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Southwest Chicken Salad Wraps Recipe

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4 from 10 reviews

A refreshing and flavorful Southwest Chicken Salad Wrap recipe featuring a zesty sour cream lime dressing, tender poached chicken, fresh vegetables, and classic Southwest spices, all wrapped in a soft tortilla for a quick and easy meal.

Ingredients

Dressing and Salad Base

  • 2/3 cup Sour Cream
  • 3 tablespoons Lime Juice
  • 1/2–3/4 teaspoon Salt
  • 1/4–1/2 teaspoon Black Pepper
  • 1/4 teaspoon Paprika
  • 1/2 teaspoon Ground Cumin
  • 1/4 teaspoon Chili Powder
  • 1–2 tablespoons minced Fresh Cilantro

Vegetables and Protein

  • 2–3 Green Onions, sliced thin
  • 1 stalk Celery, diced
  • 1 tablespoon finely minced Jalapeño
  • 2 cups poached, diced or shredded Chicken Breasts
  • 2/3 cup Black Beans (cooked or canned, drained and rinsed)
  • 1/3 cup diced Red Bell Pepper
  • 1/3 cup Corn Kernels (fresh, frozen and thawed, or canned)

Wrap Assembly

  • Santa Fe Chicken Salad (prepared from above ingredients)
  • Burrito-sized Tortillas
  • Salad Greens or Baby Spinach
  • Avocado Slices

Instructions

  1. Prepare the Dressing: In a medium bowl, whisk together the sour cream, lime juice, salt, black pepper, paprika, cumin, chili powder, and minced fresh cilantro until smooth and well combined.
  2. Add Chicken and Vegetables: Stir in the poached chicken, sliced green onions, minced jalapeño, and diced celery into the sour cream mixture, making sure the chicken is evenly coated with the dressing.
  3. Incorporate Beans and Vegetables: Gently fold in the black beans, diced red bell pepper, and corn kernels. Taste the mixture and adjust seasoning with additional salt, pepper, cumin, paprika, or chili powder as desired.
  4. Chill the Salad: Cover the bowl and refrigerate the chicken salad until ready to serve, allowing flavors to meld, about 15-30 minutes.
  5. Assemble the Wraps: Lay out burrito-sized tortillas and layer each with salad greens or baby spinach, a generous portion of the chicken salad, and avocado slices.
  6. Wrap and Seal: Fold the ends of the tortilla and roll tightly to enclose the filling, ensuring the wrap stays together.
  7. Serve: Slice each wrap in half for easy eating and serve with salsa on the side if desired.

Notes

  • Poached chicken can be prepared in advance or replaced with rotisserie chicken for convenience.
  • Adjust the heat level by varying the amount of jalapeño or omitting it for a milder version.
  • Use gluten-free tortillas if needed to make the wraps gluten-free.
  • For added crunch, consider adding chopped nuts or seeds to the chicken salad mixture.
  • Serve immediately after assembly to prevent tortillas from becoming soggy.

Find it online: https://recipefeastful.com/southwest-chicken-salad-wraps-recipe/