Southwest Cream Cheese Chicken Wraps Recipe
These Southwest Cream Cheese Chicken Wraps are a flavorful and creamy handheld meal packed with shredded chicken, black beans, corn, and a blend of southwest spices. The mixture is combined with cream cheese and sour cream for a rich, tangy base, then wrapped up in large tortillas with crunchy tortilla strips for added texture. Ready in just 25 minutes, they make a perfect quick lunch or dinner with a zesty southwestern twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6-8 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southwestern
Ingredients
Scale
Protein and Vegetables
- 1 tablespoon olive oil
- 3 cups cooked and shredded chicken
- 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
- 2 cloves garlic, minced
Spices
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon onion powder
- Dash of cayenne pepper
Dairy and Others
- 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
Wraps and Garnish
- 6–8 large wraps or tortillas
- 1 1/2 to 2 cups tortilla strips (optional)
Instructions
- Heat and cook the chicken and vegetables: In a large skillet, heat the olive oil over medium heat. Add the cooked shredded chicken, ground cumin, chili powder, onion powder, minced garlic, chopped jalapeno, and diced red bell pepper. Cook for about 5 minutes, stirring occasionally, until the mixture is warmed through and the peppers are tender but not mushy.
- Stir in remaining ingredients and melt cheeses: Add the thawed corn, drained black beans, sour cream, cream cheese cubes, and lime juice to the skillet. Continue cooking and stirring until the cream cheese melts completely, creating a creamy, cohesive filling. Remove the skillet from heat, then fold in shredded cheddar cheese, chopped green onions, and fresh cilantro, mixing well.
- Assemble the wraps: Divide the creamy chicken mixture evenly among the large wraps or tortillas. Sprinkle with optional tortilla strips to add a crunchy texture. Roll the wraps tightly and serve immediately for the best flavor and texture.
Notes
- For extra heat, do not remove the seeds from the jalapeno.
- You can substitute cooked rotisserie chicken to save prep time.
- To make these gluten-free, use gluten-free tortillas.
- These wraps are best served fresh but can be wrapped in foil and kept warm for up to 1 hour.
- Leftover filling can be refrigerated up to 3 days and reheated gently on the stovetop.
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