Southwest Grilled Chicken Wraps Made Easy
Alright, folks, let’s get real about these Southwest Grilled Chicken Wraps. This recipe is the ultimate mashup of smoky, spicy, and tangy flavors wrapped up in a handheld delight. It’s your favorite burrito and sandwich combined with a Tex-Mex twist. Perfect for those days when you need that quick yet satisfying meal or you’re just trying to up your packed-lunch game. Trust me, these wraps have it all and they’re ridiculously easy to whip up.
Okay, confession time. My husband can’t get enough of these wraps. He’ll gobble them up faster than I can say, “Dinner’s ready!” It’s become such a staple in our home that I’ve stopped asking him what he wants for supper, because nine out of ten times, this is what he craves. I remember the first time I made these; I was just messing around with leftovers in the fridge, and bam! They were an instant hit. Everyone at home now expects them at least once a week.
MORE OF OUR FAVORITE…
Why You’ll Love This Southwest Grilled Chicken Wraps Made Easy
– Perfect for busy weeknights or lazy weekends. A true lifesaver.
– They have a punchy kick of flavor without overwhelming your taste buds.
– Wraps = portable deliciousness, making them ideal for packed lunches or picnics.
– Honestly, they make adults feel like kids with a grown-up taste.
How to Make It
Alright, picture this: You’re chatting with a friend over coffee or wine, telling them they HAVE to make these wraps. You start with marinating your chicken in a swirl of olive oil, lime juice, and some of that sneaky-good taco seasoning. Dance around your kitchen a little while it melds and sing along to your favorite tune. Grill up that chicken until it’s got those lovely char marks, slice it up, and nestle it into a tortilla with some crunchy veggies, a dollop of sour cream, and a kick of salsa. Simple, right? The kind of simplicity that makes you look like a culinary genius.
Ingredient Notes
– Chicken Breast: The white meat takes up all the flavor. Don’t overcook it unless you’re into chicken jerky.
– Taco Seasoning: Adds the essential punch. Tried once without it—never again.
– Tortillas: Soft flour wraps are my go-to, but spinach or tomato ones add a fun twist if you’re feeling fancy.
Recipe Steps
1. Mix olive oil, lime juice, and taco seasoning in a bowl.
2. Coat chicken breasts and let them chill out for 20 minutes.
3. Preheat grill or skillet to medium-high.
4. Grill chicken 5-7 minutes per side, until glorious grill marks appear.
5. Let chicken rest before slicing into strips.
6. Assemble wraps with chicken, veggies, sour cream, and salsa. Roll and devour!
What to Serve It With
Think crispy sweet potato fries or a fresh corn salad. If you’re feeling indulgent, a side of guacamole never hurt either.
Tips & Mistakes
– Don’t skimp on marinating—it’s the secret to that wow factor.
– Tried skipping the lime juice once. Big mistake. Huge.
– If it’s falling apart, you’ve stuffed it too much (story of my life).
Storage Tips
Leftovers? Pop them in an airtight container in the fridge. They’re still delish cold or give them a quick zap in the microwave. I won’t tell anyone if you have them for breakfast.
Variations and Substitutions
– Can’t find taco seasoning? Make your own with chili powder, cumin, and paprika.
– Swap in Greek yogurt for sour cream for a healthier twist.
– If you’re out of chicken, shrimp works like a charm and cooks even faster.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Southwest Grilled Chicken Wraps Made Easy
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts
- 4 large flour tortillas 10 inch size
- 1.5 cups shredded lettuce
- 1 cup diced tomatoes seeded
- 0.75 cup shredded cheddar cheese
- 0.5 cup sour cream optional
- 2 tbsp olive oil
- 1 tsp chili powder
- 0.5 tsp ground cumin
- 0.5 tsp paprika smoked if available
- 0.25 tsp garlic powder
- 0.25 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
Instructions
Preparation Steps
- In a small bowl, mix chili powder, ground cumin, paprika, garlic powder, salt, and black pepper.
- Rub the chicken breasts with olive oil, then coat evenly with the spice mixture.
- Preheat grill to medium-high heat and grill chicken for 4-5 minutes per side, or until cooked through.
- Remove chicken from grill and let rest for 5 minutes before slicing into strips.
- Warm tortillas briefly on the grill or in a pan.
- Assemble wraps by layering lettuce, sliced chicken, diced tomatoes, shredded cheese, and a dollop of sour cream on each tortilla.
- Roll up the tortillas tightly, slice in half if desired, and serve immediately.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!