For a quick and easy meal, these Southwest Chicken Wraps really deliver on savory flavor perfect for lunch.
Here’s a tasty recipe you can whip up fast for your crew’s next lunch. Even better, these wraps are perfect for making ahead, so a delicious and filling meal is ready and waiting in your refrigerator for tomorrow too.
Do you ever have days when you can’t think of exactly what you should serve for lunch or dinner? I’m pretty sure this problem is widespread.
Southwestern Chicken Wraps are so good and are loaded with health-promoting ingredients. This recipe could easily become your go-to default lunch solution.
You’ve got to love a fresh meal you can easily put on the table or take on the go.
And when the meal contains ingredients like chicken, spinach, corn, black beans, bell pepper, and cheese, you know it’s destined to please your family.
You can make plenty. Then roll them up and wrap them in plastic wrap for some flavorful grab-and-go food!
Looking for other easy lunch recipes? Check out this list of delicious cold lunch ideas!
Here’s what I’m going to teach you in this post:
- The fresh ingredients and spices you’ll need for tasty Southwest Chicken Wraps
- Step-by-step directions for exactly how to mix and assemble a healthy wrap
- Tips for successfully preparing and storing delicious Southwest wraps for your family
This article will help give you the know-how and confidence to shop for, prepare, and serve a meal that everyone will love.
How to Make Southwest Chicken Wraps
STEP ONE: In a large bowl, toss the cooked chicken, corn, drained black beans, freshly chopped spinach, bell pepper, and shredded cheese together until they are equally and well mixed.
STEP TWO: In a smaller bowl, stir the taco seasoning, salsa, and sour cream together. Add this combined dressing to the meat and veggie mixture and toss everything until it’s all very thoroughly blended.
You can also swap out storebought taco seasoning for our homemade version and measure out 1 ounce.
STEP THREE: Divide the mixture into 8 equal parts and place a portion in the middle of one tortilla.
Roll the burrito, tucking the sides, until completely rolled up. Repeat this process until all 8 wraps are tightly rolled up.
STEP FOUR: Serve right away, or wrap the southwestern chicken wraps all in plastic wrap and refrigerate until you’re ready to serve them.
For more pliable tortillas and a better-finished result, (aka no splitting or cracking) warm your tortillas up just a little right before rolling the wraps.
You can do this by loosely laying a tortilla inside of a damp paper towel and microwaving it for 10-15 seconds. Immediately put the filling into the middle and roll the wrap-up burrito style.
Warm every single tortilla right before filling, so they don’t have a chance to cool off before you use them. If you’ve never rolled burritos or wraps before, check out an instructional YouTube video.
How should I cook the chicken for this chicken wrap recipe?
Here are some of my favorite leftover chicken to use:
- Frozen chicken strips (these air fryer frozen chicken tenders work great!)
- Grilled chicken breasts
- Chicken thighs
Basically, any baked, grilled, roasted, or air fried chicken will work!
Making wraps is perfect for using leftovers too! For a faster and easier start to finish, buy a package of already cooked, shredded chicken.
Here are 12 more chicken wrap recipes you can use leftover chicken for!
What is the best way to store these Southwest Chicken Wraps and how long will they keep?
Once your wraps are made and rolled up, you can wrap them in plastic wrap and store them in the fridge for 3-4 days.
Another way to store for later is to make your filling and store it in an airtight covered container in the fridge for 4-5 days. When you want to serve, just warm up a tortilla, add filling and roll a fresh wrap or wraps to eat right then.
Can I freeze these Southwestern Chicken Wraps?
I don’t recommend freezing them. The fresh ingredients, especially the vegetables, will not hold up well if they’re frozen. There’s no way to avoid sogginess when they thaw out.
You can certainly use cooked meat that has been frozen and then thawed out for this recipe. This is an excellent shortcut and will not compromise the outcome at all.
Is there a way to make a vegan version of these Southwest Chicken Wraps?
