Spicy Southwest Chicken Wraps
I have partnered with Flatout to create this recipe. I have been compensated for my time commitment to work with their product, however my opinions are entirely my own and I have not been paid to publish positive comments.
Oh man. These Spicy Southwest Chicken Wraps may be the best wraps I’ve ever made. I’m seriously obsessed. They’re spicy, filling and packed with flavor. I love the sweet little kernels of corn, the juicy tomatoes, the hearty black beans and the twist of lime. The smoky heat from the chicken seasoning is balanced by the buttery avocado and the creamy cheese. Plus it’s all wrapped up in my favorite Flatout flatbreads. Many of you know I’ve been working with Flatout to develop recipes with their products for quite a while now and I never lose steam or run out of ideas. The possibilities are endless!
These Spicy Southwest Chicken Wraps would make a delicious, quick and easy weeknight dinner and would also be perfect to prep ahead and bring for lunches throughout the week. I made the recipe to serve two, but it would be very easy to double or triple it for the whole family. These wraps are spicy from the Southwest seasoning, so if you have small kids or family members who can’t take the heat, you can use less of the seasoning or substitute taco seasoning if you wish. I absolutely adore the smoky heat of the Southwest seasoning though, if you like spice – try it!
As I mentioned above, I love me some Flatout flatbreads and I have been using them on my own and on my blog for years. Not only are they a healthy option (they have options for low cal, low carb, high fiber and more), but they just taste good, which is the most important thing. They’re also super versatile and make great wraps, pizzas, pinwheels and more. My husband and I also love the Foldits for sandwiches. They’re the perfect size and we always keep them on hand.
Looking for more Flatout recipes? Check out my Buffalo Chicken Pinwheel Wraps, Spinach Artichoke Flatbreads, Greek Snack Flats, Mexi Burgers with Guacamole, Chinese Chicken Wrap, Chicken Pesto Flatbreads and Bacon Cheeseburger Wraps.
Spicy Southwest Chicken Wraps
Yield: 2 wraps
- 5 oz raw boneless skinless chicken breast, cut into thin strips
- 1 tablespoon Southwest seasoning, you can use less to reduce the spiciness (I used McCormick Southwest seasoning)
- 1 ½ teaspoons canola oil, divided
- ¼ cup frozen corn kernels, thawed
- ¼ cup drained and rinsed canned black beans
- 4 grape tomatoes, chopped
- 1/8 of a lime
- 2 Flatout Light Original Flatbreads
- 2 wedges of The Laughing Cow Queso Fresco & Chipotle cheese (you can substitute another flavor if desired)
- ¼ of an avocado, sliced
- Place the uncooked chicken strips into a Ziploc bag and sprinkle with the Southwest seasoning. Seal the bag and shake/massage until the chicken is coated with the seasoning.
- Bring 1 teaspoon of the canola oil over medium heat in a medium sized skillet. When the oil is hot, add the chicken pieces and stir them around to coat with oil. Arrange them into a single layer and cook for 5-6 minutes, flipping occasionally, until the chicken strips are cooked through. Remove the chicken to a side plate.
- Add the remaining ½ teaspoon of oil to the pan and keep over medium heat. Add the corn kernels and black beans and cook, stirring occasionally, for 1-2 minutes. Towards the end, throw in the chopped tomato and stir together over the heat. Squeeze the entire section of lime over the corn mixture and remove from heat.
- Lay the Flatout flatbreads on a clean, dry surface and spread a cheese wedge down the center of each flatbread going the long way (starting at the rounded end and spreading down the length of the flatbread to the other rounded end. You can leave a bit of space at each end as you’ll be folding them over, and you do not need to cover the whole flatbread, just an area down the middle. Divide the chicken evenly between the two flatbreads and place it on top of the cheese mixture. Split the corn and bean mixture over the top of the two flatbreads and top that with the avocado slices. *Make sure to leave an inch or so of room at each end.*
- Fold in the rounded ends of each flatbread over the filling. Then fold one of the long edges over the filling and continue to roll until the wrap is completely rolled up. Slice in half if you wish and serve. Makes two full wraps.
Weight Watchers SmartPoints:
9 per wrap (SP calculated using the recipe builder on weightwatchers.com)
Weight Watchers Points Plus:
8 per wrap (P+ calculated using a Weight Watchers brand PointsPlus calculator and the nutrition information below)
300 calories, 28 g carbs, 2 g sugars, 12 g fat, 1 g saturated fat, 28 g protein, 13 g fiber (from myfitnesspal.com)
an Emily Bites Original