Description

These Southwest Chicken Caesar Wraps are a delicious and flavorful meal combining tender, seasoned chicken with fresh vegetables, black beans, and a creamy Caesar dressing, all wrapped in soft spinach tortillas. Perfect for a quick lunch or a light dinner, this recipe offers a satisfying blend of Southwest spices and classic Caesar flavors.

Ingredients

Scale

Protein

1 pound boneless skinless chicken breast (cut into 1-inch pieces)

Vegetables and Beans

1 red bell pepper (seeds and ribs removed, diced)
1 can (15 ounces) black beans (rinsed and drained)
1 heart romaine lettuce (chopped)
1 small can sweet corn (drained)

Seasonings and Condiments

1 packet (1 ounce) taco seasoning
1/4 cup water
1 bottle Caesar dressing (we recommend Brianna’s brand)

Cheese

Shredded cheddar cheese (to taste)

Wrap

5 large spinach tortillas/wraps

Cook Mode Prevent your screen from going dark

Instructions

Cook the Chicken: In a large non-stick skillet over medium-high heat, add the chicken pieces. Stir and cook for about 5 minutes until slightly browned. Then add the diced red bell pepper, taco seasoning, and water. Bring the mixture to a boil, then reduce heat to medium. Continue cooking and stirring until the chicken is thoroughly cooked and no longer pink in the center, and the sauce has thickened, about 10 minutes. Remove from heat.
Heat the Beans and Corn: While the chicken cooks, place the rinsed and drained black beans in a small saucepan. Heat over low heat until warmed through. Optionally, heat the drained sweet corn as well.
Assemble the Wraps: Lay out the spinach tortillas on a clean surface. Evenly divide the cooked chicken and bell pepper mixture among the tortillas, spreading it down the center of each. Top with chopped romaine lettuce, warmed black beans, sweet corn, shredded cheddar cheese, and a generous drizzle of Caesar dressing. Fold the tortillas burrito-style and serve immediately. Enjoy!

Notes

For extra spice, add jalapeños or hot sauce to the chicken mixture.
Use low-fat Caesar dressing to reduce calories.
For a gluten-free option, substitute the spinach tortillas with gluten-free wraps.
Leftover chicken mixture can be refrigerated for up to 3 days.