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!
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
- 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.