I went to dinner with a friend and she ordered this delicious Southwest Wrap, and I wish so badly, I would have ordered it.
I am on a wrap kick lately. However, I have been eating all the same things on my wrap and I really needed to change things up a bit.
It look and smelled so delicious. I finally asked her what all was in it, and decided I would make one from scratch.
I immediately got to work the next day to create a wrap that looked, smelled, and tasted like hers. I added a few extra ingredients, and created something that tastes even better.
I am obsessed with this Southwest Wrap. If you are looking for a healthier or lighter meal or snack, I highly recommend this Southwest Wrap.
Tips on how to make these southwest wraps:
- Be sure to drain, rinse, and drain your canned vegetables before adding them to the recipe. If you don’t, this will create a liquid substance, almost like a soup.It will make your wraps very soggy, and they will fall apart.
- If you are looking for a chicken shortcut, you could also use canned chicken.Again, I would drain, rinse and drain, if you do choose to use canned chicken.There are also many grocery stores that sell cooked and shredded chicken near the deli. You may have to ask for it, if you are unsure of where to find it.
You could also boil, and shred your chicken as well. Sometimes I grill a few extra chicken breasts each week, and use that extra chicken for my wraps.
Related Article: If you love our Southwest Wraps, be sure you try our Baked Southwest Egg Rolls and our Southwest Chicken Bake!
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What could I dip my wrap in?
I am a sauce person. I love dipping my food into sauce. If you are the same way, here are a few things you could dip it in:
-Salsa
-Ranch
-Cilantro Dressing
-Guacamole
-Nacho Cheese
-Hot Sauce
Looking for Mexican inspired wraps?
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Looking for more wrap ideas?
- Cheeseburger Wraps
- Chicken Caesar Wraps
- Spicy Chipotle Chicken Wrap
- Turkey Bacon Avocado Wraps
- Healthy Chicken Caesar Salad Wraps
- Turkey Cranberry Wrap
- Instant Pot Honey BBQ Pork Wraps
Southwest Wraps Recipe
Ingredients
- 1 Tablespoon vegetable oil
- 2 Tablespoons green onion, minced
- 2 Tablespoons red bell pepper, minced
- ⅓ cup frozen corn
- ¼ cup canned black beans, drained and rinsed
- 2 Tablespoons frozen chopped spinach, thawed and drained
- 2 Tablespoons jalapeno pepper, diced, (you can take the seeds out for less spice)
- 1 chicken breast, cooked and diced
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- pinch of cayenne pepper
- ¾ cup shredded Monterey Jack cheese
Equipment
Instructions
- IN A LARGE SKILLET, SAUTE GREEN ONION AND BELL PEPPER IN OLIVE OIL, JUST UNTIL SOFT (THIS WILL TAKE 3-5 MINUTES).
- ADD THE CORN, BLACK BEANS, SPINACH AND PEPPERS AND COOK UNTIL HEATED THROUGH.
- ADD THE CHICKEN, CUMIN, CHILI POWDER, SALT, AND CAYENNE PEPPER.
- STIR UNTIL WELL BLENDED AND TENDER.
- REMOVE FROM HEAT AND STIR IN THE CHEESE.
- SCOOP ½ CUP MIXTURE ONTO EACH TORTILLA, ROLL, AND SERVE.
Notes
- Be sure to drain, rinse, and drain your canned vegetables before adding them to the recipe. If you don’t, this will create a liquid substance, almost like a soup.It will make your wraps very soggy, and they will fall apart.
- If you are looking for a chicken shortcut, you could also use canned chicken. Again, I would drain, rinse and drain, if you do choose to use canned chicken. There are also many grocery stores that sell cooked and shredded chicken near the deli. You may have to ask for it, if you are unsure of where to find it.
You could also boil, and shred your chicken as well. Sometimes I grill a few extra chicken breasts each week, and use that extra chicken for my wraps.
Nutrition
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Super tasty recipe. I left out the jalepeno altogether because my kids can’t handle the spice. Huge success!