Southwest Wrap Recipe

Make Southwest Dressing

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), 1 tsp minced chipotle in adobo, 2 tbsp fresh lime juice, 1 tsp honey, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust heat or acidity: add more chipotle for heat or more lime for brightness. Set dressing in the refrigerator while assembling.

If using leftover or pre-cooked chicken, shred or slice into bite-sized pieces. If cooking raw chicken: season 1 lb chicken breast lightly with salt, pepper and 1/4 tsp cumin; cook in a skillet over medium-high heat with 1 tsp olive oil 5–7 minutes per side until internal temperature reaches 165°F (74°C), then rest 5 minutes and shred.

Warm black beans and corn together in a small saucepan over medium heat for 3–4 minutes, stirring occasionally, until heated through. Drain any excess liquid. Optionally season with a pinch of salt and 1/4 tsp cumin.

Prep vegetables: shred 4 cups romaine lettuce, halve 1 cup cherry tomatoes, slice 1/2 cup red bell pepper and 1/4 cup red onion. Slice or mash 1 avocado and chop 2 tbsp cilantro. Grate 1 cup cheese if not pre-shredded.

Heat a large skillet or griddle over medium heat. Lightly brush each flour tortilla with a little olive oil (about 1 tsp total) and warm 30–45 seconds per side until pliable and slightly golden. Keep tortillas warm wrapped in a clean towel.

Lay one warm tortilla flat. Spread about 2 tbsp of the southwest dressing down the center of the tortilla (leave 1–2 inches clear on each end).

Layer the fillings in this order for best texture: 1 cup shredded romaine lettuce, 1/4 cup shredded or sliced chicken, 1/4 cup warmed black beans and corn mix, 2 tbsp halved cherry tomatoes, 2 tbsp sliced red bell pepper, a few thin slices of red onion, 1/4 cup shredded cheese, and 1/4 of the sliced or mashed avocado (about 1/4 avocado). Sprinkle with 1/2 tbsp chopped cilantro and a few drops of hot sauce if using.

Fold the bottom edge of the tortilla up over the filling, fold the sides inward, then continue rolling tightly to form a compact wrap. Repeat with the remaining tortillas and fillings (this recipe makes 4 wraps).

If you prefer a warm, sealed wrap, place seam-side down in a hot skillet over medium heat and cook 1–2 minutes per side until lightly toasted and sealed. Slice each wrap in half on the diagonal.

Serve immediately with extra southwest dressing on the side and lime wedges. Store any leftover components separately in airtight containers (dressing up to 5 days refrigerated, assembled wraps best within 24 hours).