These tasty sandwich wraps are loaded with taco seasoned chicken, crisp romaine lettuce, black beans, sweet corn, red onions, tomatoes, avocado, shredded cheese, crunchy tortilla strips and a taco-ranch dressing make these truly crave-able!
2tbsptaco seasoning (see recipe below or use packet seasoning)
Taco Seasoning (I use this for the chicken and the Taco-Ranch Dressing as well) **you can use store bought packet seasoning also, you will need about 3 to 4 tablespoons of packet seasoning
2tspsalt
2tspchili powder
2tsppaprika
2tspcumin
1tsponion powder
1tspgarlic powder
1tspblack pepper
pinch of cayenne pepper *optional
Wrap Ingredients (these are just suggestions, you can change them up to your liking)
4largeflour tortillas *I use 12" inch wraps**see blog post above for the tortillas I use
5cupsromaine lettuce, chopped
1large red onion, diced
2roma tomatoes, diced
1 can (15.25 oz.)sweet corn, drained and rinsed
1can ( 15 oz.)black beans, drained and rinsed
1large avocado, chopped/diced
2cupscheddar cheese, grated*more or less as desired
tortilla strips, as much as you want*see blog post above for the brand I use and love
Taco-Ranch Dressing (double this recipe if you want extra sauce in your wrap or for dipping) *each wrap will use 1/4 dressing
1cup ranch dressing of your choice* I make packet Ranch Dressing
1/2 to 1tbspTaco Seasoning (from above)*or more to taste - I use 1 tablespoon
Instructions
The Taco Chicken
Make sure your chicken is pounded out to an even thickness, if needed.
Mix the salt, chili powder, paprika, cumin, onion powder, garlic powder, black pepper and cayenne pepper together. Adjust the seasonings as needed to your liking.
Take your chicken breasts and put them in a zip top bag. Pour your lime juice and oil in the zip top bag. Seal the zip top bag and squish the chicken breasts around in the bag to help the juice and seasonings cover the chicken evenly.** You can let this chicken marinate for 30 minutes, but I usually just put it straight on the smoker or grill.
Heat your grill on medium heat or your smoker on 400°. Place the chicken on the grill or smoker.FOR THE GRILL: Let the chicken cook on one side for 5-8 minutes, and then flip it and let it cook on the other side for 5-8 minutes or until the internal temperature reaches 165°FOR THE SMOKER: Place your chicken on the smoker at 400° and let it smoke for 20-30 minutes. Flip it half way through the smoking time. It will be done when the internal temperature reaches 165°***See my blog post above for the digital meat thermometer I use!****See notes or blog post above for cooking the chicken on the stove top or in your oven.
When your chicken is done cooking, take it off the heat and slice/chop it up, set aside.
Taco-Ranch Dressing
While your chicken is cooking, take your ranch dressing and your additional Taco Seasoning and mix it up. Add more Taco seasoning to taste as desired.
Making Southwest Chicken Sandwich Wraps
Take one large flour tortilla. Spread 1 tablespoon of the taco-ranch dressing on the center of the tortilla.
Take 1 heaping cup of chopped romaine lettuce and place it in the center of the tortilla.
Take 1/4 of your cooked, sliced/chopped chicken and place on top of the lettuce.
Add all of the other ingredients you want: red onions, tomatoes, avocado, black beans, corn, 1/4 cup of shredded cheese and some tortilla strips on top of the lettuce and chicken.
Add 3 tablespoons of the taco-ranch dressing on top of the fillings.
OPTIONAL: You can mix up all of the wrap fillings with the dressing by taking a spoon and mixing the dressing up with the other stuff so the taco-ranch dressing is evenly spread on the ingredients. Or you can simply fold over the tortilla on top of the ingredients and roll the ingredients around in the tortilla.
Take your tortilla and wrap it up like a stuffed burrito, tucking in the sides as you roll it up.
Heat a skillet over medium heat. Place the sandwich wrap seam side down on the hot skillet. Let the bottom of the wrap heat until it is golden brown. Turn it over so the top can get golden brown and do the same for the sides, so the wrap is heated and crispy golden brown on all sides.
Cut the wrap in half (if desired) and enjoy! You can serve the wrap with extra taco-ranch dressing if desired.
Notes
These recipe makes 4 large wraps. Smaller kids or light eaters can easily be filled up with half of a sandwich wrap.If you can't find the large 12" inch tortillas, you can use smaller tortillas and just use less of the wrap fillings, which means it will make more wraps.I use my Taco Chicken Seasoning for the chicken and for the taco-ranch dressing. The recipe above for the seasoning is plenty for both the chicken and the taco- ranch dressing. You may have some taco seasoning left over depending on how much use to season the taco-ranch dressing. Just store it in a zip top bag or small air tight container (an old clean spice bottle works great too), so you can use it again!You can leave out any of the sandwich wrap ingredients you do not like, or add more in than the recipe states.See blog post above for the tortillas I use, and the tortilla strips I use!You can use store bought taco packet seasoning in place of the homemade seasoning above.
Nutrition information is automatically calculated and should only be used as an approximation.