Spicy Southwest Chicken Wraps
Try this Spicy Southwest Chicken Wraps recipe.
Try this Spicy Southwest Chicken Wraps recipe.
- 1/4 of an avocado sliced
- 5 oz raw boneless skinless chicken breast cut into thin strips
- 1 tablespoon southwest seasoning you can use less to reduce the spiciness (i used mccormick southwest seasoning)
- 1 1/2 teaspoons canola oil divided
- 1/4 cup frozen corn kernels thawed
- 1/4 cup drained and rinsed canned black beans
- 4 grape tomatoes chopped
- 1/8 of a lime
- 2 flatout light original flatbreads
- 2 wedges of the laughing cow queso fresco and chipot
- Carbohydrate 13.1639 g
- Cholesterol 0 mg
- Fat 4.12459999289906 g
- Fiber 3.30900010108948 g
- Protein 2.6782 g
- Saturated Fat 0.346884999477015 g
- Serving Size 1 1 wrap (337g)
- Sodium 12.81 mg
- Sugar 9.85489989891052 g
- Trans Fat 0.196834999913581 g
- Calories 90 calories
Step-by-step
- Place the uncooked chicken strips into a Ziploc bag and sprinkle with the Southwest seasoning. Seal the bag and shake/massage until the chicken is coated with the seasoning.
- Bring 1 teaspoon of the canola oil over medium heat in a medium sized skillet. When the oil is hot, add the chicken pieces and stir them around to coat with oil.
- Arrange them into a single layer and cook for 5-6 minutes, flipping occasionally, until the chicken strips are cooked through. Remove the chicken to a side plate.
- Add the remaining ½ teaspoon of oil to the pan and keep over medium heat.
- Add the corn kernels and black beans and cook, stirring occasionally, for 1-2 minutes.
- Towards the end, throw in the chopped tomato and stir together over the heat.
- Squeeze the entire section of lime over the corn mixture and remove from heat.
- Lay the Flatout flatbreads on a clean, dry surface and spread a cheese wedge down the center of each flatbread going the long way (starting at the rounded end and spreading down the length of the flatbread to the other rounded end).
- You can leave a bit of space at each end as you’ll be folding them over, and you do not need to cover the whole flatbread, just an area down the middle.
- Divide the chicken evenly between the two flatbreads and place it on top of the cheese mixture.
- Split the corn and bean mixture over the top of the two flatbreads and top that with the avocado slices.
- Make sure to leave an inch or so of room at each end.
- Fold in the rounded ends of each flatbread over the filling.
- Then fold one of the long edges over the filling and continue to roll until the wrap is completely rolled up.
- Slice in half if you wish and serve. Makes two full wraps.
My Go-To Quick Lunch: Spicy Southwest Chicken Wraps
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Between school runs, work deadlines, and trying to maintain some semblance of a social life, the last thing I want to do after a long day is spend hours in the kitchen. That's why I've developed a collection of go-to recipes that are quick, easy, and satisfying – and these Spicy Southwest Chicken Wraps are definitely among my favorites.
The beauty of this recipe lies in its simplicity and adaptability. You can adjust the spice level to your preference, easily swap out ingredients based on what you have on hand, and the whole thing comes together in under 20 minutes. It's perfect for a quick lunch, a light dinner, or even a satisfying snack. I often double the recipe to have leftovers for lunch the next day, saving me even more precious time. The vibrant flavors of the southwest seasoning perfectly complement the creamy avocado and the satisfying textures of the chicken, corn, and beans. It's a fiesta in every bite!
What I love most about this recipe is its versatility. I often adjust it based on what’s in my fridge. Sometimes I'll add some chopped bell peppers or onions for extra flavor and nutrients. Other times, I might use different types of cheese or even substitute the chicken for shrimp or tofu for a lighter meal. The possibilities are endless! And, let's be honest, the ease of throwing everything into a tortilla makes it a winner in my book. No fuss, no muss, just deliciousness.
The key to a great wrap is the balance of flavors and textures. The southwest seasoning brings a delightful kick, while the avocado adds creaminess and richness. The corn and beans provide a satisfying chewiness, and the warm tortilla wraps it all up into a perfect handheld package. It's a satisfying combination that keeps me coming back for more. This recipe has become a regular part of my meal rotation, a staple that I know I can always rely on to deliver a delicious and nutritious meal without demanding too much of my time.
Beyond the simple ingredients, this recipe teaches me a valuable lesson about balance in life. Just like the perfect blend of flavors in this wrap, finding balance in our busy lives is essential for well-being and happiness. This recipe allows me to balance my need for quick and easy meals with the desire for a healthy, flavorful experience. It reminds me that even with limited time, we can still create something delicious and satisfying. The ease of preparation often allows me to squeeze in some extra quality time with my family—another aspect of life that I've learned the importance of balancing. And that, my friends, is what this recipe is all about: a delicious and satisfying meal that fits perfectly into the balanced life I strive to create.
So, the next time you’re short on time but craving something tasty and healthy, give these Spicy Southwest Chicken Wraps a try. You won’t be disappointed! Remember to adjust the spice level to your preference and feel free to experiment with different ingredients to make it your own. Happy cooking!
