This Southwest Chicken Wrap with loaded guacamole is a delicious and flavorful lunch or dinner for busy weeknights! Enjoy it as a sandwich, salad, or even a southwest burrito bowl. Perfect for meal prep and gluten free friendly.
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If you love southwest recipes as much as we do, make sure to make Southwest Pasta Salad, Southwestern Quinoa Salad, and Southwest Quinoa Power Bowl.
Why You’ll Love This Recipe:
- Classic and simple recipe that can be prepared a variety of ways.
- Easy weeknight dinner or meal prep option, too!
- Fast, flavorful, and delicious wraps the whole family will love!
Recipe Ingredients
Grilling season is here which means fresh flavors, easy dinner recipes, and serving up menu options where there is something for everyone to enjoy. The ingredients for this southwestern chicken wrap recipe is broken down into the chicken wrap and guacamole.
Chicken Wrap Ingredients:
Chicken wraps require nothing more than some lean chicken, flavorful spices, and cheese. Here’s what we need:
- chicken breast – use boneless, skinless chicken breasts or chicken thighs for a richer flavor. I like to trim away any excess fat before cooking. Chicken tenders are another good option.
- ground spices – an easy yet flavor-packed mix of ground cumin, chili powder, paprika, and garlic powder takes the chicken to new heights. You could also use 1-2 teaspoons taco seasoning or fajita seasoning instead.
- salt + pepper – salt enhances all those southwestern spices while the pepper adds another kick of spice.
- cheese – I originally wrote this recipe featuring Tillamook Farmstyle Thick Cut Pepper Jack Cheese, which is the perfect slice of cheese, i.e. not too thick, not too thin. But any cheese will do, including cheddar cheese, Monterey Jack cheese, or Colby jack cheese.
- wraps – use any kind of tortilla (flour, whole grain, grain-free, etc.), just make sure to go for burrito size flour tortillas or grain-free tortillas from Siete to keep it gluten-free and low carb. I do not recommend corn tortillas as they fall apart too easily.
Loaded Guacamole Ingredients:
Loaded guacamole is easy to achieve with just a short list of fresh ingredients from the produce section of the grocery store, including:
- avocados – make sure the avocados are ripe for the best guacamole.
- black beans – make sure to drain and rinse the canned black beans thoroughly beforehand. We won’t need the whole can, so reserve the rest for this Black Bean Corn Salsa.
- corn – use fresh corn (lightly sauteed in a large skillet) when in season, or go for rinsed and drained canned corn or thawed frozen corn kernels for ease.
- fresh tomatoes – seed and dice one Roma tomato for some color and tang. Diced red peppers would be a nice addition, too.
- red onion – sweet red onion provides that touch of savory flavor we need.
- cilantro – you can’t have guacamole without fresh cilantro.
- garlic – one fresh garlic clove goes a long way and gives us that extra punchy flavor.
- lime juice – fresh squeezed lime juice adds brightness and acidity.
- salt – salt enhances and balances all the flavors.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make
Southwestern chicken wraps are easier than you might think and can be served in a number of different ways. Here are the step-by-step instructions:
Season Chicken
Preheat an outdoor grill or grill pan over medium-high heat (or preheat an oiled cast iron skillet on the stovetop).
Pound out chicken breast, removing extra fat if necessary. In a small bowl, mix together ground spices, salt, and pepper. Sprinkle on both sides of the chicken.
Cook Chicken
Cook chicken breasts for 3-4 minutes on each side, or until golden brown and the internal temperature reaches 165ºF. Transfer chicken to a plate and top with cheese slices while still warm. Once cool, slice into chicken strips on a cutting board.
Make Loaded Guacamole
In a large bowl, mash avocado until chunky. Then, add black beans, corn, tomatoes, onion, cilantro, and garlic. Stir gently, then season with lime juice and salt, stirring again until combined.
Assemble Wraps
In a large tortilla, layer sliced cooked chicken and cheese, then loaded guacamole. Roll into the shape of a burrito, cut in half, and enjoy!
