Jump to Recipe

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. On average, one serving of milk, cheese or yogurt provides 8 grams of high quality protein. 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

Photo of Southwest Chicken Wrap
  • 1 serving


  • 1 tablespoon salsa
  • 1 tablespoon ranch dressing
  • 1/8 teaspoon cumin
  • 1/4 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


  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.

Leave a Reply

Your email address will not be published. Required fields are marked *