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Southwest Chicken Wraps

These Southwest Chicken Wraps are packed with protein and flavor. Great to make for guests or to have lunch prepped for a couple days. They're so good, you'll be wanting to make on repeat!
Cook Time includes resting time for chicken before slicing, Total Time includes prep, cook + time for assembling.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Author Rachael DeVaux

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.