Southwest Chicken Wrap
A deliciously satisfying wrap filled with crispy chicken tenders, fresh veggies, and a creamy zesty dressing that hits all the right notes.
Ingredients
For the Wrap
- 6-7 pieces crispy chicken tenders Use frozen or homemade; toss in wing sauce for spice.
- 6 pieces flour tortillas Whole wheat for healthier option or corn for traditional flavor.
- 6 leaves romaine lettuce Fresh and crunchy; iceberg can be used if necessary.
- 2 medium ripe tomatoes, sliced Adds flavor and color.
- 1 package frozen corn, thawed Sweetness complements chicken.
- 1 tablespoon oil Any neutral oil; olive oil adds flavor.
- 1 can black beans, drained and rinsed Packed with protein and fiber.
- 1 cup shredded cheddar cheese Sharp variety adds zest; pepper jack for heat.
For the Dressing
- 1 ½ cups mayonnaise Or Greek yogurt for a lighter version.
- ½ cup salsa Use your favorite brand or homemade.
- ½ cup milk Almond milk can be substituted for dairy-free.
- 3 tablespoons taco seasoning A must for flavor.
- 1 tablespoon cumin Adds warmth and depth.
Instructions
Preparation
- Preheat oven and bake chicken tenders as per package instructions.
- In a small bowl, mix mayonnaise, milk, salsa, taco seasoning, and cumin; set aside.
- Heat oil in a skillet, add thawed corn, cooking until browned; remove from heat.
- Slice cooked chicken tenders into small pieces.
Assembly
- On each tortilla, spread dressing on lower half. Layer lettuce, tomatoes, black beans, corn, and chicken.
- Drizzle more dressing on top, roll up tightly, cut in half, and serve with extra dressing.
Notes
Leftovers can be stored in the fridge for up to three days; store chicken and vegetables separately from tortillas to prevent sogginess. Reheat in a toaster oven for crispiness.