, and drizzle separately for best freshness.
04 - Turn this into a bowl! Skip the tortilla and serve the chicken and veggie mixture over a bed of rice or quinoa with all the fresh toppings.

# Tools You'll Need:

01 - Large skillet
02 - Cutting board
03 - Knife
04 - Mixing bowl
05 - Measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 454 kcal
Total Fat: 14 g
Total Carbohydrate: 45 g
Protein: 38 g

Back