Description
This Southwest Chicken Wrap features tender, spiced grilled chicken breasts layered with melted pepper jack cheese and a vibrant loaded guacamole. Perfect for lunch or dinner, this versatile recipe can be enjoyed as a wrap, sandwich, salad, or burrito bowl. It’s quick to prepare, gluten-free, and ideal for meal prep on busy weeknights.
Ingredients
Southwest Chicken
- 1.5 pounds boneless, skinless chicken breasts, tenderized and fat trimmed
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt & pepper, to taste
- 4 slices Tillamook Farmstyle Thick Cut Pepper Jack Sliced Cheese
- Wraps, sandwich buns, or salad greens, as desired
- 4 cups cooked rice (if making burrito bowls)
Loaded Guacamole
- 4 medium ripe avocados, pitted and fleshed
- 1/2 cup cooked black beans
- 1/2 cup cooked corn
- 1 Roma tomato, seeded and diced
- 1/2 medium red onion, diced (about 1/3 cup)
- 1/2 cup chopped cilantro
- 1 clove garlic, minced (about 1 teaspoon)
- Juice of 2 limes
- 1/2 teaspoon salt, or to taste
Instructions
- Prepare chicken: Preheat your grill to medium-high or heat an oiled cast iron skillet on the stovetop over medium-high heat. Pound the chicken breasts flat to ensure even cooking and trim off any extra fat. In a small bowl, combine cumin, chili powder, paprika, garlic powder, salt, and pepper. Sprinkle this spice mix evenly on both sides of the chicken breasts. Grill or sear the chicken for 3-4 minutes per side, or until the internal temperature reaches 165ºF. Once cooked, transfer the chicken to a plate and immediately top each breast with a slice of pepper jack cheese to melt while warm.
- Make loaded guacamole: In a large bowl, use a fork or potato masher to mash the avocados until chunky but creamy. Gently fold in the cooked black beans, corn, diced Roma tomato, red onion, chopped cilantro, and minced garlic just enough to combine without breaking up the ingredients too much. Stir in the lime juice and salt, mixing until the flavors are evenly distributed.
- Assemble and serve: Choose your preferred base—wraps, sandwich buns, salad greens, or a burrito bowl with cooked rice. Place the warm, cheesy southwest chicken atop the base and generously spoon on the loaded guacamole. Fold or layer as needed and serve immediately while the chicken is warm and the guacamole fresh.
Notes
- For a dairy-free version, omit the pepper jack cheese or substitute with a vegan cheese alternative.
- To save time, use pre-cooked or rotisserie chicken seasoned with the spice blend.
- Adjust the spice levels by increasing or decreasing chili powder according to your heat preference.
- This recipe is naturally gluten-free when served with gluten-free wraps, lettuce, or burrito bowls.
- Leftover guacamole can be stored in an airtight container with plastic wrap pressed directly onto the surface to prevent browning.
- Grilled chicken can also be cooked under the broiler if a grill or skillet is not available.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: Southwest American
