Southwest Chicken Wraps

These fresh and flavorful Southwest Chicken Wraps are simple to prep, easy to customize, and great for using leftover chicken!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1In 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. 2Heat 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. 3In a small bowl, stir together Greek yogurt, lime juice, cilantro, salt, and cumin until smooth. Taste and adjust seasoning as needed.
4. 4Slice avocado, halve tomatoes, thinly slice red onion, and prepare the corn. Warm tortillas slightly so they are easier to fold.
5. 5Lay each tortilla flat. Spread with a spoonful of sauce, then layer with arugula, sliced chicken, corn, tomatoes, avocado, red onion, and cheese.
6. 6Fold in the sides of the tortilla, then roll tightly from the bottom. Slice in half and serve immediately.