Southwest Grilled Chicken Wraps

Southwest Grilled Chicken Wraps are a flavorful, portable meal packed with grilled chicken, zesty spices, crisp veggies, and creamy dressing—all wrapped up in a warm tortilla. They’re a perfect balance of fresh and smoky flavors, and I love how easy they are to customize.

Why You’ll Love This Recipe

I love how these wraps combine bold southwest flavors with tender, juicy grilled chicken for a meal that feels both healthy and indulgent. They’re quick to prepare, great for meal prep or on-the-go lunches, and work just as well for a light dinner. The mix of textures—crunchy, creamy, and tender—is irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Olive oil

• Chili powder

• Ground cumin

• Garlic powder

• Salt

• Black pepper

• Flour tortillas

• Shredded lettuce

• Diced tomatoes

• Black beans (rinsed and drained)

• Corn (cooked or grilled)

• Shredded cheddar or Mexican-blend cheese

• Ranch dressing or southwest dressing

Directions

1. I start by seasoning the chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and pepper.

2. I grill the chicken over medium heat for about 6–7 minutes per side until fully cooked, then let it rest before slicing it into strips.

3. While the chicken is grilling, I prep the wrap fillings: chopping lettuce and tomatoes, and getting the beans, corn, and cheese ready.

4. I warm the tortillas slightly in a skillet or microwave to make them easier to fold.

5. I layer each tortilla with lettuce, tomato, black beans, corn, cheese, and sliced grilled chicken.

6. I drizzle ranch or southwest dressing over the top, then roll the tortilla tightly, folding in the sides.

7. I slice the wraps in half and serve them immediately—or wrap them up for later.

Servings and timing

This recipe makes 4 wraps and takes about 30 minutes total, including grilling and prep. It’s a great weeknight meal or meal prep option for lunches during the week.

Variations

• I swap in grilled steak, shrimp, or even rotisserie chicken if I’m short on time.

• For a spicier version, I add sliced jalapeños or a drizzle of hot sauce.

• I use avocado slices or guacamole to add creaminess and extra flavor.

• I switch up the cheese with pepper jack or cotija for a different vibe.

Storage/reheating

If I’m making these ahead, I store the components separately to keep everything fresh and crisp. Assembled wraps can be stored tightly wrapped in the fridge for up to 2 days. I don’t usually reheat these since they’re best served cold or room temp, but if I want them warm, I reheat the chicken and assemble fresh.

FAQs

Can I use store-bought grilled chicken?

Yes, I’ve done this when I’m in a pinch. Pre-cooked grilled chicken strips work well and save time.

What kind of tortilla works best?

I prefer large flour tortillas because they’re flexible and hold all the fillings without tearing.

How do I keep the wrap from getting soggy?

I keep wet ingredients like tomatoes or dressing limited, or I pack them separately if storing wraps for later.

Can I make this low-carb?

Definitely. I sometimes use low-carb tortillas or even large lettuce leaves for a lighter wrap option.

What’s the best way to grill the chicken indoors?

When grilling indoors, I use a grill pan or skillet over medium-high heat. It gives great sear and flavor without needing an outdoor grill.

Conclusion

Southwest Grilled Chicken Wraps are one of those go-to meals I keep coming back to. They’re fast, fresh, and full of bold flavor. Whether I’m packing lunch or throwing together a weeknight dinner, these wraps never disappoint.

Southwest Grilled Chicken Wraps

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 wraps
• Category: Lunch, Dinner
• Method: Grilling
• Cuisine: Southwest, Tex-Mex

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Description

Southwest Grilled Chicken Wraps are a bold and flavorful lunch or dinner option featuring juicy grilled chicken, zesty spices, fresh veggies, and creamy dressing wrapped in a soft tortilla. These easy chicken wraps are perfect for meal prep, lunchboxes, or quick weeknight meals.

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Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp garlic powder
• Salt and pepper, to taste
• 4 large flour tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• ½ cup black beans, rinsed and drained
• ½ cup corn (cooked or grilled)
• 1 cup shredded cheddar or Mexican blend cheese
• ¼ cup ranch dressing or southwest dressing

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Instructions

• In a bowl, coat chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
• Grill the chicken over medium heat for 6–7 minutes per side, or until fully cooked. Let rest, then slice into thin strips.
• While the chicken grills, prep wrap ingredients: chop lettuce and tomatoes, rinse beans, cook corn, and shred cheese.
• Warm tortillas slightly in a skillet or microwave for easier rolling.
• Lay out tortillas and layer with lettuce, tomatoes, black beans, corn, cheese, and grilled chicken slices.
• Drizzle ranch or southwest dressing over the top.
• Roll up the tortillas tightly, folding in the sides to secure the filling.
• Slice each wrap in half and serve immediately, or wrap tightly and refrigerate for later.

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Notes

• Use rotisserie or pre-cooked grilled chicken for a shortcut.
• Add sliced avocado or guacamole for extra creaminess.
• Swap in steak, shrimp, or tofu for protein variety.
• Pepper jack or cotija cheese gives a fun flavor twist.
• Store ingredients separately if prepping ahead to avoid soggy wraps.