It’s been a minute since I’ve added to my Wraps and Sandwiches series on IG, but I am back with my new favorite: my Southwest Chicken Wraps. I’m dyinggg over these, you guys.
Super simple to make and so flavorful, this is a wrap you will definitely want to make on repeat. It’s a great recipe to make for guests, or conveniently whip up to have your lunch set for a couple days. You (and anyone else you make this for) are going to love this one, promise!
SOUTHWEST DRESSING AND A SECRET INGREDIDENT
I’m not kidding when I tell you these Southwest Chicken Wraps are kind of mind-blowing. The secret? Crunched-up tortilla chips inside the wrap that hit the spot and add the best texture in every bite. You’ll never make a wrap the same way again!
Now the secret might be the crunchy tortilla chips, but the star ingredient is the SideDish Southwest Dressing (code RACHAEL10). Paleo-approved, dairy-free, refined sugar-free and made with no seed oils or preservatives, it’s giving main character energy and adds the best kick of flavor.
TBH, my mouth is watering just thinking about these wraps right now. And we’ve barely gotten into it.
A HIGH-PROTEIN, NUTRITIOUS AND DELICIOUS WRAP
Crunchy chips and delicious dressing aside, I have to get into the meat (and veg) of the recipe – a necessary pun, lol.
It’s no secret I’ve been into a high-protein style of eating these days. I have a whole tab of high-protein recipes here on my blog, and a high-protein grocery list you can find here. So, of course I went with one of my go-to’s, chicken, to make these balanced but insanely good wraps.
An incredible source of the essential macronutrient, protein, I made blackened chicken tenders super easy in a skillet with an antioxidant-rich spice rub (s+p, chili and garlic powders, dried oregano, paprika and cumin) that is chef’s kiss.
Then, to add color, more texture and balance, I threw together a really fresh slaw that was the best addition. It has red and green cabbage – which is loaded with vitamins C, K, and fiber – red onion, fresh cilantro, a squeeze of lime, plus some of the seasoning I used for the chicken.
And of course, tossed it all with some of the SideDish Southwest Dressing. It turned out so delish.
Lastly, to assemble the wraps, I warmed burrito-sized tortillas (I like @SieteFoods), spread them with more of the Southwest Dressing, and filled with a scoop of the slaw, chicken, shredded goat cheddar, sliced avocado and those crunchy tortilla chips (Siete’s Totopos chips are my favorite for this).
High-protein, nutritious and delicious? My kind of wrap.
SOUTHWEST CHICKEN WRAPS ON REPEAT
It kind of feels like a power move adding the crunched-up tortilla chips for that extra crunch + texture. But bonus points because the slaw will stay fresh in the fridge for up to 3 days. Love a cook once, eat twice moment.
And I also love that this is such an easy, versatile, tasty recipe you could make on repeat and never get sick of. It’s honestly great for lunch or dinner, and would be fun to make for guests too. You could have a buffet-style setup where everyone can make their own wraps, or have them already made, sliced and served on a tray. Either way, they’re bound to be a hit.
I’m making these Southwest Chicken Wraps again this week, and I feel like you should too! Let me know in the comment section below what you think afterwards. Enjoyyy.
INGREDIENTS YOU’LL NEED:
Spice Rub:
- Salt
- Freshly ground black pepper
- Chili powder
- Garlic powder
- Dried oregano
- Paprika
- Cumin
For the Chicken:
- Chicken tenders
- Avocado oil
For the Slaw:
- Thinly shredded red and green cabbage
- Red onion
- Fresh cilantro
- SideDish Southwest Dressing (@getsidedish code RACHAEL10)
- Lime
To Assemble the Wraps:
- Burrito-sized tortillas (I like @SieteFoods Cassava Flour Tortillas)
- SideDish Southwest Dressing
- Avocados
- Shredded goat cheddar cheese
- Tortilla chips (I like Siete Foods Totopos Chips)
HOW TO MAKE MY SOUTHWEST CHICKEN WRAPS
Spice Rub:
In a small bowl, mix together the salt, pepper, chili powder, garlic powder, dried oregano, paprika, and cumin. Reserve 1 teaspoon of the mixture and add to a medium mixing bowl (that you will mix the slaw in).
Chicken:
Pat the chicken dry with paper towels. Season with the remaining spice blend, making sure all sides are evenly coated.
Heat a large skillet over medium heat. Add the avocado oil and once hot, add the tenders in a single layer. Cook undisturbed on one side, flipping after 3 minutes. Cook on the other side for an additional 2-3 minutes until golden brown. Turn the heat down to low and continue to cook, flipping the tenders occasionally, until they are totally cooked through (registering 165 Fahrenheit) and slightly charred in places.
Transfer to a cutting board and allow to rest for at least 5 minutes before cutting.
Slaw:
Meanwhile, make the slaw. To the medium bowl (that already has the reserved spice rub in it), add the cabbage, red onion, cilantro, Southwest dressing, and lime juice. Toss to combine. Taste for seasoning and adjust as needed.
After the chicken has rested, slice the tenders into bite sized pieces.
To Assemble the Wraps:
To assemble, warm the tortillas until pliable. In the center of the warmed tortilla, add the Southwest dressing, spreading across the surface of the tortilla. Add a scoop of slaw and top with sliced chicken, avocado slices, 1/4 cup of the goat cheese, and a handful of tortilla chips, crunching them up before adding.
Carefully roll each wrap up tightly. Slice on a diagonal into two halves and enjoy!
