Crunchy Southwestern Chicken Wrap

Why You’ll Love This Recipe

I love these wraps because they combine everything I want in a meal—protein, crunch, creaminess, and spice—all in one. The salsa-sour cream mix makes a tangy, flavorful base, and the crushed chips add the crunch that takes them over the top. I also like that I can prep everything ahead of time and assemble the wraps in just a few minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3/4 cup sour cream

• 3/4 cup salsa

• 2 cups cooked chicken breast, shredded or chopped

• 1 cup shredded lettuce

• 1 cup shredded cheddar or Mexican blend cheese

• 1/2 cup diced tomatoes

• 1/2 cup canned black beans, rinsed and drained

• 1/2 cup corn (fresh, frozen, or canned)

• 1/4 cup sliced green onions

• 1 cup crushed tortilla chips

• 4 large flour tortillas (10-inch size)

Directions

1. I stir together sour cream and salsa in a bowl to make the creamy dressing.

2. I place a tortilla on a flat surface and spread 2–3 tablespoons of the salsa mixture over the center.

3. I layer chicken, lettuce, cheese, tomatoes, black beans, corn, and green onions on top.

4. I sprinkle with crushed tortilla chips for crunch.

5. I fold in the sides of the tortilla and roll it up tightly into a wrap.

6. I slice it in half and serve right away, or wrap it in foil to take on the go.

Servings and timing

This recipe makes 4 large wraps. It takes me about 15 minutes to prepare, making it a quick and filling lunch option.

Variations

I sometimes swap the sour cream for Greek yogurt for a lighter version. If I want extra spice, I use hot salsa or add pickled jalapeños. For a vegetarian option, I skip the chicken and load up on beans, corn, and extra veggies. I’ve also made these with spinach or tomato wraps instead of flour tortillas for extra color.

storage/reheating

I like to assemble these wraps fresh so the chips stay crunchy, but I can prep all the fillings and sauce ahead of time and store them in the fridge for up to 3 days. If I need to pack a wrap for later, I wrap it tightly in foil and keep the crushed chips separate to add just before eating.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and makes the prep even faster.

Can I make these wraps ahead of time?

Yes, but I recommend leaving the chips out until serving so they don’t lose their crunch.

What kind of salsa works best?

I usually go with medium salsa for a balance of flavor and heat, but any salsa works. Chunky salsa gives more texture, while smooth salsa blends right into the sauce.

Can I use corn tortillas instead of flour?

Yes, but corn tortillas are smaller and more fragile, so I usually double them up to prevent tearing.

Are these wraps good cold?

Yes, I often eat them chilled straight from the fridge. They make a great lunchbox or picnic meal.

Conclusion

These crunchy Southwestern chicken wraps are one of my go-to lunches when I want something fast, filling, and full of flavor. I love how the creamy salsa, tender chicken, and crunchy chips come together in every bite. They’re easy to customize, portable, and satisfying—perfect for busy days or casual meals with family and friends.

Crunchy Southwestern Chicken Wrap

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These Crunchy Southwestern Chicken Wraps are a quick, flavor-packed lunch or dinner option filled with tender chicken, creamy salsa dressing, fresh veggies, cheese, and crushed tortilla chips for the perfect crunch. Easy to prep, customize, and take on the go!

• Author: Mayaa
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 wraps
• Category: Main Dish / Lunch
• Method: No-Cook
• Cuisine: Southwestern / Tex-Mex
• Diet: Low Fat

Ingredients

• 3/4 cup sour cream
• 3/4 cup salsa (any style)
• 2 cups cooked chicken breast, shredded or chopped
• 1 cup shredded lettuce
• 1 cup shredded cheddar or Mexican blend cheese
• 1/2 cup diced tomatoes
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup corn (fresh, frozen, or canned)
• 1/4 cup sliced green onions
• 1 cup crushed tortilla chips
• 4 large flour tortillas (10-inch size)

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Instructions

1. In a bowl, mix together the sour cream and salsa to create a creamy dressing.
2. Lay a tortilla flat and spread 2–3 tablespoons of the dressing down the center.
3. Layer on chicken, lettuce, cheese, tomatoes, black beans, corn, and green onions.
4. Sprinkle crushed tortilla chips over the top for added crunch.
5. Fold the sides inward and roll tightly into a wrap.
6. Slice in half and serve immediately, or wrap in foil to take on the go.

Notes

• Greek yogurt can be used in place of sour cream for a lighter version.
• Add pickled jalapeños or hot salsa for a spicier wrap.
• For vegetarian wraps, omit chicken and increase beans and vegetables.
• Spinach or tomato tortillas add color and flavor variety.
• Keep crushed chips separate until serving to maintain crunch if prepping ahead.

Nutrition

• Serving Size: 1 wrap
• Calories: 480
• Sugar: 4g
• Sodium: 760mg
• Fat: 24g
• Saturated Fat: 9g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 5g
• Protein: 27g
• Cholesterol: 70mg