Southwest Chicken Wrap

Southwest Chicken Wrap

by Garnish With Lemon

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 9 essential nutrients as white milk), and lunch is good to go.

Now that’s a wrap!

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Photo of Southwest Chicken Wrap
  • 1 serving

Southwest Chicken Wrap


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.

 Keep the ingredients prepped and stored in the fridge for fresh wraps all week long.

Guest Blogger

Garnish With Lemon

Lisa Riedl and Anna Schaber's blog, Garnish With Lemon, has been featured in The Huffington Post, The Kitchn,, The Daily Meal and BuzzFeed. During Minnesota summers, you’ll find them on the back porch, swatting mosquitoes, sampling new cocktails and solving the world’s problems, including how to get their kids to eat more veggies.

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