Name: Southwest Rotisserie Chicken Wraps
Prep time: 15 min
Total time: 15 min
Cuisine: Southwest
Ingredients: 1/2 cup ranch dressing; 1 teaspoon taco seasoning; 4 large flour tortillas (8 inch preferred); 1/2 cup canned black beans; 1/2 cup canned corn, preference for Mexicorn (crisp with bell peppers); 2 cups rotisserie chicken, completely cooled and diced or shredded; 1/2 cup cheddar cheese, grated; 1/2 cup yellow onion, diced; 1 tablespoon jalapeño, remove stems and seeds and mince; 1/2 cup tortilla strips

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These Southwest Rotisserie Chicken Wraps are loaded with high protein and so much flavor! They make the best lunch or easy dinner and I make them on repeat all Summer long. These High Protein Wraps only take 15 minutes to prep and are great to make in bulk and store in the fridge for a quick grab and go meal.

Southwest Chicken Wrap on plate sliced in half.

These Wraps made my life so much easier today. I made a batch yesterday and ate one for lunch, then wrapped them in foil, stored them in the fridge, and my kids and husband took them to work and school today. They are so little effort and taste incredible. A must make!

For more popular high protein wrap recipes, try these Greek Chicken Tzatziki Wraps, Chicken Fajita Wraps, and Ham and Cheese Wraps.

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Why You'll Love This Recipe:
Ingredients:
Substitutions and Variations:
How to Make Rotisserie Chicken Wraps:
Expert Tips:
Storage:
More Lunch Ideas You'll Love:
Recipe

Why You'll Love This Recipe:

Quick. Using a store bought rotisserie chicken really cuts down on time and these are ready in just 15 minutes with no cooking required.
Easy. Super simple step by step instruction with minimal prep work.
Big on Flavor. These wraps are loaded with taste from all of the Southwest ingredients.
Healthy. Packed with veggies and high in protein, with 29 grams per wrap, from the chicken and black beans.
Meal Prep Friendly. These are fantastic to wrap up and pop into lunch boxes for work or school.

For more meal prep ideas, try this Cranberry Pecan Chicken Salad, Cheeseburger Bowls, and Turkey Roll Ups.

Ingredients:

Rotisserie Chicken: Store bought Rotisserie chicken shreds easily and is a huge time saver for this recipe.

Corn: I like using the Mexicorn version by Green Giant because it's really crisp and has bell peppers in the can for extra flavor.

Tortillas: I recommend flour tortillas for this recipe in large 8 inch size, the one just a bit smaller than a burrito.

Tortilla Strips: You can usually find these near the salad dressings in the grocery store. They are the skinny strips for salads, and sometimes they have different flavors. I love the southwest one if you can find it. These are my favorite ingredient in this entire wrap. They add just the right amount of crunch.

*Find the full recipe ingredients and quantities in the recipe card below.

Substitutions and Variations:

If you don't like rotisserie chicken, you can use sautéed chicken breast and dice it up.
For more spice, add in a few dashes of hot sauce or use spicy taco seasoning.
Can't find the tortilla strips? Crush up tortilla chips and them for topping.
Not big on cheddar cheese? Monterey Jack, Pepper Jack or a Mexican blend would be delish too.

For more Southwest flavored recipes, try this Southwest Chicken Salad, Southwest Chicken Bowls, and Baja Shrimp Tacos.

How to Make Rotisserie Chicken Wraps:

Washing and drying black beans and corn.

Step 1: Rinse and drain the black beans and corn really well. Place onto a paper towel and allow them to dry.

Step 2: Make the Southwest Sauce: In a small bowl, stir together Ranch dressing and taco seasoning until combined.

Southwest chicken filling ingredients in bowl.

Step 3: Into a large bowl, add in the chicken, black beans, corn, cheese, onion, jalapeño, and the Southwest Sauce. Stir to combine.

Step 4: Heat the tortilla shells in the microwave for a few seconds or in the oven for a few minutes so that they are more pliable and don't rip when folding. Load on about ¾-1 cup of filling into the center of each tortilla. Top with a few tablespoons of tortilla strips.

Steps to turning a tortilla with filling into a wrap.

Step 5: To fold into a wrap, (1) Fold up each side like a taco to center the ingredients. (2) Tuck the two opposing small ends over the filling. (3) Fold the other side to completely cover the filling and tuck it under a bit. (4) Roll the wrap toward the excess tortilla to seal it up.

Step 6: Slice each wrap in half on an angle and serve and enjoy!

Expert Tips:

Since these are served cold, make sure the rotisserie chicken is cooled completely in the fridge before starting the recipe.
It's really important to rinse the black beans well and dry them completely before adding to the wraps. The can holds a really dark, messy juice known for soaking through burritos. If you know you know.
Give the tortillas a quick heat up in the microwave (for 10 seconds), or pop them stacked in the oven in foil for 5 minutes. This will help them be much more pliable and not break when wrapping.

Big on Rotisserie Chicken Recipes? Try these BBQ Chicken Sliders, High Protein Buffalo Chicken Dip and Chicken Broccoli Lasagna.

Storage:

To store in the fridge, I wrap these up individually with foil and use within 2 days.

More Lunch Ideas You'll Love:

If you tried this Southwest Chicken Wrap Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!

Recipe