Southwest Chicken Wraps

Ingrédients

• 1 lb boneless, skinless chicken breasts or thighs
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Juice of 1/2 lime
• 4 large flour tortillas or whole wheat tortillas
• 2 cups arugula
• 1 cup corn (fresh, frozen, or canned)
• 1 cup cherry tomatoes (halved)
• 1 avocado (sliced)
• 1/4 red onion (thinly sliced)
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 1/2 cup plain Greek yogurt or sour cream
• 1 tbsp lime juice
• 1 tbsp chopped cilantro
• 1/4 tsp salt
• 1/2 tsp chili powder
• 1/4 tsp cumin

Préparation

1. 1

   In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Pat chicken dry and rub with olive oil, lime juice, and the seasoning mixture.

2. 2

   Heat a skillet over medium heat. Add chicken and cook for 5–7 minutes per side, depending on thickness, until golden and cooked through. Chicken should reach an internal temperature of 165°F. Remove from heat and let rest for 5 minutes before slicing.

3. 3

   In a small bowl, stir together Greek yogurt, lime juice, cilantro, salt, and cumin until smooth. Taste and adjust seasoning as needed.

4. 4

   Slice avocado, halve tomatoes, thinly slice red onion, and prepare the corn. Warm tortillas slightly so they are easier to fold.

5. 5

   Lay each tortilla flat. Spread with a spoonful of sauce, then layer with arugula, sliced chicken, corn, tomatoes, avocado, red onion, and cheese.

6. 6

   Fold in the sides of the tortilla, then roll tightly from the bottom. Slice in half and serve immediately.