Yes! There are lots of ways to convert this recipe to make it vegan or vegetarian friendly. You can simply swap out the chicken for a plant-based product, like baked tofu and sub in vegan cheese and vegan sour cream.
Leaving out the meat and filling in the gaps with more veggies and more beans will work, too. Vegan options are getting better and better and easier to find all the time.
What other ingredients would be okay to include in my wraps?
Feel free to be creative!
Here are some great options to start with:
- Green onions
- Chopped cucumber
- Diced squash
- Beans (such as pinto, kidney, or a three-bean mix)
Does it matter which kind of tortillas I use for this recipe?
I don’t recommend corn tortillas for these wraps, but any large flour-based tortillas will do great. Whole wheat, white or the flavored varieties that have some spinach or sweet potato included are just fine.
Choose gluten-free if you need to. If you’re not a fan of flour products, that’s not a problem either. Make your wraps using fresh lettuce leaves instead!
Other Recipes You’ll Love:
- Air Fryer Bone-In Chicken Breasts
- Chicken Caesar Wrap
- Air Fryer Turkey Tenderloin
- Chicken Bacon Wrap
- Chicken Fajita Wrap
- 5-Minute Buffalo Chicken Wrap
- How to Cook Frozen Chicken in the Air Fryer
Easy Southwest Chicken Wrap
A quick and easy lunch recipe that can be eaten cold. It's delicious and full of flavor!
- 1 1/2 cups cooked and shredded/diced chicken
- 1/2 cup frozen corn kernels, thawed or heated in the microwave
- 1/2 cup canned black beans, drained and rinsed
- 2 cups coarsely chopped fresh spinach
- 1/2 red bell pepper, seeded and diced
- 1 cup shredded Monterey Jack cheese
- 1 1/2 teaspoons taco seasoning
- 1/2 cup salsa
- 1/2 cup sour cream
- 4 burrito-size tortillas
- In a large bowl, toss together the chicken, corn, black beans, spinach, bell pepper, and cheese until equally mixed.
- In a separate smaller bowl, stir together the taco seasoning, salsa, and sour cream. Add taco seasoning mix to the chicken mixture and toss until blended.
- Divide the wrap mixture and place a portion in the middle of one tortilla. Roll the burrito, tucking the sides, until completely rolled up.
- If desired, wrap in plastic wrap and refrigerate until ready to serve.
These chicken wraps taste even better cold! Pack them up in your lunch box for work and enjoy yesterday's leftover chicken in a new way you'll love.
Amount Per Serving: Calories: 776Total Fat: 36gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 103mgSodium: 1740mgCarbohydrates: 78gFiber: 13gSugar: 9gProtein: 37g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
5 thoughts on “Southwest Chicken Wrap”
I made this for the men working on my house and it was a big hit. I didn’t have spinach on hand so I used chopped kale salad mix instead. Also served chipotle ranch dressing on the side for dipping. Thanks! Will definitely check out your other recipes ☺️
I tried your recipe and it turned out great. The only thing is I overstuffed it and it started to fall apart. The flavor was good. I added fresh jalapeños to make it spicy. Thanks! We will use this again. 5 stars!
Great dinner on a too-hot-to-cook summer evening. I worked with what I had on hand at home. No corn or black beans, but I threw in some leftover pinto beans with jalapenos that I had cooked two nights ago. And, pepper jack instead of ordinary jack cheese. Very yummy and we’ll be eating it again soon.
I literally googled wraps and picked this recipe out of a bunch of other ones because I had to throw something for dinner together in a hurry…and WOW!!! Amazing!! It’s so simple, cost-efficient, and absolutely included in dinners from here on out. The only thing I did differently was, instead of using salsa, I used 1/2 can El Pato Jalepeno Salsa, and 1/2 can El Pato Salsa de Chile Fresco….again Amazing and oh so tasty! Thank you so much for this recipe!
I’m so glad you loved this recipe, Sarah! It’s one of our family regulars still!