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Southwest Chicken Wraps

Southwest Chicken Wraps are so easy, and this recipe makes enough for leftovers ~ or a crowd.  That means you can easily freeze some of the filling or have enough on hand to feed a crowd! These are perfect for a quick weeknight dinner, and even on the go!

Chicken Wraps

I have to admit, I really love these Southwest Chicken wraps, too!  There is something about the lime juice marrying the fresh cilantro, and the colors that make them one of our “go to” meals. We always have these ingredients on hand, and it’s easy to pick up some fresh cilantro at the store…or snip some if you have your own herb garden! The secret to making the Southwest Chicken Wraps extra tasty is mixing the ingredients up a few hours before you are going to serve them, so the flavors can marinate together! Today, I am going to share these Southwest Chicken Wraps with you!

Chicken Wraps

What do you need to make Southwest Chicken Wraps?

1 cup cooked brown rice

1/2 Tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder

2 cups shredded, cooked chicken

1 can black beans, rinsed and drained

1 green onion, finely chopped

1 red or yellow bell pepper, chopped

1/4 cup fresh cilantro, chopped

1 Tablespoon freshly squeezed lime juice

Burrito size Flour Tortillas

Olive Oil


Shredded Cheese, Sour Cream, Salsa, additional cilantro, etc.

Chicken Wraps

How to Make Southwest Chicken Wraps

First, add the rice, chili powder, garlic powder, and cumin in a large bowl and stir well to combine.

Next, add the chicken, black beans, onion, peppers, lime juice, and cilantro.  Stir everything together.  Cover and refrigerate {if you are serving later}.

When you are ready to serve them, follow these steps:

Preheat a griddle to about 350 degrees, or over Medium Heat.  Have the olive oil and a brush handy for the next steps.

Chicken Wraps

Next, fill the inside of the tortilla with the chicken filling, and sprinkle some cheese on top.  Fold one side of the tortilla over the filling, followed by the other side. Then fold up each end and tuck them under along the seam, so all sides are closed.

Brush the seam side with olive oil, and lay this down on your griddle.  Let it cook a few minutes, until it’s crispy and brown.  Brush the flat side with olive oil, and flip it over to cook that side.

A few tips:

Arranging the Southwest Chicken Wraps seam side down helps them to seal.  The cheese makes it stick together nicely, so they are easy to eat on the go.

This recipe is very adaptable!  Add shredded beef, pork, or even serve them meatless.  You can also add green chiles, jalapeno peppers, or tomatoes.

To freeze, place in a tight, sealed container.  Defrost in the refrigerator before wrapping and cooking.

You can make several of these, and wrap them in foil. Store them in the refrigerator for an easy lunch or to take on the go.  You can also freeze the cooked wraps, as well.

If you double the recipe, you will have plenty for leftovers!  This filling also makes a good nacho layer to use up the leftovers.

This recipe is so versatile, and is sure to please everyone in your family!  Be sure to add it to your favorite Pinterest board, so you can make it over and over again!


Pin this to your favorite board!

Chicken Wraps



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