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Southwest chicken wrap on green plate with chips and salsa

Southwest Chicken Wrap

Course: Dinner
Cuisine: Tex Mex
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 342kcal
Author: Ashley
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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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!

Notes

STORAGE - leftover chicken wraps will keep individually wrapped in aluminum foil for 2 days.
FREEZE - omit the guacamole if planning to freeze, then transfer foil-wrapped burritos to freezer plastic bag and freeze for up to 2 months. Thaw overnight in the fridge.
REHEAT - remove aluminum foil and pop one in the microwave for 30 seconds - 1 minute, until warm.

Nutrition

Serving: 1 wrap | Calories: 342kcal | Carbohydrates: 18g | Protein: 31g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Cholesterol: 80mg | Sodium: 397mg | Fiber: 8g | Sugar: 2g