These deli­cious, easy to make wraps are a healthy lunch, din­ner or snack option to have on hand for those times you are crav­ing some­thing a lit­tle Southwest!

In the video I men­tion using a lit­tle sour cream, which you can, but I did not include it in the recipe as I haven’t been includ­ing it when I make them now.

Enjoy and I encour­age you to sim­ply use this recipe as a guide to cre­ate some­thing that sat­is­fies your taste buds!


Southwest Chicken Wraps

Course Din­ner, Lunch, Snack
Cui­sine Mex­i­can
Serv­ings 12
Author Liz Geeslin


  • 1 pound cooked chick­en breast, diced
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can corn, drained and rinsed
  • 1 14 oz can diced toma­toes with green chilies, well drained
  • 1 bunch green onion, diced
  • 1 bunch cilantro, chopped fine
  • 2 cups shred­ded cheese of your choice I like the Mex­i­can blend
  • sea­son­ing of your choice I like Adobo and Faji­ta sea­son­ings from Penzeys
  • 12 large tor­tillas of your choice I LOVE the Ole Xtreme Well­ness High Fiber


  • Dice the chick­en, onions and cilantro and place in a medi­um large bowl.
  • Drain and rinse the beans and corn, add them to the bowl.
  • Drain the toma­toes in a colan­der and press out as much mois­ture as pos­si­ble, add to the bowl.
  • Add the shred­ded cheese and mix well, sea­son to taste.
  • Fill each tor­tilla with about 3/​4 cup of the mix­ture and fold bur­ri­to style.
  • Wrap in foil and refrig­er­ate or freeze.

Heating Up To Eat!

  • If wrap is THAWED, remove foil, wrap with a paper tow­el and place on a plate and microwave for 2 1/​2 min­utes at 70% pow­er. Check and add more time if needed.
  • If wrap is FROZEN, remove foil, wrap in paper tow­el and place on a plate and microwave for 5 min­utes at 30% pow­er, add 1 min­utes inter­vals at 50% pow­er until warmed.

Easy grab n go lunch to have on hand in your freez­er or fridge!
#live­bet­ter #solu­tion­ist

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