Variations to Try
While I love this southwest chicken as a wrap, there are a number of different ways you can enjoy this delicious meal. Some of my favorite ways to enjoy are:
- Southwest Chicken Sandwich – use ciabatta bread if you’re looking for more of a restaurant style meal. Or even a pretzel bun! The key is to use a bread that is sturdy enough to hold the chicken with the loaded guacamole. I would not recommend sliced sandwich bread here.
- Southwest Chicken Salad – add salad greens or romaine lettuce, sliced chicken, loaded guacamole, and salsa to a bowl for a lighter meal. Melt the pepper jack cheese slice on top of the chicken breast, then slice. Or slice the pepper cheese into smaller slices (almost like shreds) to toss on top of the salad.
- Southwest Chicken Burrito Bowl – add rice, black beans, chicken, pepper jack cheese, and loaded guacamole to a bowl if burrito bowls are more your style.
How to Store & Freeze
Leftover chicken wraps will keep for 2 days in an airtight container in the fridge (I find the flavor gets even better the next day). For best results, wrap them individually in aluminum foil.
Freeze: If you want to freeze your wraps, omit the loaded guacamole and reserve it for serving. Transfer foil-wrapped wraps to a freezer plastic bag. Freeze for up to 2 months. Thaw overnight in the fridge and pop one in the microwave (without aluminum foil) until warm.
Recipe Tips & Notes:
- Pound the chicken: While pounding out the chicken is not necessary, it creates a flat, even thickness that makes for extra juicy and evenly cooked grilled chicken.
- Do not overstuff: This will prevent breaks and tears in the tortillas. Make sure to use burrito-sized tortillas (whole wheat or gluten-free wraps, if preferred) for best results.
- Have extra guacamole on the side: Spread some guacamole on the inside of the wraps, but make sure to have extra on the side, too. Sour cream or ranch dressing are great options for serving, too!
- Use rotisserie chicken: If short on time, shred and mix rotisserie chicken with the ground spices and slice the cheese into thin strips. Assemble as instructed.
Recipe FAQs
Are these Southwest wraps spicy?
No, these Southwestern chicken wraps are a mild spice level. However, you can make them spicy with the addition of cayenne pepper or the sauce from chipotle peppers.
Is a Southwest wrap healthy?
Yes, this easy Southwestern chicken wrap recipe is healthy thanks to lean protein and plenty of fiber and healthy fats in the loaded guacamole.
Will these wraps keep?
If wrapped individually in aluminum foil and stored in an airtight container in the fridge, the wraps should keep for 2 days.
More Easy Dinner Recipes:
If you make this Southwest Chicken Wrap recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Southwest Chicken Wrap
Ingredients
- Southwest Chicken
- 1.5 pounds boneless, skinless chicken breasts, tenderized and fat trimmed
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt & pepper, to taste
- 4 slices Tillamook Farmstyle Thick Cut Pepper Jack Sliced Cheese
- wraps, sandwich buns, or salad greens
- 4 cups rice, if making burrito bowls
- Loaded Guacamole
- 4 medium ripe avocados, pitted and fleshed
- 1/2 cup cooked black beans
- 1/2 cup cooked corn
- 1 Roma tomato, seeded and diced
- 1/2 medium red onion, diced (about 1/3 cup)
- 1/2 cup chopped cilantro
- 1 clove garlic, minced (about 1 teaspoon)
- Juice of 2 limes
- 1/2 teaspoon salt, to taste
Instructions
- Prepare chicken: Turn grill to medium-high or use oiled cast iron skillet on stovetop. Pound out chicken breast so it’s flat and removing extra fat if needed. Mix together spices, salt, and pepper in a small bowl and sprinkle on both sides of the chicken. Cook chicken breasts for about 3-4 minutes on each side, or until internal temperature has reached 165ºF. Transfer chicken to a plate and top with cheese slices while warm.
- Make loaded guacamole: In a large bowl, mash avocado until chunky. Add in black beans, corn, diced tomato, onion, cilantro, minced garlic; stir gently once or twice then add lime juice and salt, stirring again until combined.
- Assemble wraps, sandwiches, salads or burrito bowls as desired and enjoy!
Recipe Notes:
Nutrition Information
This post was originally sponsored in partnership with Tillamook. Post updated with more information 2024.
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