Description
Southwest Cream Cheese Chicken Wraps combine shredded chicken, bold spices, fresh vegetables, and creamy cheeses wrapped in a soft tortilla for a satisfying 25-minute meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 3 cups cooked and shredded chicken
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon onion powder
- Dash of cayenne pepper
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- 1 red bell pepper, diced
- 1 cup frozen corn, thawed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup sour cream
- 4 ounces cream cheese, softened and cubed
- 1 tablespoon lime juice
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 6–8 large flour tortillas
- 1 1/2 to 2 cups tortilla strips (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add shredded chicken, cumin, chili powder, onion powder, cayenne, garlic, jalapeño, and red bell pepper. Cook about 5 minutes until warmed through and peppers are tender.
- Stir in corn, black beans, sour cream, cream cheese, and lime juice. Cook and stir until cream cheese melts and mixture becomes smooth.
- Remove from heat and stir in shredded cheddar cheese, green onions, and cilantro.
- Divide mixture evenly among tortillas and sprinkle with tortilla strips if desired.
- Roll tortillas tightly and serve immediately.
Notes
- Do not overheat after adding dairy to prevent separation.
- Do not overfill tortillas to avoid tearing.
- For extra heat, keep some jalapeño seeds.
- Prepare filling ahead and assemble fresh for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 633 kcal
- Sugar: 3 g
- Sodium: 722 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 7 g
- Protein: 29 g
- Cholesterol: 83 mg