To Store:
Stored separately in airtight containers in the fridge, slaw will stay fresh for up to 3 days, and the cooked chicken tenders will last up to 3 – 4 days.
RECIPE SUBSTITUTIONS & QUESTIONS
Feel free to use chicken breast instead of tenderloins, and whichever wraps you like. I have a gluten sensitivity so I prefer the Siete cassava flour tortillas, but any burrito-sized tortilla will work. For the spice rub, omit or add any seasonings you prefer, or if you have a storebought blackened seasoning blend, that works too!
Option to use a pre-cut slaw if you’d like, but I typically prefer and recommend making fresh. Omit the red onions and/or cilantro if you don’t like. For an added taste of sweetness, you could add grated carrot to your slaw mixture as well.
SideDish is my favorite Southwest Dressing, but any kind of southwest-style dressing will do. You could even try making your own!
Omit the avocados if that’s not your thing, and use whichever shredded cheese you’d like when assembling the wraps. Just don’t forget to crunch up your favorite tortilla chips on the inside before you close and slice them!
Oh and if you’re interested in checking out the first two episodes from my Wraps and Sandwich IG series, check them out here (Italian Sub Panini) and here (Avo Egg Salad).
ARE WRAPS HEALTHIER THAN SANDWICHES?
In my opinion, both wraps and sandwiches can fit into a balanced style of eating. It’s all about what you put in them and the type of carb you choose.
Generally, depending on your dietary needs, you’ll want to choose a wrap or bread that’s 100% whole-grain or sprouted grain, made with minimal ingredients, with little to no added sugars, sodium and/or saturated fats. A few good options include sourdough, rye, flax, and gluten-free bread if needed. Whether or not you have a gluten sensitivity, wraps made with almond or cassava flours are great options.
Moreover, in terms of what you fill a wrap or sandwich with, keeping it high-protein will help to balance it out. Aim to use organic, grass-fed, pasture-raised meat and dairy whenever possible to ensure you’re getting higher-quality. And of course, it’s always a good idea to include some sort of green or veggies, ideally organic here too.
WHAT DOES SOUTHWEST DRESSING TASTE LIKE?
So southwest dressing typically has a sweet, tangy, slightly spicy taste. The one I use in this recipe from SideDish has those notes and is super vibrant, fresh and bold.
Whether you make it homemade, which is usually done by mixing together yogurt, sour cream, a mix of spices and a couple other ingredients, or go the store-bought route, you can’t go wrong with a southwest dressing. It’ll add a perfect kick of flavor to any wrap or meal.
SHOP THIS RECIPE:
LOVE THESE SOUTHWEST CHICKEN WRAPS? HERE’S MORE HIGH-PROTEIN WRAPS AND SANDWICHES YOU’LL LOVE:
High-Protein Chicken Caesar Wrap
Toasty Baguette Steak Sandwiches With Chimichurri
Bacon, Egg , and Cheese Breakfast Sandwich For A Crowd
Click here to watch the reel I made of this recipe 🙂
Southwest Chicken Wraps
Ingredients
For the Spice Rub:
- 1 ½ teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon cumin
‌For the Chicken:
- 1 pound chicken tenders
- 1 tablespoon avocado oil
For the Slaw:
- 2 cups each of thinly shredded red cabbage
- 2 cups each of thinly shredded green cabbage
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons SideDish Southwest Dressing, code RACHAEL10
- 1 lime, squeezed
‌For the Wraps:
- 4 burrito-sized tortillas, I like Siete Foods Cassava Flour Tortillas
- 4 tablespoons SideDish Southwest Dressing
- 2 large avocados, sliced
- 1 cup shredded goat cheddar cheese
- Tortilla chips, I like Siete Foods Totopos Tortilla Chips
Instructions
For the Spice Rub:
- In a small bowl, mix together the salt, pepper, chili powder, garlic powder, dried oregano, paprika, and cumin. Reserve 1 teaspoon of the mixture and add to a medium mixing bowl (that you will mix the slaw in). ‌
For the Chicken:
- Pat the chicken dry with paper towels. Season with the remaining spice blend, making sure all sides are evenly coated.
- Heat a large skillet over medium heat. Add the avocado oil and once hot, add the tenders in a single layer. Cook undisturbed on one side, flipping after 3 minutes. Cook on the other side for an additional 2-3 minutes until golden brown. Turn the heat down to low and continue to cook, flipping the tenders occasionally, until they are totally cooked through (registering 165 Fahrenheit) and slightly charred in places.
- Transfer to a cutting board and allow to rest for at least 5 minutes before cutting.‌
For the Slaw:
- Meanwhile, make the slaw. To the medium bowl (that already has the reserved spice rub in it), add the cabbage, red onion, cilantro, Southwest dressing, and lime juice. Toss to combine. Taste for seasoning and adjust as needed.
- After the chicken has rested, slice the tenders into bite sized pieces.
To Assemble the Wraps:
- To assemble, warm the tortillas until pliable. In the center of the warmed tortilla, add the Southwest dressing, spreading across the surface of the tortilla. Add a scoop of slaw and top with sliced chicken, avocado slices, 1/4 cup of the goat cheese, and a handful of tortilla chips, crunching them up before adding.
- Carefully roll each wrap up tightly. Slice on a diagonal into two halves and enjoy!
To Store:
- Stored separately in airtight containers in the fridge, slaw will stay fresh for up to 3 days, and the cooked chicken tenders will last up to 3 – 4 days.
Can this be frozen? Wondering if they would make good postpartum freezer meals 🙂
Have you tried substituting this for steak or ground beef??