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5
from 1 vote
Southwest Chicken Salad Wraps
These wraps combine chicken, guacamole, black bean salsa, shredded lettuce, and ranch dressing all wrapped up in a large flour tortilla for a quick and easy meal.
Prep Time
20
minutes
mins
Total Time
20
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
chicken, tortilla, wrap,
Servings:
6
servings
Calories:
317
kcal
Author:
Lisa Johnson
Ingredients
Black Bean Salsa
.25
cup
diced red bell pepper
.25
cup
diced red onion
1
cup
black beans
rinsed and drained
1
cup
whole corn kernels
rinsed and drained, or defrosted
1
tablespoon
chopped cilantro
1
tablespoon
olive oil
1
teaspoon
cumin
0.5
teaspoon
chili powder
or more to taste
0.5
teaspoon
sea salt
Wraps
6
large
flour tortillas
heated
1
cup
guacamole
or more if needed
1
pound
cooked chicken
chopped or shredded
4
cups
shredded romaine lettuce
6
tablespoons
ranch dressing
or more if needed
Instructions
Black Bean Salsa
Place all salsa ingredients in a large bowl and stir to combine. Cover with plastic wrap and place in the refrigerator until needed.
Wraps
Roll the tortillas in plastic wrap and heat in the microwave for 45 seconds, or until heated.
Spread one or two tablespoons of guacamole on the lower half of a tortilla, then sprinkle black bean salsa over the top.
Top with chicken, shredded lettuce, and drizzle with ranch dressing.
Fold in two of the sides, then grab the third side and roll up like a burrito.
Leave whole, or cut in half and serve with tortilla chips,
Sweet Potato Chips
, or your favorite side.
Notes
Leftovers can be placed in an airtight container or wrapped in plastic wrap and stored in the refrigerator for up to 3 days.
Nutrition
Calories:
317
kcal
|
Carbohydrates:
34
g
|
Protein:
8
g
|
Fat:
18
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
8
g
|
Cholesterol:
4
mg
|
Sodium:
560
mg
|
Potassium:
517
mg
|
Fiber:
8
g
|
Sugar:
4
g
|
Vitamin A:
3118
IU
|
Vitamin C:
15
mg
|
Calcium:
78
mg
|
Iron:
3
mg