These southwest crispy chicken wraps are delicious, easy to make, and so versatile! It’s no surprise they’ve been on our steady meal rotation for many years!

Considering these southwest crispy chicken wraps have been pinned nearly 2 million times (!!), I’d say the recipe is definitely worthy of your attention.

Well, actually, can I take that back?

I can give several pretty riveting personal testimonials about how recipes that have been pinned millions of times turned out with disastrous results for me.

Talk about a bad mood inducer.

So while hopefully we can agree that Pinterest alone may not be our best parameter for judging a successful outcome, I promise that in this case, these crispy chicken wraps really do live up to their pinned fame.

You can read hundreds of comments below if you don’t believe me.

Taken after the model of these delicious wraps, I threw these together for dinner one night nearly three years ago in a frantic attempt to feed my hungry family and use ingredients I already had on hand.

And the result was such a smashing success that we’ve continued to enjoy this recipe at least monthly since.

That’s saying a lot coming from the girl who doesn’t repeat many meals.

These crispy chicken wraps have been a staple this summer, in particular.

Thanks to the insane craziness that has been summer thus far (kind of funny since I think we “go” less than most people, but man, I feel busy), I’ve been calling on all my favorite quick and easy meals to save us.

At least once a week since June, we’ve made some variation of these wraps for dinner.

And by we, I mean my kids. Bless them.

They have become quite proficient at throwing together ingredients in the fridge for any number of crispy wrap variations.

Most super delicious, at least one slightly questionable, and all of them eaten with an open mind and heart (better that than going hungry).

Great for an on the go dinner, these crispy southwest chicken wraps can be made in less than 30 minutes, and they are infinitely adaptable.

No cooked chicken on hand? Make ’em meatless.

Forgot to cook or save leftover rice? Leave it out (less carbs that way anyway!) or use cooked quinoa (yum!).

Not a fan of cumin, cheese, black beans, bell peppers, life, humanity and food in general?

Well, by all means, make your own filling with whatever you have on hand and with whatever flavors tickle your fancy.

You really can’t go wrong here.

Um, actually, I should never use that as a disclaimer. I have a feeling I’ll get a comment saying I basically endorsed using marinated seaweed and bananas and for some reason the crispy wrap turned out soggy and nasty.

So use the versatility option with a little common sense and caution, ok?

If you haven’t let these crispy southwest chicken wraps be part of your life, what are you waiting for?

Fresh seasonal fruit and vegetables
Mexican Corn and Tomato Salad

Crispy Southwest Chicken Wraps

Yield: 6 wraps

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Print

Ingredients

• 1 cup cooked rice, warm or at room temperature
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt or garlic powder
• 1-2 cups cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime (about a tablespoon)
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas
• Nonstick cooking spray
• Toppings (optional): sour cream, salsa, etc.

Instructions

1. In a large bowl, add the rice, chili powder, cumin and garlic salt (or garlic powder). Stir to combine.
2. To the bowl, add the chicken, black beans, green onions, bell peppers, cilantro, and lime juice. Mix. Add salt and pepper to taste, if needed.
3. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.
4. Optional: I like to dollop little spoonfuls of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.
5. Fold one side of the tortilla over the filling, followed by the other side. Press lightly to flatten.
6. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute (about 350 degrees on my electric griddle).
7. Spray seam side of wraps with nonstick cooking spray. Arrange wraps, seam-side down (cooking this side first will help them not fall apart), in the pan or griddle and cook until golden brown and crisp, about 2-4 minutes.
8. Spray the top with nonstick cooking spray and flip. Cook for another 2-4 minutes until golden and the filling is hot.
9. Serve with sour cream, salsa, or other toppings of your choice!

Notes

This is one of the most adaptable recipes on here (reading through the comments will prove that – your variations sound amazing!). Feel free to up the cilantro, add in a different meat of your choice, eliminate the pepper, add green chilies – seriously, the options are endless. You can easily use smaller tortillas to maximize the number of wraps you make. 

Often, I add salsa verde, and I also love subbing in chopped roasted red peppers for the diced bell pepper. 

I almost always double this recipe when making so I can freeze the cooled crispy wraps and freeze individually wrapped in plastic wrap (and tossed in a freezer ziploc bag with the other wraps) for quick, easily reheatable lunches!

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Recipe originally published Sept 2009, updated with new pictures, recipe notes, etc.

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