Description
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.
Ingredients
Scale
Southwest Sauce:
- 1/2 cup ranch dressing (store-bought or try my homemade Greek Yogurt Ranch Dressing)
- 1 teaspoon taco seasoning
Rotisserie Chicken Wraps:
- 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
Instructions
- Rinse and drain the black beans and corn really well. Place onto a paper towel and allow them to dry.
- Make the Southwest Sauce: In a small bowl, stir together ranch dressing and taco seasoning until combined.
- Into a large bowl, add in the chicken, black beans, corn, cheese, onion, jalapeño, and the Southwest Sauce. Stir to combine.
- 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 3/4-1 cup of filling into the center of each tortilla. Top with a few tablespoons of tortilla strips.
- 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.
- Slice each wrap in half on an angle and serve and enjoy!
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: no cook
- Cuisine: southwest