Southwest Chicken Wrap (sandwich or salad!) with loaded guacamole

Southwest chicken wrap on green plate with chips and salsa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews



Southwest Chicken

  • 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)

Loaded Guacamole

  • 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


  1. 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.
  2. 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.
  3. Assemble wraps, sandwiches, salads or burrito bowls as desired – enjoy!