Crispy Southwest Chicken Wraps
Crispy Southwest Chicken Wraps are stuffed with juicy chicken, fresh vegetables, black beans, and rice for a hearty, flavorful bite.
I’ve been making these Crispy Southwest Chicken Wraps for years, and they never disappoint. They’re my go-to meal when I want something easy, fast, and filling. They’re packed with bold and zesty Tex-Mex flavors and hearty ingredients. I love to whip them up on busy weeknights and use the leftovers for quick and healthy lunches. I love to dip and serve these chicken wraps with Homemade Salsa, fresh guacamole, and Pico De Gallo. Whether you’re looking for a simple chicken wrap recipe or have hungry mouths to feed on busy weeknights, these southwest chicken wraps make a great lean choice for lunch, dinner, or for snacking in between.
CRISPY SOUTHWEST CHICKEN WRAPS
These crispy chicken wraps are also a lower-calorie meal that suits every lifestyle or diet. You can easily make them as hearty or as light as you’d like, customizing the ingredients and portions. Skip the sour cream for a lighter version (this recipe calls for low-fat sour cream), use whole-grain or low-carb tortillas, or you can even load them up with extra veggies for added fiber and nutrients. This easy chicken wrap recipe is as flexible as it is delicious, making it easy to hit every nutrition goal.
Find my expert tips on how to make homemade crispy southwest chicken wraps from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love These Easy Crispy Southwest Chicken Wraps:
- Quick & Easy-To-Make: Ready in about 20 minutes, ideal for busy weeknights.
- Healthy & Nutritious: Get protein from the lean chicken, fiber from the black beans and rice, and nutrients and vitamins from the fresh veggies.
- Customizable Filling: Mix & match ingredients to suit every taste and diet.
- Meal-Prep Friendly & Freezer-Friendly: Crisp them on the griddle or wrap and freeze for later. For my fitness enthusiasts, these southwest wraps are an excellent choice for meal prepping!
Ingredients
- 1 pound cooked boneless, skinless chicken breasts, shredded
- 1 cup cooked rice, brown or white
- 1 can (15 ounces) black beans, drained and rinsed
- 1/2 red pepper, diced
- 1 green onion, finely sliced
- 1/4 cup fresh cilantro, chopped
- juice of 1 lime
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- 1 cup shredded cheddar cheese
- low-fat sour cream
- 6 burrito-size flour tortillas
Instructions
In a large bowl, mix the rice with the chili powder, cumin and garlic salt. Stir in remaining ingredients except for the cheese and sour cream. Sprinkle 2 to 3 tablespoons of cheese over each tortilla. Then add about 1/2 cup or so of chicken mixture down the center of each tortilla. Dot the tops of chicken with a little sour cream, if using.
Roll up stuffed tortillas, leaving the edges open. Place seam side-down and lightly spray each with cooking spray.
Heat a large non-stick skillet or griddle over medium heat. Place 2 stuffed wraps at a time, seam-side down, onto the skillet. Grill on each side for 2-3 minutes or until golden brown. Carefully remove from the skillet and repeat with all wraps.
Transfer wraps to plates and serve warm with salsa. Enjoy!
Servings
Yields: 6 servings.
Storage and Reheating
Store leftover crispy southwest chicken wraps in an airtight container in the refrigerator for up to 3-4 days. To freeze wraps, place them in a freezer-safe bag and consume within 2 months. Before serving, reheat in 30-second bursts.
Holly’s Tips for The Best Crispy Southwest Chicken Wraps Recipe:
- Save Time By Using Pre-Cooked Chicken: This recipe comes together quickly if your protein is ready to go. A store-bought rotisserie chicken works perfectly for this recipe and adds extra flavor with zero extra effort required.
- Measure The Filling: Aim for about ½ cup of filling per wrap. Too much can make them hard to seal and messy to clean up and crisp.
- Don’t Skip The Cheese: A layer of cheese under the filling acts like edible glue, helping everything stick together and melt beautifully.
- Press Tortilla While Cooking: Use a spatula to gently press the wraps as they cook. This increases surface contact for even browning and helps seal the edges.
Frequently Asked Questions:
Shredded rotisserie chicken is a huge time-saver, but grilled, baked, or even leftover chicken works great. Just be sure to shred it finely so it mixes well with the other ingredients.
Absolutely! To make it low-carb friendly or healthier, feel free to substitute with whole wheat tortillas, spinach tortillas, or even make crispy chicken lettuce wraps for an extra nutritional boost.
To make Crispy Southwest Chicken Wraps vegan or vegetarian, swap the chicken for quinoa, extra black beans, or plant-based protein sources like tofu or tempeh. The spices and filling will still deliver that Tex-Mex flavor. Dip it in your favorite vegan-friendly sauce.
To make your Crispy Southwest Chicken Wraps gluten-free, you only need a few smart swaps. The filling is already naturally gluten-free, so you just need to look for gluten-free tortillas or an alternative like gluten-free cassava or almond flour wraps, and you’re all set.
Similar Recipes
Craving something similar? Don’t miss my Southwest Chicken Caesar Wraps.
Looking for something different? My Turkey Ranch Club Wraps are easy-to-make, creamy, and satisfying.
In the mood for something sweet? My Strawberry Chicken Wraps are light and fresh, perfect for spring and summer.
Want something with a tangy kick? Check out my Sticky Chicken Finger Wraps, inspired by the famous Wingers diner sauce.
In the mood for something healthy? My Chicken Bacon Ranch Lettuce Wraps are low-calorie, high-protein, and wrapped in crisp romaine for a light bite.
Have you made this Crispy Southwest Chicken Wraps recipe? 🌯
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SouthwestChickenWraps #LifeInTheLofthouse
Crispy Southwest Chicken Wraps
Ingredients
- 1 pound cooked boneless, skinless chicken breasts shredded
- 1 cup cooked rice brown or white
- 1 can (15 ounces) black beans drained and rinsed
- 1/2 red pepper diced
- 1 green onion finely sliced
- 1/4 cup fresh cilantro chopped
- juice of 1 lime
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- 1 cup shredded cheddar cheese
- low fat sour cream
- 6 burrito-size flour tortillas
Instructions
- In a large bowl, mix the rice with the chili powder, cumin and garlic salt. Stir in remaining ingredients except for the cheese and sour cream.Sprinkle 2 to 3 tablespoons of cheese over each tortilla. Then add about 1/2 cup or so of chicken mixture down the center of each tortilla. Dot the tops of chicken with a little sour cream, if using.
- Roll up stuffed tortillas, leaving the edges open. Place seam side-down and lightly spray each with cooking spray.
- Heat a large non-stick skillet or griddle over medium heat. Place 2 stuffed wraps at a time, seam-side down, onto the skillet. Grill on each side for 2-3 minutes or until golden brown. Carefully remove from skillet and repeat with all wraps.
- Transfer wraps to plates and serve warm with salsa. Enjoy! ♥
Notes
A rotisserie chicken would work great for this!
WANT TO SAVE THIS RECIPE FOR LATER?
PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌
This looks delicious!!
I have an addiction to your blog.
I love trying your recipes out and sharing them with my friends and family. Here is the link to my blog: https://www.stayin-afloat.com/p/crispy-southwest-chicken-wraps.html
I love this recipe, it sounds so right for me today to make for my lunch. Here in rainy london uk.. : )
Many Thanks
Christopher