Prep the Chicken: Cut chicken breasts into bite-sized pieces.
1 pound boneless, skinless chicken breasts
Season the Chicken: In a bowl, toss chicken with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well to coat.
1 pound boneless, skinless chicken breasts, 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, Salt and pepper
Cook the Chicken: Heat a skillet over medium-high heat. Add chicken and cook until browned and cooked through (about 5-7 minutes). Squeeze lime juice over the chicken after cooking.
1 pound boneless, skinless chicken breasts, Lime juice
Warm the Tortillas: Lightly warm the tortillas in a dry skillet or microwave for a softer wrap.
4 large flour tortillas
Assemble the Wraps: Lay a tortilla flat. Spread a thin layer of Southwest dressing or salsa.
4 large flour tortillas, 1/4 cup Southwest dressing or salsa
Add Ingredients: Layer black beans, corn, red bell pepper, red onion, avocado slices, shredded cheddar cheese, and cooked chicken onto the tortilla.
1 cup cooked black beans, 1 cup corn kernels, 1 red bell pepper, 1/2 cup red onion, 1 avocado, 1/2 cup shredded cheddar cheese, 1 pound boneless, skinless chicken breasts
Wrap it Up: Fold in the sides of the tortilla, then tightly roll from the bottom up.
4 large flour tortillas
Serve Immediately: Cut the wrap in half (optional) and serve immediately. Enjoy!
