Southwest Chicken Wrap Recipe

There's something incredibly satisfying about biting into a Southwest Chicken Wrap — the juicy seasoned chicken, the smoky-sweet corn, the creamy avocado, and just the right kick of spice wrapped in a soft, warm tortilla. It's a flavor-packed handheld meal that's both comforting and exciting with every bite.

this Recipe

I first started making these wraps after a road trip through the Southwest, where I tasted something similar at a tiny roadside diner in New Mexico. Since then, it's become one of our go-to dinners — quick enough for weeknights, customizable for picky eaters, and easy to pack for lunches on the go. Let’s dive into what makes this wrap a weekly favorite.

Why You'll Love This Southwest Chicken Wrap

Get ready to meet your new favorite meal-prep hero and weeknight lifesaver. These Southwest Chicken Wraps are as crave-worthy as they are convenient.

First, they’re fast and easy to make. From start to finish, you’ll have dinner on the table in about 30 minutes — less if you’ve got leftover chicken or a rotisserie bird ready to go. It’s a perfect solution for busy nights when time is short, but you still want something delicious and satisfying.

Second, these wraps are incredibly budget-friendly. Most of the ingredients are pantry staples — think canned black beans, frozen corn, and tortillas — so you can stretch your grocery dollars without sacrificing flavor.

They’re also super versatile. Swap in different proteins, play around with the toppings, or dial the heat up or down depending on who’s coming to dinner. You can even turn them into bowls or salads if you’re skipping the carbs.

And let’s not forget how great they are for meal prep. Make a batch, wrap them tightly, and you’ve got grab-and-go lunches or quick dinners ready for the week. They're just as tasty cold as they are hot — a true bonus.

Now that you’re convinced, let’s take a closer look at what you’ll need to make these wraps shine.

Ingredients Notes

What makes these Southwest Chicken Wraps really sing is the balance of bold, fresh, and creamy flavors — all from ingredients you probably already have at home.

Chicken is the heart of this recipe. I like using boneless, skinless chicken breasts or thighs, seasoned with a blend of chili powder, cumin, garlic powder, and smoked paprika. If you're short on time, leftover grilled chicken or even shredded rotisserie chicken works beautifully too.

Black beans add both heartiness and a boost of plant-based protein. I always rinse and drain canned beans to remove excess sodium and ensure they don’t make the wrap soggy. They bring a soft, creamy texture that plays perfectly off the seasoned chicken.

Corn gives these wraps their signature Southwest sweetness. Fresh, frozen, or canned all work here — just make sure to drain and dry canned or frozen corn so it doesn’t water down the filling. For extra flavor, I love charring the corn in a hot skillet for a few minutes until slightly blackened.

Avocado or guacamole brings a creamy, cooling contrast to the spicy elements. A few slices of ripe avocado go a long way, or you can slather a bit of guac directly on the tortilla for even more flavor.

Cheese and tortillas round out the wrap. A shredded Mexican blend or sharp cheddar melts beautifully, but pepper jack adds a spicy kick. For tortillas, go with large burrito-size flour tortillas to hold everything without tearing.

As for equipment, you don’t need much — just a large skillet, a cutting board, and a sharp knife. A grill pan is a bonus if you want to get those pretty sear marks on the wraps.

How To Make This Southwest Chicken Wrap

Making these wraps is a breeze, and once you get the hang of it, you’ll be whipping them up from memory in no time.

Start by prepping your chicken. Cut it into bite-sized strips or cubes and season it generously with a Southwest-style blend: chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Let it sit for 5–10 minutes to soak up the flavors while you prep the rest of the filling.

Heat a large skillet over medium-high heat and drizzle in some olive oil. Once the oil is shimmering, add the chicken in a single layer. Let it cook undisturbed for a few minutes to develop a nice sear, then stir and continue cooking until it’s golden brown and cooked through. Remove from heat and set aside.

In the same pan, toss in the corn — especially if you're using frozen or canned — and cook it just until it starts to char slightly. This quick step deepens the flavor and adds a little smoky crunch that really elevates the wrap.

Now it’s time to assemble. Lay out your tortillas and layer on the ingredients: a smear of guacamole or sliced avocado, a scoop of the seasoned chicken, a sprinkle of black beans and corn, some shredded cheese, and any extras like chopped tomatoes, shredded lettuce, or a drizzle of spicy ranch or chipotle mayo.

Roll the wraps tightly like a burrito — fold in the sides first, then roll from the bottom up. If you want a crispy exterior, pop them into a hot skillet or panini press for a minute or two per side until golden and warm throughout.

From start to finish, this recipe takes about 30 minutes, including prep and cook time. The result is a satisfying, flavorful wrap that’s just as good eaten warm as it is packed cold for lunch the next day.

Storage Options

These wraps store beautifully, making them a top-tier meal prep option. Wrap any leftovers tightly in foil or plastic wrap and store them in the fridge for up to 3 days. For longer storage, you can freeze the wraps (without lettuce or tomato, which don’t freeze well). Just wrap them in foil and place them in a zip-top freezer bag.

To reheat from the fridge, unwrap and microwave for 1–2 minutes until warmed through, or reheat in a skillet for a crispier texture. If frozen, let them thaw overnight in the fridge before reheating the same way.

For cold lunches, these wraps taste great straight from the fridge. Just be sure any sauces or wet ingredients are evenly spread to avoid sogginess.

If you’re packing them for on-the-go meals, consider wrapping them in parchment paper and slicing them in half for easier handling.

Variations and Substitutions

One of the best things about this recipe is how easily you can adapt it to fit your tastes or what’s in your fridge.

Want to go vegetarian? Swap out the chicken for sautéed bell peppers, mushrooms, and zucchini. The beans and cheese provide plenty of protein to keep things filling and flavorful.

If you’re watching carbs, turn this into a Southwest Chicken Bowl by skipping the tortilla and serving everything over a bed of romaine lettuce or rice cauliflower. You still get all the great flavors in a lighter package.

For a dairy-free option, just skip the cheese and use a plant-based sour cream or avocado crema for creaminess. Most tortillas are already dairy-free, but double-check if needed.

Not a fan of black beans? Try pinto beans or even refried beans for a smoother texture. You can also add some cooked quinoa or brown rice to bulk it up and make it even more satisfying.

And if spice is your thing, add some sliced jalapeños, a splash of hot sauce, or a spicy chipotle aioli to kick things up a notch.

No matter how you tweak it, this recipe is endlessly flexible. Don’t be afraid to make it your own — the best wraps are the ones tailored to your cravings!

Print