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Looking for a quick and flavorful lunch or dinner option? Look no further than this Southwest Wrap. Bursting with classic Southwest flavors like black beans, corn, and spices, this wrap is satisfying, protein-packed, and ready in just 10 minutes!
Enjoy this Southwest Chicken Wrap alongside a creamy Butternut Squash Soup, a zesty Mexican Corn Dip, a comforting Hashbrown Casserole, or a vibrant Cowboy Caviar. Each side dish brings its own delicious flavor and texture to pair perfectly with the wrap, making your meal even more enjoyable.
Be sure to check out other 10-minute lunch ideas.
Why You’ll Love This Southwest Wrap Recipe
- Quick and Easy: This wrap comes together in just 10 minutes, making it perfect for busy weeknights.
- Flavorful: Packed with classic Southwest spices, black beans, and corn, this wrap is bursting with delicious flavors.
- Customizable: Feel free to swap the ground meat for another protein, add your favorite vegetables, or adjust the spice level to your liking.
- Protein-Packed: Ground chicken or turkey provides a satisfying dose of protein to keep you feeling full.
- Budget-Friendly: This chicken wrap recipe requires simple ingredients, making it an economical meal option.
What Is A Southwest Wrap?
The Southwest wrap is a Tex-Mex inspired dish featuring seasoned ground meat, beans, corn, and other flavorful ingredients wrapped in a tortilla. While there’s no single “official” recipe, the combination of these elements creates a delicious and satisfying meal.
Ingredients
If you have any ingredients leftover from this southwest chicken wrap recipe, check out our Leftover Ingredients Recipe Finder.
- Ground chicken: You can substitute it with ground turkey, beef, or pork, depending on your preference.
- Olive oil: I use extra virgin olive oil for its less processed, high-quality nature and rich olive flavor. It also retains more vitamins and minerals from olives. However, a lighter olive oil can be used as an alternative.
- Ranch dressing: A bit of ranch dressing is mixed with salsa and cumin to create a flavorful sauce for the ground chicken.
- Seasonings: Simply use cumin, salt, and black pepper for seasoning.
- Salsa: Choose your preferred type of salsa. I often use salsa verde, with Herdez being a favorite brand. Feel free to select between red or green, mild or spicy, and chunky or smooth salsa. Consider using any extra salsa in Black Bean Soup or Vegetarian Enchiladas.
- Spinach: Fresh spinach is my go-to for chicken wraps, but you can use your favorite lettuce like romaine, butter lettuce, or arugula. Extra spinach can be added to a Spinach Quiche, Chicken Tortellini Soup, or Shrimp Tacos.
- Tomatoes: I typically use 4-5 sliced cherry tomatoes. Alternatively, one small Roma tomato or a few slices of a larger tomato will work well too.
- Black Beans: Black beans add a hearty and nutritious element to the wrap, providing both fiber and protein. You can use canned black beans for convenience; just make sure to drain and rinse them before use to remove excess sodium. Leftover beans can be used in Sweet Potato and Black Bean Salad, Baked Black Bean Tacos, or Turkey Chili. Feel free to substitute pinto beans or kidney beans for the black beans.
- Cheese: Add 2 tablespoons of shredded Monterey Jack cheese. For a spicier wrap, Pepper Jack is a great option.
- Tortilla: An 8-inch flour tortilla is ideal, either store-bought or a homemade tortilla. Gluten-free or whole wheat tortillas are also great choices. If using a 10-inch tortilla, consider adding extra beans, cheese, and tomatoes to the wrap.
Recipe Variations
- Spicy Southwest Chicken Wrap: Kick up the heat by adding chopped jalapeños or a dash of hot sauce.
- Vegetarian Wrap: Swap the ground chicken for quinoa or black bean patties.
- BBQ Chicken Wrap: Use BBQ sauce instead of salsa.
- Greek-Style Wrap: Replace the ranch dressing with tzatziki sauce and add olives and feta for a Mediterranean Chicken Wrap.
How To Make A Southwest Wrap
- Cooking the Chicken: Heat oil in a 10-inch skillet over medium-high heat for 30 seconds. Add the ground chicken, salt, and pepper. Cook and stir occasionally until the chicken is fully cooked, which should take about 5 minutes.
- Preparing the Sauce: In a small bowl, mix together the salsa, ranch dressing, and cumin. Add the cooked chicken to this mixture and stir well.
- Assembling the Wrap: Lay the tortilla flat and place spinach in the center. Spoon the chicken and sauce mixture over the spinach. Then, add black beans, sliced tomatoes, and cheese on top.
- Finishing the Wrap: Roll up the tortilla securely and your Southwest Wrap is ready to enjoy.
Expert Tips
- Warm Your Tortilla: Gently heat the tortilla to make it more pliable and prevent tearing.
- Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that can affect its texture when melted. Shredding your own cheese from a block ensures a smoother and more melty experience.
- Control the moisture: Drain and rinse canned beans thoroughly to avoid a soggy wrap.
- Think outside the box: This recipe is a great base for customization! Explore different protein options like shredded chicken or tofu, add your favorite vegetables like bell peppers or avocado, and experiment with various cheeses and sauces to create your perfect Southwest Wrap.
Frequently Asked Questions
Yes, just double the ingredient amounts.
Wrap it in foil or plastic wrap and refrigerate for up to 2 days.
Definitely! Feel free to add lettuce, cucumber, or any of your favorite veggies.
Definitely! If you’re not in the mood for a wrap, simply place the chicken mixture on a generous bed of salad greens. For an added touch, drizzle some extra ranch dressing over the top, and you’ll have a tasty salad ready to enjoy.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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Southwest Wrap For One
Equipment
Ingredients
- 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
Instructions
- Heat oil in a 10-inch skillet over medium-high heat for 30 seconds. Add the ground chicken, salt, and pepper. Cook and stir occasionally until the chicken is fully cooked, which should take about 5 minutes.
- In a small bowl, mix together the salsa, ranch dressing, and cumin. Add the cooked chicken to this mixture and stir well.
- Lay the tortilla flat and place spinach in the center. Spoon the chicken and sauce mixture over the spinach. Then, add black beans, tomatoes, and cheese on top.
- Roll up the tortilla securely and your Southwest Wrap is ready to enjoy.
Notes
- Warm Your Tortilla: Gently heat the tortilla to make it more pliable and prevent tearing.
- Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that can affect its texture when melted. Shredding your own cheese from a block ensures a smoother and more melty experience.
- Control the moisture: Drain and rinse canned beans thoroughly to avoid a soggy wrap.
- Think outside the box: This recipe is a great base for customization! Explore different protein options like shredded chicken or tofu, add your favorite vegetables like bell peppers or avocado, and experiment with various cheeses and sauces to create your perfect Southwest Wrap.
Nutrition
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.
I don’t like black beans. Not too many that I like.
Any good substitutes?
You can substitute with other beans you like (kidney, garbanzo, white, etc), or leave beans out altogether.