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.
Servings 4
Calories 524kcal
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
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.
Nutrition
Calories: 524kcal | Carbohydrates: 27g | Protein: 30g | Fat: 35g | Fiber: 9g