High-Protein Southwest Chicken Wraps in 20 Minutes (Print Version)
Quick high-protein Southwest chicken wraps ready in 20 minutes. Flavorful, healthy, and perfect for a speedy weeknight meal or meal prep.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 20 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Southwest
# Ingredients:
→ Spiced Chicken & Veggie Filling
01 -
1 tbsp olive oil
02 -
1 lb boneless, skinless chicken breast, cut into 1/2-inch pieces
03 -
1 tbsp chili powder
04 -
1 tsp ground cumin
05 -
1/2 tsp smoked paprika
06 -
1/2 tsp garlic powder
07 -
1/2 red bell pepper, diced
08 -
1/4 red onion, finely diced
09 -
1 (15-oz) can black beans, rinsed and drained
10 -
1 cup frozen corn, thawed
11 -
Salt and pepper to taste
→ Tangy Yogurt Drizzle
12 -
1/2 cup plain Greek yogurt (non-fat)
13 -
1 tbsp hot sauce (e.g., Cholula, Tabasco)
14 -
Juice of 1 lime
15 -
1/4 cup fresh cilantro, chopped
→ Wrap & Crunch Base
16 -
4 large (8-10 inch) whole wheat tortillas
17 -
2 cups shredded romaine lettuce
# Instructions:
01 -
Combine 1/2 cup plain Greek yogurt, 1 tbsp hot sauce, juice of 1 lime, and 1/4 cup fresh cilantro in a small bowl. Stir well and set aside. This tangy drizzle adds a burst of flavor to your High-Protein Southwest Chicken Wraps in 20 Mins.
02 -
Cut 1 lb boneless, skinless chicken breast into 1/2-inch pieces. Dice 1/2 red bell pepper and finely dice 1/4 red onion. Rinse and drain 1 (15-oz) can black beans, and thaw 1 cup frozen corn.
03 -
In a medium bowl, toss the cut chicken pieces with 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder. Season generously with salt and pepper to taste, ensuring even coating for your High-Protein Southwest Chicken Wraps in 20 Mins.
04 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 4-6 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.
05 -
In the same skillet, add the diced 1/2 red bell pepper and 1/4 red onion. Sauté for 2-3 minutes until slightly softened. Stir in the rinsed and drained 1 (15-oz) can black beans and 1 cup thawed frozen corn. Return the cooked chicken to the skillet and mix well.
06 -
Warm 4 large (8-10 inch) whole wheat tortillas according to package directions. Lay out each tortilla, spread 2 cups shredded romaine lettuce, then spoon in the chicken and veggie filling. Drizzle generously with the tangy yogurt sauce. Roll up tightly to create your delicious High-Protein Southwest Chicken Wraps in 20 Mins.
# Notes:
01 -
For extra heat, add a pinch of cayenne pepper to the chicken seasoning.
02 -
Leftover chicken filling can be stored in an airtight container in the fridge for up to 3 days. Assemble wraps fresh for best texture.
03 -
Feel free to swap chicken breast for chicken thighs or even ground turkey for a different texture. For a vegetarian option, use extra beans and corn with crumbled firm tofu.
04 -
Serve these wraps with a side of avocado slices or a simple green salad for a complete meal.
# Tools You'll Need:
01 -
Large skillet
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups
05 -
Measuring spoons
06 -
Mixing bowl
# Nutrition Facts (Per Serving):
Calories: 434 kcal
Total Fat: 11 g
Total Carbohydrate: 47 g
Protein: 39 g