Description
These Southwest Chicken Caesar Wraps combine tender, seasoned chicken with colorful bell peppers, black beans, and crunchy romaine lettuce, all wrapped in a spinach tortilla. Enhanced with shredded cheddar cheese and creamy Caesar dressing, this quick and delicious meal is perfect for a satisfying lunch or dinner ready in just 25 minutes.
Ingredients
Scale
Chicken Mixture
- 1 pound boneless skinless chicken breast, cut into 1-inch pieces
- 1 packet (1 ounce) taco seasoning
- 1/4 cup water
- 1 red bell pepper, seeds and ribs removed, diced
Additional Fillings
- 1 can (15 ounces) black beans, rinsed and drained
- 1 small can sweet corn, drained
- 1 heart romaine lettuce, chopped
- shredded cheddar cheese, to taste
Wraps and Dressing
- 5 large spinach tortillas/wraps
- 1 bottle Caesar dressing (recommended Brianna’s brand)
Instructions
- Cook the Chicken: In a large non-stick skillet over medium-high heat, cook the chicken pieces by stirring and frying for about 5 minutes. Then add the diced red bell pepper, taco seasoning, and water. Bring the mixture to a boil, then reduce heat to medium. Continue stirring and cooking until the chicken is fully cooked through and no longer pink inside, about 10 minutes, and the mixture thickens. Remove the skillet from heat.
- Heat the Beans and Corn: While the chicken cooks, place the rinsed black beans in a small saucepan and heat them over low heat until the chicken is done. Optionally, warm the drained corn as well. Once heated, remove from heat and set aside.
- Assemble the Wraps: Lay the spinach tortillas flat on a clean surface. Evenly divide the cooked chicken and bell pepper mixture among the five tortillas, spreading it down the center of each. Top each with chopped romaine lettuce, black beans, sweet corn, shredded cheddar cheese, and a generous drizzle of Caesar dressing.
- Wrap and Serve: Fold the sides of the tortillas over the filling and roll them burrito-style to enclose. Serve the wraps immediately while warm and enjoy!
Notes
- For a spicier kick, add jalapeño slices or hot sauce to the filling.
- Use low-fat Caesar dressing to reduce calories if desired.
- To make this wrap gluten-free, substitute spinach tortillas with gluten-free wraps.
- Leftovers can be wrapped tightly in foil and refrigerated for up to 2 days.
- Heating the wraps briefly in a skillet or microwave before serving can enhance the flavors and soften the tortilla.
