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Southwest Chicken Wrap - Easy Dinner Ideas With Wraps for Busy Nights
Jessica

Southwest Chicken Wrap

Crispy chicken strips with black beans, corn, tomatoes, and creamy southwest dressing wrapped in flour tortillas. Ready in 25 minutes for easy weeknight dinners or meal prep lunches.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 wraps
Course: Dinner
Cuisine: American, Mexican
Calories: 393
Ingredients Equipment Method Notes

Ingredients
  

  • 6-7 pieces crispy chicken tenders cooked according to package directions
  • 6 large flour tortillas burrito size
  • 6 leaves romaine lettuce washed and dried
  • 2 medium tomatoes sliced into rounds
  • 8 oz frozen corn thawed
  • 1 tablespoon olive oil
  • 15 oz black beans drained and rinsed
  • 1 cup shredded cheddar cheese
  • 1 1/2 cups mayonnaise lite or regular
  • 1/2 cup salsa any variety
  • 1/2 cup milk any kind
  • 3 tablespoons taco seasoning
  • 1 tablespoon ground cumin

Equipment

  • Oven
  • Small mixing bowl
  • Small skillet
  • Cutting board
  • Knife

Method
 

  1. Preheat oven according to chicken strip package directions and bake chicken tenders until crispy and cooked through.
  2. In a small mixing bowl, combine mayonnaise, milk, salsa, taco seasoning, and cumin. Mix until smooth and refrigerate.
  3. Heat olive oil in a small skillet over medium-high heat. Add thawed corn and cook until lightly browned, stirring occasionally.
  4. Remove cooked chicken from oven and cut into smaller strips for even distribution in wraps.
  5. Lay out flour tortillas and spread 2 tablespoons southwest dressing on lower half of each.
  6. Layer romaine lettuce, tomato slices, black beans, browned corn, chicken strips, and cheddar cheese on each tortilla.
  7. Drizzle additional dressing on top, roll tortillas tightly from bottom while folding in sides, cut in half diagonally, and serve immediately.

Notes

  • Warm tortillas in microwave for 10-15 seconds before assembling to prevent tearing
  • Store all components separately for meal prep and assemble fresh each day
  • Toast rolled wraps in dry skillet 2-3 minutes per side for crispy exterior
  • Pat tomatoes dry and drain beans well to prevent soggy wraps
  • Dressing can be made up to 1 week ahead and stored in refrigerator