Southwest Chicken Salad Crunch Wraps with Chili-Lime Chicken

Why You’ll Love This Recipe

• Big Southwest flavor: zesty chili-lime chicken, melty pepper jack, and a creamy, tangy dressing.
• Crunch in every bite from crushed tortilla chips, balanced with crisp romaine.
• Weeknight-friendly technique: fold, griddle, and serve—no deep frying required.
• Customizable and meal-prep ready with components made ahead.

Grocery List

• Produce: 3–4 limes, 1–2 romaine hearts, 1 small bunch cilantro (optional), 2 garlic cloves (optional), 1 chipotle pepper in adobo (optional)
• Dairy: Pepper jack cheese (4 oz), sour cream, plain Greek yogurt, mayonnaise
• Pantry: Flour tortillas (12-inch + 1 extra), black beans (15 oz can), corn (frozen or canned), tortilla chips, olive oil, neutral oil, chili powder, ground cumin, smoked paprika, garlic powder, kosher salt, black pepper, honey

Full Ingredients

Chili-Lime Chicken

• 1 lb boneless, skinless chicken breasts, cut into 3/4-inch pieces
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder (or 2 small garlic cloves, minced)
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 tsp neutral oil for the skillet

Creamy Lime Dressing

• 1/4 cup sour cream
• 2 tbsp plain Greek yogurt
• 1 tbsp mayonnaise
• 1 tbsp fresh lime juice
• 1 tsp honey
• 1/2 tsp chili powder
• 1/4 tsp ground cumin
• Pinch kosher salt
• Optional heat: 1 tsp minced chipotle in adobo

For Assembly

• 4 burrito-size flour tortillas (12-inch), warmed
• 1 extra flour tortilla (10–12 inch) to cut four 5–6 inch rounds (or use four 6-inch tortillas)
• 1 cup shredded pepper jack (4 oz)
• 2 cups chopped romaine hearts
• 1 cup corn kernels (thawed if frozen; drained if canned)
• 1 cup black beans, rinsed and well-drained
• 1 cup lightly crushed tortilla chips
• Lime wedges and chopped cilantro for serving (optional)

Step-by-Step Instructions

Step 1: Marinate the chicken

In a bowl, whisk the lime juice, lime zest, olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Add the chicken and toss to coat. Let stand for 15 minutes at room temperature (or up to 8 hours refrigerated). Meanwhile, chop the romaine, shred the cheese, and gather the remaining ingredients.

Step 2: Cook the chicken

Heat 2 teaspoons neutral oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken in an even layer. Cook, stirring occasionally, until browned and cooked through, 7–9 minutes, or until it reaches 165°F in the thickest pieces. Transfer to a plate and let rest 5 minutes.

Step 3: Char the corn and warm the beans

In the same skillet (no need to clean), add the corn and cook over medium-high heat, stirring occasionally, until lightly charred, 2–3 minutes. Stir in the black beans and a pinch of salt, warming for 1 minute. Remove from heat and set aside. Pat dry with a paper towel if there is excess moisture.

Step 4: Mix the creamy lime dressing

In a small bowl, whisk the sour cream, Greek yogurt, mayonnaise, lime juice, honey, chili powder, cumin, and a pinch of salt. For extra heat and smoky depth, whisk in the minced chipotle. Taste and adjust salt or lime to preference.

Step 5: Warm tortillas and make the small rounds

Warm the four 12-inch tortillas until pliable—10–15 seconds per side in a dry skillet or 20–30 seconds in the microwave covered with a damp paper towel. Cut four 5–6 inch rounds from the extra tortilla (use a small bowl as a guide). Keep everything covered to prevent drying.

Step 6: Assemble the crunch wraps

For each wrap, spread 1–2 tablespoons dressing in a 5-inch circle at the center of a 12-inch tortilla. Layer in this order: 1/4 cup pepper jack, 1/2 cup cooked chicken, 1/4 cup bean-corn mixture, 1/2 cup chopped romaine, and 1/4 cup lightly crushed chips. Top with a 5–6 inch tortilla round. Fold the edges of the large tortilla up and over the center, pleating around to form a sealed package.

Step 7: Griddle until golden and sealed

Heat a clean skillet or griddle over medium heat (about 350°F). Lightly oil the surface. Place wraps seam-side down and cook, pressing gently with a spatula or a small skillet, 2–3 minutes per side until deeply golden and crisp. Rest 1 minute, then slice in half. Serve with extra dressing, lime wedges, and cilantro.

Pro Tips

• Dry matters: Pat beans and corn dry so the wraps stay crisp and seal cleanly.
• Smart stacking: Cheese under the chicken acts like glue; chips nearer the top stay crunchiest.
• Don’t overfill: If ingredients spill out, sealing becomes difficult; keep layers within a 5–6 inch circle.
• Warm tortillas: Heat just until flexible to prevent cracking and ensure a tight seal.
• Press while griddling: Use a spatula or small pan to apply light, even pressure for better browning and sealing.

Variations

• Vegetarian: Swap chicken for roasted sweet potato cubes (toss with chili-lime spices) and add extra beans.
• Extra spicy: Add minced jalapeños to the dressing and a pinch of cayenne to the chicken marinade.
• Avocado lover: Add sliced or mashed avocado just before folding; keep it near the lettuce layer for freshness.

Storage & Make-Ahead

Cooked chicken keeps refrigerated up to 4 days. Dressing can be made 5 days ahead. Bean-corn mixture keeps 3 days. For best texture, store components separately and assemble/griddle just before serving. Leftover cooked wraps can be refrigerated up to 24 hours; re-crisp in a dry skillet or air fryer at 350°F for 5–7 minutes (or oven at 375°F for 8–10 minutes). Chips lose crunch over time, so add fresh chips if reheating.

Nutrition (per serving)

Approximate: 720 calories; 43 g protein; 28 g fat; 70 g carbohydrates; 7 g fiber; 1,080 mg sodium. Values will vary based on tortillas, cheese brand, and added salt.