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 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.
“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 in a 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.
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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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What people are saying about this recipe
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. ~ Brittney
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! ~ Natasha
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
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. ~ Cecilia
So yummy! And so easy to make. ~ Susan
Southwest Cream Cheese Chicken Wraps
Ingredients
- 1 tablespoon olive oil
- 3 cups chicken cooked and shredded
- 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
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the 3 cups chicken, 1/2 teaspoon cumin ground, 1 1/2 teaspoons chili powder, 1 teaspoon onion powder, 2 cloves garlic, 1 jalapeno and1 red bell pepper. Cook about 5 minutes, or until mixture is warmed through and peppers are just tender.
- Stir in the 1 cup frozen corn, 1 15 oz. can black beans, drained and rinsed, 1 cup sour cream, 4 ounces cream cheese and 1 tablespoon lime juice. Continue cooking and stirring until cream cheese is melted. Remove from heat and stir in the 1 cup shredded cheddar cheese, 1/4 cup chopped green onions and 1/4 cup chopped fresh cilantro.
- Divide the mixture between the 6-8 large wraps or tortillas and sprinkle with 1 1/2 to 2 cups tortilla strips, if desired. Roll up tightly and serve immediately.
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Nutrition
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Who Dished It Up First: Adapted from Jo Cooks
Hello! I’m Danelle. Thanks for visiting.
Uptown foodie meets real life at Let’s Dish, where I share all my favorite recipes. Making meal time easy, but doing it in style!
25 comments
Michelle
Can something be subbed for the beans? I can’t eat beans, but otherwise, this sounds FANTASTIC!!
Danelle
You can just leave them out. No need to add anything else, but you could use extra chicken if you wanted.
Kelsey
My husband and I loved these, but we didn’t feel like these had any kick to them. I’m going to try more cayenne pepper or more jalapeños. Will be making more of these and can’t recommend them enough. These would be even good as just eating like a chicken salad! Made a batch for dinner tonight and lunch for the next few days.
Susan S.
So yummy! And so easy to make.
Cecilia
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.
Angie
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
Dana
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.
Dee
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.
Deena
Could the mean mixture be prepared the night before, then refrigerated and put together on the tortilla next day and served cold?
Danelle
I’ve never tried it, but I don’t see why not.
Danelle
I have not tried freezing them. I don’t think they would hold up well in the freezer or the fridge.
Kay
Any tips for freezing? Want to use these for meal prep, not sure how long they would hold up in the fridge.
Cheryl
If you use a sealer bag, I’m sure it will be fine.
Courtney Smith
Silly question but under nutrition info. I know it’s just a rough estimate but it says 630 cals per serving with the serving being only 1 gram. Is the 1 gram a typo or is this accurate serving size?
Natasha Maqsood
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!
Pamela
Made this tonight and my family loved it! Thanks for a great recipe, will definitely make again!
Tawsha
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!
Catherine Thom
Did freezing it work??
Danelle
I’m honestly not sure, but I think it would be worth a try to freeze the filling.
Barbara
Yummy yummy and yummy!
Brittney
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 🙂
Janice
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.
Danelle
Thank you!!!
B
Great recipe for using chicken and fresh corn.
I did make it into quesadillas instead of wraps
but was great.
Danelle
Fresh corn sounds fantastic! Thank you.