Southwest Chicken Wrap

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

With only a handful of ingredients, this wrap is quick and easy to pull together on busy weeknights!

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Prep Time 10 minutes mins

Servings: 1

Course: Main Course

Ingredients Method Notes

Ingredients

  

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• 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

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Method

 

1. Combine salsa, ranch, cumin and chicken in a small bowl.
2. Place lettuce leaf in center of tortilla.
3. 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.