Southwest Chicken Wrap
A delicious and versatile wrap filled with crispy chicken tenders, fresh veggies, and a zesty dressing, perfect for any occasion.
Ingredients
For the Wrap
- 6-7 pieces Crispy Chicken Tenders Frozen tenders can be used.
- 6 pieces Flour Tortillas Whole wheat or spinach tortillas can be used.
- 6 leaves Romaine Lettuce Iceberg lettuce can also be used.
- 2 medium Tomatoes Sliced into rounds.
- 1 package Frozen Corn Thawed corn adds sweetness.
- 1 tablespoon Oil Olive oil recommended.
- 1 can Black Beans Drained and rinsed.
- 1 cup Shredded Cheddar Cheese Pepper jack or dairy-free cheese can be used.
For the Dressing
- 1.5 cups Mayonnaise Greek yogurt can be a lighter substitute.
- 0.5 cup Salsa Choose mild or spicy based on your preference.
- 0.5 cup Milk Any type of milk is acceptable.
- 3 tablespoons Taco Seasoning A blend of chili powder, garlic powder, and cumin can substitute if necessary.
- 1 tablespoon Cumin Enhances the flavor.
Instructions
Preparation
- Preheat your oven and bake the chicken tenders according to package instructions until golden brown and crispy.
- In a small bowl, combine mayonnaise, milk, salsa, taco seasoning, and cumin. Mix until smooth and set aside.
- Heat a skillet over medium heat, add oil, and sauté the thawed corn until it starts to brown lightly. Remove from heat and let cool.
- Once the chicken is crispy, slice it into bite-sized pieces.
Assembly
- On each tortilla, spread a layer of creamy dressing, then stack with romaine, tomatoes, black beans, sautéed corn, and sliced chicken. Drizzle more dressing over everything.
- Roll the wrap tightly and slice each in half. Serve with extra dressing for dipping.
Notes
Best served fresh. Pair with a light salad or tortilla chips. Store leftovers in an airtight container for up to two days. To reheat, use a toaster or regular oven for best quality.