In a lunch rut? Spice things up! Packed with protein-rich pepper jack cheese and chicken, black beans, corn and a savory salsa ranch sauce, this Southwest Chicken Wrap is an instant cure for a case of lunchbox blues. I always include dairy foods in my kids’ lunches because they are such a tasty and convenient way to sneak protein into their growing bodies. There will be no growling bellies at school after this lunch!
With only a handful of ingredients, this wrap is quick and easy to pull together on busy weeknights. I like to tuck in an extra side of the salsa ranch sauce with the wrap because my kids love to dip their veggies in it, too. Pick up a bottle of chocolate milk at school (which has the same 13 essential nutrients as white milk) and lunch is good to go.
Now that’s a wrap!
Southwest Chicken Wrap
Ingredients
- 1 tablespoon salsa
- 1 tablespoon ranch dressing
- ⅛ teaspoon cumin
- ¼ cup cooked and shredded chicken
- 1 8-inch tortilla
- Lettuce leaf
- 2 tablespoons black beans drained and rinsed
- 2 tablespoons frozen corn defrosted
- 4-6 grape tomatoes chopped
- 2 tablespoons pepper Jack cheese
Instructions
- Combine salsa, ranch, cumin and chicken in a small bowl.
- Place lettuce leaf in center of tortilla.
- Top with chicken mixture and remaining ingredients and roll up tortilla.
Notes
- Keep the ingredients prepped and stored in the fridge for fresh wraps all week long.
