Crispy Southwestern Chicken Wraps

2014-10-13 18.51.25

This past weekend went by way too fast, and it’s already Tuesday. Time seems to be going so fast lately. My husband and I went to our friend’s family’s house this weekend, and we had so much fun. Their beautiful home is propped back in the woods, with a backdrop of fall trees and the sounds of Henry, their rooster. We went for a hike through the woods on their property, taking in all the wonderful things nature has to offer. It was pretty funny too when Jason would walk into spider webs and freak out, giving us a good laugh. That’s one of the benefits of having a tall husband. After our walk, we went to visit the chickens by their coop, then had some snacks and sat by the fire at the pit outside. It was so peaceful and relaxing to be there hanging out with good friends and food. We were served bratwursts with sauerkraut and cheesy potatoes for dinner, and it was good! After dinner we made s’mores for dessert. There is nothing like roasting marshmallows over the fire on a cool fall evening.


But now that we are back to reality, I decided to make crispy southwestern chicken wraps for dinner. They are very easy, and warm and delicious, with a little bit of a kick. I started by cooking some chicken breasts and then shredding them into bite size pieces. Then, cut up a bell pepper and a jalapeno or two, depending on how spicy you like your food, and sauté those for a couple minutes until brown and tender. In a medium bowl, mix together the shredded chicken, cooked peppers, blacks beans, corn, diced onion, cumin, cayenne pepper, ground chili, and cilantro. Heat skillet over medium heat, and spray with non-stick cooking spray. Meanwhile, get a tortilla wrap and sprinkle cheese on it, then a spoonful of the chicken filling. Roll up the tortilla so there are no places for the filling to spill out. Place wrap seam side down on skillet, and cook on each side until golden brown about 3-4 minutes. As the skillet gets hotter, the cooking time will decrease.  You may want to turn down the heat a little at that point to a medium-low. Can be served with some cliantro-lime rice. Enjoy!

2014-10-13 19.16.26


Crispy Southwestern Chicken Wraps


  • 1 lb. Chicken, cooked & shredded
  • 1 red bell pepper, diced
  • 1-2 jalapenos, diced
  • 1 can black beans
  • 1 cup corn
  • 1 small red onion, diced
  • 1 tsp. cumin
  • ½ tsp chili powder
  • ¼ tsp cayenne pepper
  • Tortilla Wraps
  • Cheddar Cheese


Heat skillet over medium heat, with a little olive oil, and sauté both peppers until browned and tender. In a mixing bowl, stir together all ingredients except the tortillas and cheese. In a new skillet heat, and spray with non-stick oil spray. Meanwhile, get a tortilla and sprinkle with cheese, then add a spoonful of the chicken filling. Roll up tortilla so all sides are covered and none of the filling can fall out. Place seam side down and cook for 3-4 minutes until golden brown, then flip and cook for the same amount of time on the other side. Serve with salsa, guacamole, or sour cream.




One thought on “Crispy Southwestern Chicken Wraps

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s