Southwest Chicken Wraps are the perfect solution for those nights when you want something flavorful but don’t want to spend hours in the kitchen. These wraps combine tender, seasoned chicken with a medley of colorful vegetables and zesty southwest flavors, all wrapped in a warm tortilla that’s both satisfying and portable.
I first created these wraps during a particularly busy week when I needed quick dinners that wouldn’t sacrifice flavor. They’ve since become a family favorite, appearing regularly in our meal rotation because they’re customizable, nutritious, and bring a touch of Tex-Mex flair to the dinner table without any fuss.
Why You’ll Love This
- Ready in just 45 minutes from start to finish, perfect for busy weeknights
- Customizable for picky eaters—everyone can add their preferred toppings
- Packed with protein and vegetables for a balanced meal in one hand
- Leftovers make excellent packed lunches the next day
- Budget-friendly and uses ingredients you likely already have on hand
Ingredients
- 1½ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 pound chicken tenders
- 1 tablespoon avocado oil
- 2 cups red cabbage, thinly shredded
- 2 cups green cabbage, thinly shredded
- ¼ cup red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons Southwest dressing
- 1 lime, juiced
- 1 teaspoon reserved spice rub mixture
- 4 burrito-sized tortillas (Siete Foods Cassava Flour Tortillas or your favorite brand)
- 4 tablespoons Southwest dressing
- 2 large avocados, sliced
- 1 cup shredded goat cheddar cheese (or your preferred cheese)
- Handful of tortilla chips, lightly crushed
Instructions
- In a small bowl, combine the salt, black pepper, chili powder, garlic powder, dried oregano, paprika, and cumin. Mix thoroughly until well blended. Set aside 1 teaspoon of this spice mixture in a medium mixing bowl – you’ll use this for the slaw later. The remaining spice blend will be used for the chicken.
- Pat the chicken tenders dry with paper towels to ensure good browning. Sprinkle the remaining spice blend evenly over all sides of the chicken tenders, pressing lightly to help the seasonings adhere. Heat a large skillet over medium heat and add the avocado oil. Once the oil is hot and shimmering, place the seasoned chicken tenders in the skillet in a single layer, being careful not to overcrowd the pan (cook in batches if necessary).
- Let the chicken tenders cook undisturbed for 3 minutes to develop a nice crust, then flip and cook for another 2-3 minutes on the second side until golden brown. Reduce the heat to low and continue cooking, turning occasionally, until the chicken is completely cooked through and registers 165°F on an instant-read thermometer. The chicken should be slightly charred in spots for maximum flavor. Transfer the cooked chicken to a cutting board and let rest for at least 5 minutes before slicing.
- While the chicken is resting, prepare the slaw. In the medium bowl containing the reserved teaspoon of spice blend, add the shredded red cabbage, green cabbage, sliced red onion, and chopped cilantro. Pour in the Southwest dressing and fresh lime juice. Toss everything together until all ingredients are evenly coated with the dressing and spices. Taste and adjust seasoning if needed.
- Once the chicken has rested, slice the tenders into bite-sized pieces on a slight diagonal to create more surface area and visual appeal. The pieces should be small enough to fit comfortably in a wrap but large enough to provide a satisfying bite.
- Warm the tortillas until pliable, either in a dry skillet over low heat for about 10-15 seconds per side, in the microwave between damp paper towels for 10-15 seconds, or directly over a gas flame for a few seconds per side if you want some char marks.
- Lay each warmed tortilla flat on a clean work surface. Spread 1 tablespoon of Southwest dressing across the center of each tortilla in a rectangle, leaving about 2 inches from the edges. Add a generous scoop of the cabbage slaw on top of the dressing, then arrange a portion of the sliced chicken over the slaw. Top each wrap with avocado slices, about ¼ cup of shredded goat cheddar cheese, and a small handful of lightly crushed tortilla chips for added crunch.
- To roll each wrap, fold in the sides toward the center, then roll from the bottom up, tucking in the sides as you go to create a tight cylinder. For easier eating, cut each wrap diagonally in half and serve immediately. Alternatively, wrap tightly in parchment paper or foil if taking to go.
- If making these for meal prep, store the components separately in airtight containers in the refrigerator. The slaw (undressed) will stay fresh for up to 3 days, and the cooked chicken will last 3-4 days. Keep dressing, sliced avocados, and chips separate until ready to assemble to maintain optimal freshness and texture.
Tips & Variations
- For a spicier version, add a diced jalapeño to the vegetable mix or include a dash of hot sauce.
- Make it vegetarian by omitting the chicken and doubling the black beans for protein.
- Prepare the chicken and vegetable mixture up to two days ahead for even quicker weeknight assembly.
- Try using leftover rotisserie chicken instead of cooking chicken from scratch to save time.
- For a lower-carb option, use lettuce leaves instead of tortillas to create lettuce wraps.
- Add a layer of cooked rice or quinoa inside the wrap for a heartier meal.
Serving Suggestions
These Southwest Chicken Wraps pair beautifully with a simple side salad dressed with lime vinaigrette. For a more substantial meal, serve alongside Mexican rice or a cup of tortilla soup.
Don’t forget the condiments! Set out small bowls of guacamole, pico de gallo, and additional sour cream so everyone can customize their wraps to taste. A cold Mexican beer or a fruity mocktail makes for a refreshing beverage pairing.
Notes
- Store any leftover filling in an airtight container in the refrigerator for up to 3 days.
- For meal prep, keep the filling and toppings separate from the tortillas until ready to serve.
- The chicken is done when it reaches an internal temperature of 165°F (74°C) and shows no pink in the center.
- If your tortillas are breaking when you fold them, warm them slightly longer to make them more pliable.
FAQs
Can I freeze these Southwest Chicken Wraps?
You can freeze the filling components separately, but assembled wraps don’t freeze well as the tortillas become soggy when thawed. Freeze the cooked chicken and vegetable mixture for up to 3 months.
What can I use instead of southwest seasoning?
Make your own by combining equal parts cumin, chili powder, garlic powder, and oregano, with a pinch of cayenne pepper.
How do I keep my wraps from falling apart?
Don’t overfill them, and make sure to fold in the sides before rolling. You can also lightly toast the assembled wrap in a dry skillet to help seal it.
Can I make these gluten-free?
Yes, simply substitute corn tortillas or gluten-free flour tortillas for the regular flour tortillas. Just be aware that corn tortillas are smaller and may require different folding techniques.
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