Southwest Chicken Wrap Tortilla (Print Version)
Crispy chicken, veggies, beans, and cheese wrapped with creamy southwest sauce in a soft tortilla.
# Ingredients:
→ Main Components
01 -
6 to 7 cooked crispy chicken tenders, sliced into strips
02 -
6 large flour tortillas
03 -
6 leaves romaine lettuce
04 -
2 medium tomatoes, thinly sliced
05 -
1 package (10 ounces) frozen corn, thawed
06 -
1 tablespoon vegetable oil
07 -
1 can (15 ounces) black beans, drained and rinsed
08 -
1 cup shredded cheddar cheese
→ Southwest Dressing
09 -
1½ cups mayonnaise
10 -
½ cup salsa
11 -
½ cup whole milk
12 -
3 tablespoons taco seasoning
13 -
1 tablespoon ground cumin
# Steps:
01 -
Cook chicken tenders according to package instructions. Once done, slice each tender into strips.
02 -
In a mixing bowl, combine mayonnaise, salsa, milk, taco seasoning, and cumin. Whisk until smooth and set aside.
03 -
Heat vegetable oil in a skillet over medium heat. Add thawed corn and cook, stirring occasionally, for 4 to 5 minutes or until lightly browned. Remove skillet from heat and let cool slightly.
04 -
Lay out tortillas on a clean work surface. Spread 2 to 3 tablespoons of southwest dressing evenly over each tortilla.
05 -
Layer romaine lettuce, tomato slices, black beans, sautéed corn, chicken strips, and shredded cheddar cheese onto each prepared tortilla.
06 -
Drizzle additional southwest dressing over the filling, if desired.
07 -
Roll tortillas tightly to enclose the filling. Slice wraps in half on the diagonal and serve immediately.
# Notes:
01 -
For crispier texture, briefly toast assembled wraps in a hot dry skillet before serving.