SOUTHWEST CREAM CHEESE CHICKEN WRAPS — Chicken and cream cheese are combined with red peppers, black beans, corn, shredded cheddar and southwest spices, then wrapped in flour tortillas for a hearty lunch or light dinner.
I’m not a big sandwich person, but roll up some sandwich filling in a wrap or tortilla and it somehow tastes so much better to me! And I can’t get enough of these Southwest Cream Cheese Chicken Wraps.
Neither can my family. The first time I served these loaded, Tex-Mex style wraps for dinner, my husband proclaimed it the best meal I’d made in a long time.
Great recipe for using chicken and fresh corn. I did make it into quesadillas instead of wraps but it was great. ~ B
He couldn’t wait to dig into the leftovers the next day for lunch, and asks me to make them on a regular basis. So to say he was a big fan of these wraps would be a huge understatement.
And I must agree, these wraps are delicious. They’re loaded with so much goodness, it’s hard to say what my favorite ingredient is. But in a pinch, I’d have to go with the crunchy tortilla strips.
Not to mention, these wraps are the perfect meal for our current warm weather. They’re exactly the kind of thing I crave when it’s too hot outside to turn on the oven.
These are meant to be served with the filling warm, though not piping hot. But I think they would taste great with everything at room temperature, or even cold.
Really, really good! What makes them better than any other similar wrap is the addition of the crunchy tortilla strips. Genius…..I will make this again and again. ~ Janice
I use a supermarket rotisserie chicken to speed things up and make assembly easy. And I love the big, colored wraps you can find in the tortilla section of the grocery store.
But plain white flour tortillas work great too. I like to use the largest wrap or tortilla I can find, but the creamy, slightly spicy chicken filling is delicious no matter what size or style of tortilla you use.
These wraps are a new family favorite at our house, and I know we’ll be enjoying them for years to come. I hope you love them too!
Be sure to save this Potato Chip Crusted Grilled Corn recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Southwest Cream Cheese Chicken Wraps
- Olive oil
- Spices: cumin, chili powder, cayenne pepper
- Produce: jalapenos, red bell pepper, green onions, fresh cilantro, garlic
- Frozen corn
- Black beans
- Sour cream
- Cream cheese
- Lime juice
- Cheddar cheese
- Wraps or tortillas
- Tortilla strips
Southwest Cream Cheese Chicken Wraps
Chicken and cream cheese are combined with red peppers, black beans, corn, shredded cheddar and southwest spices, then wrapped in flour tortillas for a hearty lunch or light dinner.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 minutes
- Yield: 6-8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- 1 tablespoon olive oil
- 3 cups cooked, shredded chicken
- 1/2 teaspoon cumin ground
- 1 1/2 teaspoons chili powder
- 1 teaspoon onion powder
- Dash of cayenne pepper
- 2 cloves garlic, minced
- 1 jalapeno, seeded and finely chopped
- 1 red bell pepper, diced
- 1 cup frozen corn, thawed
- 1 (15 oz.) can black beans, drained and rinsed
- 1 cup sour cream
- 4 ounces cream cheese, softened and cubed
- 1 tablespoon lime juice
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 6-8 large wraps or tortillas
- 1 1/2 to 2 cups tortilla strips, optional
- In a large skillet, heat the olive oil over medium heat. Add the shredded chicken, cumin, chili powder, onion powder, garlic, and peppers. Cook about 5 minutes, or until mixture is warmed through and peppers are just tender.
- Stir in the corn, beans, sour cream, cream cheese and lime juice. Continue cooking and stirring until cream cheese is melted. Remove from heat and stir in the cheddar cheese, green onions and cilantro.
- Divide the mixture between the wraps and sprinkle with tortilla strips, if desired. Roll up tightly and serve immediately.
Keywords: wrap, chicken, beans, corn, peppers, cheese
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Who Dished It Up First: Adapted from Jo Cooks