Southwest Chicken Wraps for Healthy Meal Prep

Ingredients

• 2 large chicken breasts, sliced into bite-sized strips or cubes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 1 cup sweet corn (canned, fresh, or thawed frozen)
• 1 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• 4 large flour tortillas
• 1/2 cup chipotle ranch dressing (or ranch mixed with 1 tsp chipotle in adobo)
• 1 cup shredded Monterey Jack cheese
• 1 large avocado, sliced

Instructions

1. 1

   In a bowl, toss the chicken pieces with olive oil, cumin, chili powder, garlic powder, salt, and pepper until evenly coated.

2. 2

   Heat a large skillet over medium-high heat. Cook the chicken until golden brown and fully cooked through. Remove the chicken from the pan and let it rest for a few minutes.

3. 3

   In a large mixing bowl, combine the drained black beans, corn, diced red bell pepper, and chopped cilantro. Drizzle with lime juice and toss to combine.

4. 4

   If making a custom sauce, whisk together ranch dressing, minced chipotle peppers in adobo, and a dash of smoked paprika in a small bowl.

5. 5

   Warm the flour tortillas in the microwave for about 10 seconds to make them pliable and prevent cracking.

6. 6

   Lay a tortilla flat and spread a thin layer of chipotle ranch in the center, leaving space at the edges.

7. 7

   Layer the shredded Monterey Jack cheese, cooked chicken, a generous scoop of the bean and corn mixture, and avocado slices onto the center of the tortilla.

8. 8

   Fold the left and right sides of the tortilla toward the center, then roll tightly from the bottom to the top to create a secure wrap.

9. 9

   Wipe out the skillet and return it to medium heat. Place the wraps seam-side down in the pan.

10. 10

    Toast for 1-2 minutes per side until the tortilla is golden brown and the cheese inside has melted. Serve immediately or pack for meal prep.