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!
WHAT PEOPLE ARE SAYING SOUTHWEST CREAM CHEESE CHICKEN WRAPS
This Mexican corn recipe is so good! I’m really glad I grilled in on the BBQ too – it added a smoky flavor to the kernels and was really pretty quick and easy. Will make this again!! ~ Noelle
Wonderful!!! I used frozen corn “roasted” it in an iron skillet until it was browned a little (I didn’t have any fresh)…it was delish and oh so easy! I can only imagine how good it would be with grilled fresh corn!!! Thank you for the recipe! ~ Miranda
Thank you for posting this recipe. I brought it to a pool party at the beginning of the summer. It has now become my “entrance ticket” to pool parties. Best side dish ever. ~ Carol
This is ABSOLUTELY fantastic!! Right amount of spice. Everyone loves this. I make it at least twice a month and make sure I have enough for leftovers. ~ Angie
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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.
- 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.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 633Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 83mgSodium: 722mgCarbohydrates: 67gFiber: 7gSugar: 3gProtein: 29g
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Who Dished It Up First: Adapted from Jo Cooks
Great recipe for using chicken and fresh corn.
I did make it into quesadillas instead of wraps
but was great.
Fresh corn sounds fantastic! Thank you.
Really, really good! What makes them better than any other similar wrap is the addition of the crunchy tortilla strips. Genius. It makes me realize how much texture adds to a dish; I usually never think of it. I will make this again and again. I made the mistake of only adding half of a jalapeno because I was concerned a whole one would be too spicy for my little one but that was a mistake – it was very mild. Next time I will add the entire jalapeno.
These are soooo good!! Instead of tortilla strips, I topped mine with Takis for a little extra chili lime flavor and I loved it!! Will make it again 🙂
Yummy yummy and yummy!
Do you think this could be frozen and reheated? This sounds amazing, but I know my husband won’t eat it and it’s just the 2 of us, so I would want to save it so I could eat it!
I’m honestly not sure, but I think it would be worth a try to freeze the filling.
Did freezing it work??
Made this tonight and my family loved it! Thanks for a great recipe, will definitely make again!
Aaaahhhhmazing recipe!! Made this last night and my husband kept telling me how good it was, even mentioning at a point that I should make this “every day”.. thank you for a great dish!
P.s. it’s even better (if that’s possible) the next day!
Any tips for freezing? Want to use these for meal prep, not sure how long they would hold up in the fridge.
If you use a sealer bag, I’m sure it will be fine.
I have not tried freezing them. I don’t think they would hold up well in the freezer or the fridge.
Could the mean mixture be prepared the night before, then refrigerated and put together on the tortilla next day and served cold?
I’ve never tried it, but I don’t see why not.
Did anyone ever try this cold? It’s freaking hot where we live and I’m always looking for nice, cold lunch and dinner ideas.
I’m doing it cold. I think it would be better. And great on the go lunch idea. Minus the black beans. Eww.
I think for me the texture would be better cold.
Omg!!! This is ABSOLUTELY fantastic!! Right amount of spice. Everyone loves this. I make it at least twice a month and make sure I have enough for leftovers. My fiance is Indian. When I visit him the next time I’m making it for him. I’m sure he’ll love it since he likes all things spicy
This recipe is delicious! I think next time I’m going to buy some sort of lettuce cup to try them in instead of tortillas. I feel like that might make the dish feel a little less dense.