Eat till it hurts

Southwest Chicken Salad Wraps

The flavors of any southwest recipe always have my mouth watering and I’ve been craving my chicken salad with a southwest twist lately! Some simple ingredients and packed with flavor, you’ll be addicted!

These wraps are perfect for a summer time BBQ!

Let’s get started


  • 3 chicken thighs
  • 3/4 C sour cream
  • 3 T green chili sauce
  • 1 T each cumin, garlic powder, onion salt, chili powder, cilantro
  • 1 T olive oil
  • 1 T garlic, minced
  • 1/2 C corn
  • 1/2 C black beans
  • 1/2 C yellow bell pepper, diced
  • 1/2 C red onion, diced
  • Soft shell tortilla wraps


  1. Place your chicken thighs in a bowl and drizzle olive oil on them and coat in 1/2 T each cumin, garlic powder, onion salt and cilantro. Let marinate for 1-2 hours in the fridge.
  2. Once your chicken has marinated, fire up the grill and place the chicken on, flipping after 5-7 minutes depending on thickness.
  3. Place corn and black beans in a pan with garlic and sauté for 5 minutes.
  4. While the chicken cooks, in a large bowl add in sour cream, cumin, garlic powder, onion salt, cilantro, chili powder, green chili sauce, pepper, corn, beans and onion. Mix well.
  5. Take chicken off of the grill and dice up. Add to bowl and mix well again. Place a spoonful onto each tortilla shell, roll up and cut in half!

Eat Till It Hurts Friends!

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