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Wrap - Southwest Chicken Wrap Recipe

Inspired by Yats

Time35m

Serves4

Whole Grain Tortilla (gluten) Grilled chicken, purple rice blend, napa/romaine blend, avocado, pickled jalapenos, pico, black beans, scallions, corn, shredded white cheddar, tortilla strips, lime cilantro jalapeno dressing. (dairy)

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Ingredients

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Wraps - Main Assembly

4 each whole grain tortillas (10-inch)

2 cups grilled chicken breast, sliced

1 cup purple rice blend, cooked

4 cups napa and romaine salad blend

1 each ripe avocado, sliced

1 tbs pickled jalapeños, sliced

3 tbs tomato pico de gallo

1 cup black beans, rinsed and drained

3 tbsp scallions, thinly sliced (white & green parts)

3 tbs corn kernels (fresh or frozen, thawed)

3 tbs shredded white cheddar cheese

1 cup tortilla strips (crispy)

Lime-Cilantro-Jalapeño Dressing

1 tbs Mayonnaise

2 tbs plain Greek yogurt (or extra mayo for dairy preference)

1 tbs fresh cilantro, packed

2 tbs Fresh lime juice

1 tsp lime zest

1 tsp jalapeño, seeded and finely chopped

1 tsp Garlic, minced

1 tsp olive oil

1 tsp Honey

1 tsp Celtic sea salt

1/2 tsp black pepper

Seasoning for Chicken (if cooking fresh)

1 tbs olive oil

1 tsp Chili powder

1/2 tsp Ground cumin

1/2 tsp Watkins garlic powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Lime-Cilantro-Jalapeño Dressing

In a small bowl, combine mayonnaise, Greek yogurt, minced garlic, honey, lime juice and lime zest. Whisk until smooth.

Add finely chopped jalapeño, chopped cilantro, olive oil, salt and black pepper. Stir to combine and taste; adjust salt, lime or jalapeño heat as desired.

If dressing seems too thick, thin with 1–2 teaspoons of water or additional lime juice. Refrigerate while preparing the rest of the wrap components. Makes about 1/3 cup.

If Cooking Chicken Fresh

Season Chicken

Pat 2 boneless skinless chicken breasts dry and rub with 1 tablespoon olive oil. Sprinkle chili powder, ground cumin, garlic powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper evenly over both sides.

Grill/Sear

Preheat grill or skillet to medium-high. Grill or sear chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove and rest 5 minutes, then slice thinly.

Assembly - Wraps

Warm the whole grain tortillas for pliability: wrap in a clean kitchen towel and microwave 20–30 seconds or heat briefly in a dry skillet (about 20 seconds per side).

Lay one warmed tortilla flat. Spoon 1/4 cup cooked purple rice in a line down the center of the tortilla, leaving about 1½ inches of space at each edge.

Top the rice with 1/2 cup napa/romaine salad blend, followed by 1/2 cup sliced grilled chicken, 1/4 cup black beans, 3/4 tablespoon corn kernels, 3 tablespoons pico de gallo, and 3 tablespoons shredded white cheddar.

Add 1/4 of the sliced avocado (about 2–3 slices) and 3/4 teaspoon pickled jalapeños (adjust for heat preference). Sprinkle 3/4 tablespoon sliced scallions over the top.

Drizzle about 1 tablespoon of the lime-cilantro-jalapeño dressing evenly over the fillings.

Top with 1/4 cup tortilla strips for crunch.

Fold the bottom edge of the tortilla up over the filling, then fold the sides in and roll tightly to form a wrap. Repeat for remaining tortillas and ingredients (makes 4 wraps).

If desired, toast the assembled wraps in a dry skillet or panini press 1–2 minutes per side to seal and create a light crisp exterior. Slice each wrap in half on the bias and serve with any extra dressing on the side and lime wedges.