Southwest Chicken Wrap with Avocado Lime Dressing
20min
25min
4
556
Chef's Note
For maximum flavor, marinate the chicken in the taco seasoning and a tablespoon of lime juice for 2-4 hours before cooking. To make this recipe more weekday-friendly, cook the chicken and prepare the dressing the night before. The avocado lime dressing will stay fresh for 2 days in an airtight container with a thin layer of lime juice on top to prevent browning.
Tags
Ingredients
2 pounds boneless, skinless chicken breasts
2 tablespoons taco seasoning
2 tablespoons olive oil
4 each large flour tortillas (12-inch)
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels, fresh or frozen (thawed)
1 medium red bell pepper, diced
1/2 medium red onion, thinly sliced
2 cups romaine lettuce, chopped
1 cup cheddar cheese, shredded
2 large ripe avocados
1/2 cup Greek yogurt
3 tablespoons fresh lime juice
1/4 cup fresh cilantro, chopped
1 each garlic clove, minced
1 small jalapeño, seeded and minced
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Place chicken breasts on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with taco seasoning, ensuring even coverage on both sides.
- 3
Bake the chicken for 20-25 minutes until the internal temperature reaches 165°F (74°C). Remove from oven and let rest for 5 minutes before slicing into thin strips.
- 4
While the chicken is cooking, prepare the avocado lime dressing. In a food processor, combine 1 1/2 avocados, 1/2 cup Greek yogurt, 3 tablespoons lime juice, 1/4 cup cilantro, 1 minced garlic clove, minced jalapeño, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Process until smooth and creamy. Add 1-2 tablespoons of water if needed to reach desired consistency.
- 5
In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add corn kernels and sauté for 3-4 minutes until lightly charred. Season with remaining salt and pepper.
- 6
Dice the remaining 1/2 avocado into small cubes.
- 7
Warm the tortillas in the microwave for 15-20 seconds or in a dry skillet for 30 seconds per side.
- 8
To assemble each wrap, spread about 2 tablespoons of avocado lime dressing on each tortilla. Layer with 1/2 cup romaine lettuce, 1/4 of the sliced chicken (about 8 oz), 1/4 cup black beans, 1/4 cup charred corn, 1/4 of the diced red bell pepper, a few red onion slices, 1/4 cup shredded cheddar cheese, and 1/4 of the diced avocado.
- 9
Fold in the sides of the tortilla and roll tightly to form a wrap. Cut in half diagonally and serve with additional avocado lime dressing on the side.
Nutrition Information (per serving)
556
56g
28g
25g
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