Recipe-Chicken and Crunchy Veggie Wrap

Southwest Chicken and Crunchy Veggie Wrap

Easy and quick chicken wrap, power packed with veggies. Perfect make-ahead dish for busy nights.

Keyword Chicken Wrap, Quick, Wraps
Servings 6


  • 1 lb Chicken breast shredded
  • 2 cups rice cooked
  • 1 tbsp garlic powder
  • 1 tbsp cumin
  • 1/2 tbsp chili powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1 can black beans rinsed, drained
  • 4-6 stalks green onion chopped
  • 2 bell peppers diced
  • 1 bunch fresh cilantro chopped
  • 1 lime juiced
  • 4 cups shredded cheese
  • 8 flour tortilla taco size


  1. Cook chicken and shred. 

  2. Cook rice according to package instructions.

  3. Combine rice, garlic powder, cumin, chili powder, salt, black pepper, cayenne pepper and mix well.

  4. Add chicken, beans, onion, bell peppers, and lime. If freezing a portion, split at this step. Add cilantro to the portion that will be served immediately and mix ingredients well. 

  5. Create wrap by sprinkling shredded cheese on tortilla and adding chicken mixture in the center. Roll tortilla. Slightly moisten the edges of the tortilla with water at seam. 

  6. Heat skillet over medium heat, coat with cooking spray. Place 1-2 wraps, seam-side down in skillet and heat until crisp and golden brown, then flip. 

  7. Serve with guacamole or sour cream if desired.