Easy Southwestern Chicken Wraps
These easy Southwestern Chicken Wraps are so easy to make for a quick lunch or dinner! Great for school lunches or anytime!
What are Southwestern Chicken Wraps?
Southwestern chicken wraps are a quick and easy meal that is perfect for lunch or dinner! These wraps are filled with shredded chicken, cheese, and a variety of other toppings. They are then rolled up and served with a side of ranch dressing or your favorite dipping sauce.
These wraps are a great option for school lunches or a quick and easy dinner. They can be made ahead of time and stored in the fridge for a quick meal later. Or, you can make them fresh and serve them immediately. Either way, they are sure to be a hit with the whole family!
What do I need to make Southwestern Chicken Wraps?
To make these wraps you will need:
- 3 cups cooked and shredded chicken
- 1 cup corn kernels frozen, thawed
- 1 cup canned black beans, drained and rinsed
- 4 cups coarsely chopped fresh spinach
- 1 red bell pepper, seeded and diced
- 2 cups shredded Monterey Jack cheese
- 1 tablespoon taco seasoning
- 1 cup salsa
- 1 cup sour cream
- 8 burrito-size tortillas
Can you make these wraps ahead of time?
Yes! These wraps can be made ahead of time and stored in the fridge for a quick meal later. Or, you can make them fresh and serve them immediately.
What are some fun variations I can do with these wraps?
There are so many fun variations you can do with these wraps! Here are a few ideas:
-Add some diced avocado or guacamole to the wraps for an extra boost of flavor and creaminess.
-Swap out the chicken for ground beef, turkey, or pork.
-Try using a different type of cheese in the wraps. Cheddar, Swiss, and pepper Jack would all be great options.
-Add some chopped green onions or diced jalapeños to the wraps for a little bit of heat.
-Use a different type of tortilla such as whole wheat, spinach, or garlic herb.Enjoy!
Here are some more amazing sandwiches to try out:
Easy Southwestern Chicken Wraps
These yummy southwestern wraps are great for lunch or anytime!
Ingredients
- 3 cups cooked and shredded chicken
- 1 cup corn kernels frozen, thawed
- 1 cup canned black beans, drained and rinsed
- 4 cups coarsely chopped fresh spinach
- 1 red bell pepper, seeded and diced
- 2 cups shredded Monterey Jack cheese
- 1 tablespoon taco seasoning
- 1 cup salsa
- 1 cup sour cream
- 8 burrito-size tortillas
Instructions
- In a large bowl, toss together the chicken, corn, black beans, spinach, bell pepper, and cheese until equally mixed.
- In a smaller bowl, stir together the taco seasoning, salsa, and sour cream.
- Add the combined dressing to the chicken mixture and toss until blended.
- Divide the mixture and place a portion in the middle of one tortilla. Roll the
burrito, tucking the sides, until completely rolled up. - If desired, wrap in plastic wrap and refrigerate until ready to serve.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 767Total Fat 35gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 15gCholesterol 109mgSodium 1725mgCarbohydrates 74gFiber 13gSugar 9gProtein 41g
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