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Bold & Crunchy Southwestern Chicken Wrap: A Quick Tex-Mex Favorite

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Bring bold Tex-Mex flavor to your table with this Crunchy Southwestern Chicken Wrap! 🌯🔥 Juicy chicken, crisp veggies, zesty sauce, and a satisfying crunch all rolled into one delicious bite. 🥬🌶️ It’s the perfect mix of spice, texture, and convenience—ready in minutes and packed with flavor. Whether for lunch, dinner, or meal prep, this wrap delivers serious Southwestern vibes with every bite! 🧀💥

Ingredients

Scale

For the Southwestern Sauce:

  • ¾ cup sour cream

  • ¾ cup salsa (mild or spicy depending on preference)

  • 1½ tablespoons taco seasoning (store-bought or homemade)

For the Wrap Filling:

  • 4 large burrito-sized flour tortillas

  • 2 cups cooked chicken, chopped or shredded

    • Alternative: Substitute with 2 cups cooked beef (ground, grilled strips, or sautéed)

  • 1⅓ cups shredded lettuce (romaine or iceberg)

  • ½ cup diced tomatoes

  • 1 ripe avocado, diced

  • 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

  • 1 cup crushed tortilla chips or tortilla strips for crunch

Optional Additions:

  • ¼ cup canned black beans, rinsed and drained

  • ¼ cup corn kernels (fresh or canned)

  • 1 tablespoon lime juice

  • Fresh chopped cilantro

Preparation Notes:

  • Use pre-cooked meat (like rotisserie chicken or leftover grilled beef) to save time

  • Homemade taco seasoning can reduce sodium and enhance flavor

  • Fresh ingredients, especially avocado and lettuce, improve the texture balance

Instructions

1. Make the Sauce

  • In a small bowl, combine sour cream, salsa, and taco seasoning

  • Mix well until smooth and evenly blended

  • Taste and adjust seasoning if needed

  • Set aside or refrigerate while preparing other ingredients

2. Prepare the Filling Ingredients

  • Dice or shred your cooked chicken or beef

  • Rinse and chop lettuce if using whole leaves

  • Dice the tomatoes and avocado

  • Crush tortilla chips or prepare tortilla strips

  • Grate the cheese if using block cheese

3. Warm the Tortillas

  • Heat a dry skillet over medium heat

  • Warm each tortilla for 15–30 seconds per side

  • This helps them become more flexible and less likely to tear when wrapping

4. Assemble the Wraps

Lay a tortilla flat and start layering in the lower center:

  • Spread 2–3 tablespoons of the sauce

  • Add ½ cup of cooked chicken or beef

  • Top with a generous handful of shredded lettuce

  • Sprinkle diced tomato and avocado over the top

  • Add about ¼ cup of shredded cheese

  • Finish with a handful of crushed tortilla chips or strips

  • Optional: add a spoonful of black beans, corn, and a dash of lime juice

5. Fold the Wrap

  • Fold the left and right sides of the tortilla inward

  • Roll the wrap tightly from the bottom up

  • Tuck the sides as you go to keep everything enclosed

  • Use foil or parchment paper to hold the wrap together if serving later

6. Optional: Toast for Extra Crunch

  • Place the finished wrap seam-side down in a hot skillet or panini press

  • Toast for 1–2 minutes on each side until golden and crisp

  • This step enhances flavor and structure

Notes

  • Don’t overfill the wrap — it’s tempting, but too much filling makes wrapping difficult

  • Warm tortillas properly to reduce breakage and make rolling easier

  • Use chopped or shredded meat to help distribute the protein evenly in each bite

  • Balance textures by combining creamy, crunchy, fresh, and spicy components

  • Assemble just before eating if using crunchy elements to prevent sogginess

Make-Ahead Tips:

 

  • Store the sauce separately in an airtight container for up to 4–5 days

  • Keep chopped vegetables fresh by storing them with a paper towel in a sealed container

  • Assemble wraps without crunchy elements and add chips or strips just before serving

Find it online: https://inarecipes.com/bold-crunchy-southwestern-chicken-wrap-a-quick-tex-mex-favorite/