Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into strips
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
- 4 large flour tortillas (10-inch)
- 1 cup romaine lettuce, shredded
- 1/2 cup corn kernels
- 1/2 cup black beans, rinsed and drained
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp fresh lime juice
- 1 tsp honey
- 1/2 tsp chipotle powder
Instructions
- In a small bowl, mix chili powder, cumin, garlic powder, onion powder, salt, and pepper. Coat chicken strips evenly with the spice mix.
- Heat olive oil in a skillet over medium-high heat. Cook chicken for 5–7 minutes, flipping halfway, until golden and fully cooked (165°F). Let rest 5 minutes.
- In a bowl, whisk together Greek yogurt, mayonnaise, lime juice, honey, chipotle powder, and salt until smooth.
- Warm tortillas in a skillet or microwave until pliable.
- Spread sauce on each tortilla, then layer with lettuce, chicken, corn, beans, tomatoes, onion, avocado, and cilantro.
- Fold bottom up, tuck sides, and roll tightly. Cut in half and serve or wrap for later.
Notes
- For meal prep, leave out avocado and tomatoes until serving.
- Store wrapped in foil in the fridge for up to 3 days.
- Use rotisserie chicken for a quicker option.
- Substitute gluten-free tortillas if needed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch, Main Course
- Method: Stovetop
- Cuisine: American, Mexican, Southwest
Nutrition
- Serving Size: 1 wrap
- Calories: 425
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 85 mg