Southwest Cream Cheese Chicken Wraps (2024)

Chicken and cream cheese are combined with red peppers, black beans, corn,shredded cheddar and southwest spices in these Southwest Cream Cheese Chicken Wraps. Perfect for lunch or a 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 theseSouthwest 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.

“Made this tonight and my family loved it! Thanks for a great recipe, will definitely make again!”

Pamela

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 ina pinch, I’d have to go with the crunchy tortilla strips.

Tips for making this recipe

• Don’t have tortilla strips? Just crush some tortilla or corn chips. If you can find spicy tortilla strips, they add extra flavor. Crushed Doritos or Takis are also a great way to change up the flavor and spice level of these wraps.

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 should I serve with southwest cream cheese chicken wraps?

Since these wraps are a great summer meal, I like to go with something light and fresh, like a pasta, veggie or fruit salad.

These are some of our favorite salads to enjoy alongside these delicious wraps.

FAQS

What kind of wraps or tortillas should I use in this recipe?

I wouldn’t recommend corn tortillas–they are too small and won’t roll well. Otherwise, use any wrap or tortilla you like–flour, veggie, whole grain, gluten-free. You could even wrap the filling with lettuce leaves.

Can I make these wraps ahead of time?

You can make the filling a day or so ahead of time (minus the tortilla strips). Just before serving, stir in the tortilla strips and fill your tortillas.

Can I use different vegetables in this recipe?

Absolutely! Use whatever you have in your vegetable drawer.

WHAT DO I NEED TO MAKE THIS RECIPE?

• Olive oil – I use extra virgin
• Chicken – I often use a supermarket rotisserie chicken for quick preparation
• Spices: cumin, chili powder, cayenne pepper
• Produce: jalapenos, red bell pepper, green onions, fresh cilantro,garlic
• Frozen corn – thawed, or canned corn (drained)
• Black beans -drained
• Sour cream
• Cream cheese
• Lime juice
• Cheddar cheese – or your favorite shredded cheese
• Wraps or tortillas
• Tortilla strips – or crushed tortilla chips

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Who Dished It Up First: Adapted from Jo Cooks

Last Updated on 2024-06-05 by Glen McCollum