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This tasty Southwest wrap comes together quickly with either ground chicken or ground turkey and is filled with beans, tomatoes, cheese and so much flavor. It can be ready in just 10 minutes!
This Southwest Chicken Wrap is my answer to an easy lunch or dinner, especially when life is busy and there’s little time to cook.
Why This Recipe Works
- This southwest wrap recipe is flexible. Use either ground chicken or ground turkey and feel free to add other favorite ingredients to the filling.
- Quick and easy: The ground meat cooks very quickly so your wrap can be ready to enjoy in minutes.
- Filled with flavor: A southwestern wrap makes an absolutely delicious and hearty meal!
- Ground chicken: Feel free to use ground turkey, ground beef, or even ground pork instead.
- Olive oil: I use extra virgin olive oil in this southwest chicken wrap recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use lighter olive oil instead.
- Ranch dressing: A small amount of ranch dressing is added to the salsa and cumin to create a fabulous sauce that the ground chicken is stirred into.
- Seasonings: Use cumin, salt, and black pepper.
- Salsa: Use your favorite salsa. I love salsa verde and one of my favorite brands is Herdez. Feel free to use red or green salsa, mild or spicy, and chunky or smooth salsa.
- Spinach: I love using fresh spinach in my chicken wraps, feel free to use your favorite type of lettuce instead. Romaine, butter lettuce, or arugula are great choices.
- Tomatoes: I use 4-5 cherry tomatoes, sliced in half. One small Roma tomato or a few slices of a large tomato would be perfect too.
- Cheese: Use 2 tablespoons of shredded Monterey Jack cheese. If you prefer a little more spice in your wrap, try Pepper Jack instead.
- Tortilla: Use one (8-inch) flour tortilla, store-bought or homemade. You can even use gluten-free or whole wheat tortillas instead. If you use a 10-inch tortilla, you may want to add more beans, cheese, and tomatoes to your wrap.
How To Make A Southwest Wrap
- Cook the ground chicken: In a 10-inch skillet over medium-high heat, heat oil for 30 seconds. Add ground chicken, salt, and pepper and cook, stirring occasionally until chicken is cooked through, about 5 minutes.
- Make the sauce: In a small bowl, combine salsa, ranch dressing, cumin, and cooked chicken.
- Assemble the wrap: Place spinach in the center of the tortilla, Spoon the chicken mixture over the spinach and top it with black beans, tomatoes, and cheese.
- Roll up the tortilla and enjoy.
This is the best southwest chicken wrap, but you might like to try these variations:
- Vegetarian southwest wrap: Make a meatless southwest wrap by adding more beans and omitting the chicken.
- Add beans: Use any beans you like; black beans, red kidney beans, or garbanzo beans all go well in this chicken wrap.
- Vegan southwest wrap: Omit the chicken and cheese and instead of using ranch dressing, use half of an avocado, mashed which will add a creamy texture to the sauce.
Frequently Asked Questions
Yes! Ground turkey or ground beef make excellent substitutions.
Absolutely! If you want to make two chicken wraps, double the ingredients.
Wraps last up to 4 days in the refrigerator.
Absolutely! When I’m not feeling like a wrap, I add the chicken mixture to the top of a big bowl of salad greens. Drizzle with extra ranch dressing, if you’d like and you’ve got yourself a delicious salad to enjoy.
Ways To Use Leftover Ingredients
If you have any ingredients left over from this southwest wrap recipe, consider using them in any of these single serving and small batch recipes:
- Salsa: Enchiladas Verdes, Taco Casserole, Vegetarian Enchiladas
- Cumin: Beef Enchiladas, Pumpkin Soup, Chili, Butter Chicken
- Ground chicken or turkey: Turkey Chili, Turkey Meatballs, Sloppy Joe
- Spinach: Spinach Manicotti, Spinach and Orzo Salad, Crustless Spinach Quiche
- Tortillas: Fruit Quesadilla, Chicken Fajitas, Baked Tortilla Chips
- Black beans: Black Bean Hummus, Guacamole Salad, Huevos Rancheros Breakfast Burritos, Black Bean Soup
- Tomatoes: Pan Fried Okra and Tomatoes, Chicken Caprese Salad, Chicken Margherita
- Cheese: Breakfast Casserole, Vegetable Casserole, Hamburger Casserole
You might like to serve your chicken wrap with any of these single serving dishes.
If you’ve tried this southwest chicken wrap recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Southwest Wrap For One
- 1 tablespoon olive oil
- 5 ounces ground chicken
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 tablespoon salsa
- 1 tablespoon ranch dressing
- ⅛ teaspoon ground cumin
- ½ cup fresh spinach leaves
- 1 (8-inch) flour tortilla
- 2 tablespoons canned black beans , not including juice
- 4 cherry tomatoes , sliced in half
- 2 tablespoons shredded Monterey Jack cheese
- In a 10-inch skillet over medium-high heat, heat oil for 30 seconds. Add ground chicken, salt, and pepper and cook, stirring occasionally until chicken is cooked through, about 5 minutes.
- In a small bowl, combine salsa, ranch dressing, cumin and cooked chicken.
- Place spinach in the center of the tortilla, Spoon chicken mixture over the spinach and top with black beans, tomatoes, and cheese.
- Roll up tortilla and enjoy.
- Make a meatless southwest wrap by adding more beans and omitting the chicken.
- Use any beans you like; black beans, red kidney beans, or garbanzo beans all go well with this chicken wrap.
- For a vegan southwest wrap, omit the chicken and cheese and instead of using ranch dressing, use half of an avocado which will add a creamy texture to the sauce
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.