Why I Love This Recipe

If you’re looking for a lunch that actually keeps you full, these wraps are hard to beat. Every bite is loaded with juicy seasoned chicken, crisp romaine, fresh veggies, and a creamy chili-lime dressing that brings everything together. These wraps are definitely at their best when everything is assembled fresh. If you’re planning for leftovers or meal prep, keep all of the components separate until you’re ready to eat.

Enjoying The Leftovers

These southwest chopped chicken salad wraps are great for meal prep, but storing the components separately will keep everything crisp and fresh.

Storing

Store the chopped salad, cooked chicken, dressing, tortillas, and avocado separately in airtight containers in the refrigerator for up to 4 days. Wait to chop or add the avocado until serving for the freshest texture. Assemble the wraps and toss the salad with the dressing only when you’re ready to eat. If you’ve already mixed the salad and dressing together, it’s best enjoyed within 24 hours since the lettuce will soften.

Reheating

Enjoy the chicken cold straight from the fridge, or warm it gently in the microwave or a skillet before building your wrap. Add the dressing just before serving so the salad stays crisp and fresh.

A close up shot of a chopped salad with lettuce, red onion, black beans with a dressing on top of a cutting board.
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Southwest Chopped Chicken Salad Wrap

Loaded with juicy taco-seasoned chicken, crisp veggies, and a creamy chili-lime dressing, these Southwest Chopped Chicken Salad Wraps are a fresh, satisfying meal that's perfect for lunch or dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
US M
Servings 4

Ingredients

For the chicken
  • 1 lb chicken thighs
  • 1 packet taco seasoning
For the salad
  • 1 head romaine lettuce, chipped
  • 1 cup corn kernels
  • 1 cup black beans drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado diced
  • 1/2 cup shredded cheddar cheese
For the dressing
  • 1/4 cup greek yogurt
  • 1 tbsp mayo
  • 1/2 lime, juiced
  • 1 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste
  • Your choice of tortilla
US – M

Instructions

  • Heat a large skillet over medium-high heat. Season both sides of the chicken thighs with the taco seasoning, pressing it into the chicken.
  • Lightly coat the skillet with avocado oil, then add the chicken. Cook for 4-5 minutes per side, or until fully cooked. Transfer the chicken to a cutting board and let it rest for a few minutes.
  • While the chicken cooks, arrange all of the salad ingredients on a large cutting board. There's no need to chop anything yet.
  • In a small bowl, whisk together the Greek yogurt, mayo, lime juice, chili powder, garlic powder, and salt and pepper until smooth.
  • Place the cooked chicken on top of the salad ingredients, then chop everything together until it reaches your desired consistency. I like to chop mine fairly small so you get a little bit of everything in each bite.
  • Drizzle the dressing over the chopped salad and gently toss until everything is evenly coated.
  • Serve as is, or spoon the chopped salad into tortillas to make wraps.

Equipment

saute pan
cutting board
mixing bowls
measuring cups

Nutrition Per Serving

Calories: 524kcal | Carbohydrates: 27g | Protein: 30g | Fat: 35g | Fiber: 9g