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Southwest Grilled Chicken Wraps – Quick and Easy Recipes for Dinner

Southwest Grilled Chicken Wraps hit that rare sweet spot where ease, flavor, and flexibility all meet. They’re my favorite kind of lazy dinner—no drama, no weird ingredients, just grilled chicken, bright veggies, and creamy sauce all rolled into a tortilla. If that sounds like your kind of evening, welcome to your next weeknight go-to. I usually make these wraps when I’ve got leftover grilled chicken in the fridge and absolutely zero motivation to cook. They take 15 minutes from fridge to plate, and still somehow feel like something you’d order from a Tex-Mex café. The sauce alone is reason to make them. It’s smoky, creamy, and makes you feel like you tried harder than you did. What I love most is how adaptable these wraps are. You can toss in leftover corn, black beans, avocado—heck, even rotisserie chicken if grilling feels like too much work. Whether you're into quick and easy recipes or you're trying to use up random produce, these wraps check every box. Plus, they’re kid-approved and picky-eater-friendly. That, my friend, is dinner magic.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Wrap
Cuisine: Mexican-American
Keywords: air fryer easy recipes, chicken stirfry easy recipe, easy recipes for dinner, easy recipes with ground beef, easy recipes with rotisserie chicken, quick and easy recipes, sweet easy recipes
Servings: 4 wraps
Author: Elena

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste
  • 4 large flour tortillas
  • 1 cup shredded cheddar or Mexican blend cheese
  • 1 cup shredded lettuce
  • 1 tomato, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup canned corn, drained
  • 1/2 cup canned black beans, rinsed
  • 1/4 cup sour cream or plain Greek yogurt
  • 1 tablespoon lime juice
  • 1 teaspoon chipotle hot sauce (optional)

Instructions

  1. Pound the chicken breasts to even thickness, then rub them with olive oil, chili powder, cumin, salt, and pepper.
  2. Grill the chicken over medium heat for about 5 minutes per side or until fully cooked. Let rest, then slice thin.
  3. In a small bowl, mix sour cream, lime juice, and chipotle hot sauce (if using).
  4. Warm the tortillas in a dry skillet or microwave for 10 seconds to soften.
  5. To assemble: lay out a tortilla, spread a spoonful of the sauce, add sliced chicken, cheese, lettuce, tomato, onion, corn, and beans.
  6. Roll up tightly like a burrito. Slice in half and serve immediately—or wrap in foil for on-the-go lunches.

Notes

No grill? No problem. Just cook the chicken in a skillet or use rotisserie chicken. You can also add avocado, hot sauce, or swap out ingredients based on what you have. These wraps are forgiving like that.