Make a Southwest Chicken Wrap with loaded guacamole for an easy weeknight dinner! You can also enjoy it as a sandwich, salad or even a southwest burrito bowl.
This post is sponsored in partnership with Tillamook. As always, all thoughts and opinions expressed are my own. Thank you for supporting the brand partners that help Fit Mitten Kitchen bring you new recipes!
Grilling season is here which means fresh flavors, easy dinner recipes and serving up menu options where there is something for everyone to enjoy.
You can’t go wrong with Mexican-inspired dishes and Southwest flavors, so I’m sharing a classic and simple recipe that can be prepared a variety of ways. It’s such an easy weeknight dinner or meal prep option, too!
Just about every restaurant under the sun has a variation of a “Southwest Chicken Sandwich” or a “Southwest Chicken Wrap” (I actually just had one at a local restaurant here the other week!) so I’ve come up with a simple recipe where you can make your own satisfying meal at home. Not to mention healthier as well.
Southwest Chicken Wrap
Or make it into a sandwich (ciabatta bread is key if you’re looking to emulate restaurant favorites!)
Or enjoy as a salad or burrito bowl.
And we’re including loaded guacamole! In addition to adding the guacamole to the wrap, sandwich or on top of a salad, it also doubles as a side dip.
Because who doesn’t want chips and dips to snack on while the chicken is grilling?
I think, yes.
Ingredients needed for a Southwest Chicken Wrap (or sandwich)
- Spices, salt & pepper
- Tillamook Farmstyle Thick Cut Pepper Jack Sliced Cheese
- Loaded Guacamole – avocados, black beans, corn, tomatoes, red onion, garlic, cilantro, salt and lime
- Wraps (or sandwich bread)
- Salad greens
Tillamook Farmstyle Thick Cut Pepper Jack Sliced Cheese
I couldn’t do a Southwest Chicken Wrap without a little Tillamook Pepper Jack Sliced Cheese. It’s the best melted on top of flavorful grilled chicken breast. The Farmstyle Thick Cut is the perfect slice of cheese – not too thick, and not too thin. As it melts on top of the grilled chicken breast, it doesn’t melt into oblivion – perfect in taste and texture.
If you’re unfamiliar with Tillamook, they are a five-category dairy brand and farmer-owned co-op. That means that Tillamook is owned and led by the dairy farmers that produce the milk for their cheese, ice cream, butter, yogurt and sour cream products. This group of about 80 farmer families make up what is called the Tillamook County Creamery Association.
If you live on the West side of the country, you’ve probably heard of them and are loyal fans. If you live in the Midwest or the East side of the country (like me), you may be unfamiliar with Tillamook or possibly just started seeing their products in stores.
Are you following me on Instagram?If so, you likely already know all about the Tillamook love.
When you do see Tillamook in your grocery store for the first time, I urge you to try it! The quality and taste is unreal – out-of-this-world AH-mazing.
In April, Tillamook brought myself and fellow brand partners out to visit one of their dairy farms and learn more about the Tillamook story. This was actually my second time visiting Tillamook – you can read more about my first experience here.
While visiting, we talked firsthand to the one of the Tillamook farmers and the director of farm engagement Dr. Kate McCarthy Lott. We asked loads of questions and they shared more information regarding their farming methods, including how they take care of the cows and how Tillamook’s quality standards are above and beyond what the state and federal regulations require.
Basically, Tillamook is “Dairy Done Right.”
I’m so excited to be working with them again and honored to share more recipes and cheese-spiration here on Fit Mitten Kitchen!
So back to the Southwest Chicken Wrap and loaded guacamole goodness.
How to make Loaded Guacamole
To make loaded guacamole, you simply mash avocado and mix in cooked black beans, cooked corn, minced garlic, chopped cilantro, diced onions and tomatoes; then mix it all together with lime juice and salt.
It’s loaded with texture (hence the name “loaded guacamole”) and full of flavor. Your friends and family will love you forever, should you choose to serve this dip alongside your meal.
Other ways to enjoy a Southwest Chicken Wrap
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 wouldn’t recommend sliced sandwich bread here.
Just place the Tillamook Pepper Jack Sliced Cheese on top of the chicken breast while finishing on the grill, or directly after placing the chicken on a plate if you want the cheese to melt before enjoying your first bite.
Southwest Chicken Salad – Add salad greens, sliced chicken, loaded guacamole and salsa to a bowl if you’re looking 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.
If you make this recipe, be sure to leave a comment and review below! I love hearing from you and seeing what you’ve made. Xx AshleyPrint
- 1.5 lbs chicken breast, tenderized and fat trimmed
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1/4 tsp 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)
- 4 medium ripe avocados, pitted and fleshed
- 1/2 cup cooked black beans
- 1/2 cup cooked corn
- 1/2 cup chopped cilantro
- 1 roma tomato, seeded and diced
- 1/2 medium red onion, diced (about 1/3 cup)
- 1 clove garlic, minced (about 1 tsp)
- Juice of 2 limes
- 1/2 tsp salt, to taste
- Prepare chicken: Turn grill to medium-high or use oiled cast iron skillet on stovetop. Pound out chicken breast so it’s flat and even – removing extra fat if needed. Sprinkle with spices and salt on both sides. 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 – enjoy!
- Category: entree
- Method: grill or stovetop
- Cuisine: Tex-Mex