Southwest Wrap Recipe

Prepare protein

If using raw chicken, pound to even thickness, season lightly, and cook: heat 1 tbs olive oil in a skillet over medium-high heat, add chicken breasts and cook 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or dice. If using pre-cooked chicken, shred or dice and set aside.

Sauté vegetables & combine

In the same skillet over medium heat, add the diced red pepper and red onion. Sauté 3–4 minutes until softened. Add the thawed corn and black beans and cook 2–3 minutes to heat through. Return shredded chicken to the skillet. Sprinkle chili powder, 1/2 tsp cumin (from seasoning), 1/2 tsp salt, and 1/4 tsp black pepper over the mixture and stir to combine. Cook 1–2 minutes more so flavors meld. Remove from heat and let cool slightly (3–4 minutes).

In a small bowl, whisk together 1/2 cup Greek yogurt, 2 tbs mayonnaise, 1 tsp minced chipotle in adobo (or 1 tsp chipotle powder), 2 tbs lime juice, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust heat or lime as desired. Refrigerate until assembly.

Warm the tortillas for easier folding: heat a dry skillet over medium for 15–20 seconds per side or wrap in a damp paper towel and microwave 20 seconds. Lay one tortilla flat on a clean surface.

Assemble each wrap: spread about 1.5–2 tbs of the southwest dressing down the center of each tortilla. Top with about 1/2 cup of the filling mixture, 1/4–1/3 cup shredded romaine lettuce, and 1/4 cup shredded cheddar. Sprinkle with a tablespoon of chopped cilantro if using.

Fold the sides of the tortilla inwards over the filling, then roll tightly from the bottom to form a sealed wrap. If desired, place seam-side down in a hot skillet and press gently for 1–2 minutes per side to toast and seal; this also melts the cheese.

Slice each wrap in half on the bias. Serve immediately with lime wedges and extra dressing on the side.