Southwest Wrap Recipe

Prepare chicken or beans

If using chicken: pat chicken breasts dry and cut into 1/2-inch strips. If using black beans: skip cutting and ensure beans are drained and rinsed.

In a small bowl, combine cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper.

Heat olive oil in a large skillet over medium-high heat. Add chicken strips (or drained black beans) and cook 4–6 minutes, stirring occasionally, until chicken is cooked through and lightly browned (internal temp 165°F) or beans are heated through.

Add corn kernels and diced red bell pepper to the skillet and cook 2–3 minutes until vegetables are warmed and slightly softened.

Sprinkle the spice mixture over the chicken/beans and vegetables; toss to coat evenly and cook 1–2 minutes more to bloom the spices.

Remove skillet from heat. Stir in sliced green onions, chopped cilantro, and 1 tablespoon lime juice. Taste and adjust salt as needed. Keep warm.

In a small bowl, whisk together Greek yogurt, minced chipotle in adobo, 1 tablespoon lime juice, honey, and 1/4 teaspoon salt until smooth.

Taste and adjust: add more chipotle for heat, more honey for sweetness, or a splash of water to thin if needed. Refrigerate until assembly.

Warm the flour tortillas: heat a dry skillet over medium for 20–30 seconds per side or wrap in foil and warm in a 300°F oven for 5–7 minutes. Warming makes them pliable and easier to roll.

Lay one warmed tortilla flat on a clean work surface. Spread about 1–2 tablespoons of the chipotle-lime sauce down the center of the tortilla, leaving 1–2 inches clear at the edges.

Place about 1 cup of shredded romaine over the sauce, then top with 1/4 of the warm southwest filling (about 3/4 cup), 1/4 cup shredded cheddar, 1/4 cup diced tomatoes, and several slices of avocado. Add pickled jalapeños if using.

Fold the sides of the tortilla in toward the center, then roll tightly from the bottom up to form a wrapped burrito-style wrap. Repeat with remaining tortillas and filling.

Optional: For a warm, sealed finish, brush the outside of each wrap lightly with oil or butter and grill seam-side down in a skillet over medium heat 1–2 minutes per side until golden and slightly crisp.

Slice each wrap in half on the diagonal and serve immediately with extra chipotle-lime sauce and lime wedges.