Southwest Grilled Chicken Wraps Recipe

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If you’re craving something bold, fresh, and satisfying, these Southwest Grilled Chicken Wraps deliver on all fronts. Bursting with charred chicken, colorful bell peppers, crisp cucumbers, and creamy southwest sauce, each bite packs a punch of zesty flavor and juicy tenderness. Wrapped in a soft, lightly toasted tortilla, it’s the kind of handheld meal you can enjoy for lunch, dinner, or any time you need a crave-worthy, mess-free option.

What makes this recipe a standout? It’s all about balance. The smoky grilled chicken plays beautifully against the crunch of fresh veggies and the richness of the sauce. It’s easy enough to prep ahead and assemble on the fly, making it ideal for busy weeknights, meal preps, or outdoor gatherings. Plus, it’s endlessly customizable with your favorite add-ins like black beans, avocado, or shredded cheese.

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Ingredients for this Southwest Grilled Chicken Wraps Recipe

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1/2 cucumber, chopped
• 1/4 cup fresh cilantro leaves
• 4 large flour tortillas
• 1/2 cup southwest sauce (store-bought or homemade)

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Step 1: Prepare and Marinate the Chicken

Start by slicing the chicken breasts in half horizontally to create thinner cutlets. In a small bowl, mix olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Rub the spice mixture evenly over the chicken and let it marinate for at least 15 minutes to absorb the flavors.

Step 2: Grill the Chicken

Preheat a grill pan or outdoor grill over medium-high heat. Grill the chicken for 4-5 minutes on each side, or until the internal temperature reaches 165°F and the outside is charred to your liking. Once done, let the chicken rest for a few minutes, then slice into bite-sized strips.

Step 3: Prepare the Veggies

While the chicken cooks, dice the bell peppers and cucumber, and chop the cilantro. Set them aside in a bowl. You can also prepare the southwest sauce at this time if you’re making it from scratch.

Step 4: Assemble the Wraps

Warm the tortillas briefly in a dry skillet or microwave until they’re soft and pliable. Spread a generous tablespoon of southwest sauce on each tortilla. Layer with grilled chicken strips, diced vegetables, and fresh cilantro. Roll the tortillas tightly into wraps, folding in the sides as you go.

Step 5: Toast and Serve

Optional: For a crispier wrap, grill each assembled wrap on a skillet or panini press for 1-2 minutes per side until golden. Slice in half and serve warm with extra sauce on the side.

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Frequently Asked Questions

How spicy are these wraps?

The wraps have a mild to moderate heat, thanks to the chili powder and southwest sauce. Adjust the spice level to your liking by adding hot sauce or using a milder seasoning blend.

Can I use a different protein?

Absolutely! Grilled shrimp, sliced steak, or even roasted chickpeas work well as tasty alternatives to chicken.

What kind of tortillas work best?

Large flour tortillas are ideal for easy rolling and holding all the fillings. You can also use whole wheat or spinach tortillas for a different flavor and added nutrients.

Is there a dairy-free option?

Yes. Make sure your southwest sauce is dairy-free or use a vegan version. Skip cheese or use dairy-free cheese if desired.

Can I prep these wraps ahead?

Yes, you can prep all components ahead and store them separately. Assemble right before serving to maintain freshness.

What sides pair well with these wraps?

Great sides include tortilla chips with salsa, corn salad, sweet potato fries, or a crisp coleslaw.

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