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Southwest Chicken Wrap

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large boneless, skinless chicken breasts or 3 thighs for extra juiciness
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne optional, for heat
  • 1 teaspoon kosher salt and 1/2 teaspoon black pepper
  • 4 large flour tortillas 10-inch burrito-size; whole-wheat or low-carb if preferred
  • 1 cup cooked corn kernels fire-roasted if possible
  • 1 cup black beans , drained and rinsed
  • 1 cup shredded romaine or crunchy lettuce mix
  • 1/2 red onion , thinly sliced
  • 1 large tomato , diced or 1 cup cherry tomatoes, halved
  • 1 avocado , sliced or diced
  • 1/2 cup shredded cheddar or pepper jack
  • Fresh cilantro , chopped a small handful
  • 1 lime , cut into wedges
Chipotle-Lime Sauce
  • 1/3 cup Greek yogurt or sour cream
  • 2 tablespoons mayonnaise
  • 1–2 teaspoons chipotle in adobo , minced use the sauce for milder heat
  • 1 tablespoon fresh lime juice + zest of 1/2 lime
  • 1/4 teaspoon honey balances the smoke
  • Pinch of salt

Method
 

  1. Mix the spice rub. In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne, salt, and pepper. This is your flavor backbone.
  2. Season the chicken. Pat chicken dry, drizzle with olive oil, and coat evenly with the spice mix. Press it in so it sticks—confidence is a seasoning too.
  3. Cook the chicken. Use a hot skillet or grill over medium-high. Cook 5–7 minutes per side until the internal temp hits 165°F (74°C) . Let rest 5 minutes, then slice thinly or chop.
  4. Make the sauce. Stir yogurt, mayo, chipotle, lime juice, lime zest, honey, and salt until smooth. Adjust chipotle to taste. You want smoky and bright, not napalm.
  5. Warm the tortillas. Briefly heat each tortilla in a dry skillet or microwave for 10–15 seconds so they roll without cracking.
  6. Prep the fillings. Toss black beans and corn with a squeeze of lime and a pinch of salt. Slice onion, dice tomatoes, slice avocado, shred lettuce, and chop cilantro.
  7. Assemble like a pro. Spread 1–2 tablespoons of sauce on each tortilla. Layer lettuce, chicken, beans and corn, tomato, onion, avocado, cheese, and cilantro. Don't overstuff—gravity is undefeated.
  8. Wrap it tight. Fold sides in, roll from the bottom, and tuck as you go. Optionally, sear the seam side in a hot skillet 1–2 minutes for a crispy edge and to lock it shut.
  9. Finish with lime. A final squeeze over the cut wrap wakes everything up. Serve extra sauce on the side for dipping because we're not amateurs.