Crispy Southwest Wrap (Print Version)
# Ingredients:
→ Wrap Base
01 -
4 large flour tortillas
→ Protein
02 -
1 lb chicken breast or thighs, grilled and sliced, or use rotisserie chicken
→ Cheese
03 -
1 cup shredded cheddar cheese or Mexican blend
→ Vegetables
04 -
1 cup shredded lettuce
05 -
1/2 cup diced tomatoes
06 -
1/4 cup sliced red onion
07 -
1/4 cup corn kernels, fresh or frozen
08 -
1/2 avocado, sliced
09 -
1/4 cup cilantro, chopped (optional)
→ Legumes
10 -
1/2 cup black beans, drained and rinsed
→ Sauces and Seasonings
11 -
2 tbsp sour cream
12 -
2 tbsp salsa (or more for drizzling)
13 -
1 tsp chili powder
14 -
1 tsp cumin
15 -
1/2 tsp smoked paprika
16 -
Salt to taste
17 -
Pepper to taste
→ Cooking Oil
18 -
2 tbsp olive oil for frying
# Instructions:
01 -
In a medium bowl, combine the chili powder, cumin, smoked paprika, salt, and pepper. Toss the grilled or cooked chicken slices in the spice mix to coat them evenly. Set aside.
02 -
Slice the avocado, dice the tomatoes, chop the cilantro, and prepare any other fresh ingredients.
03 -
Lay out the tortillas on a clean surface. In the center of each tortilla, layer the lettuce, seasoned chicken, shredded cheese, black beans, corn, diced tomatoes, onions, avocado slices, and cilantro (if using). Drizzle a small amount of sour cream and salsa on top of the fillings. Fold the sides of the tortilla in, then tightly roll it up from the bottom to form a wrap. Ensure the filling stays securely inside.
04 -
Heat olive oil in a large skillet over medium heat. Once the oil is hot, place the wraps seam-side down in the skillet. Cook for 3-4 minutes per side, or until the wraps are golden and crispy, and the cheese is melted inside. Work in batches if necessary based on skillet size. Once crispy, remove the wraps from the skillet and place them on a paper towel-lined plate to drain any excess oil.
05 -
Slice the wraps in half and serve with extra salsa, sour cream, or guacamole on the side.
# Notes:
01 -
To achieve a crispier wrap, brush the tortillas with olive oil or butter before pan-frying. Avoid overfilling the wraps to ensure proper crisping.
02 -
Prepare ingredients up to 3 days in advance, storing each component separately in the fridge for ease of assembly.
03 -
For a gluten-free version, use gluten-free tortillas and check all other ingredients for potential sources of gluten.
04 -
To make it vegan, substitute chicken with tofu or beans, and use vegan cheese, sour cream, and tortillas.