These Southwest Chicken Wraps are light and full of fresh vegetables and herbs. They’re made with a delicious, creamy coconut oil mayo base and make the perfect summer lunch or dinner.
One of my favorite activities to do during the Summer is tending to our garden. It’s also one of my favorite things about living in East Tennessee because I realize that not everyone has the space or weather to raise a garden.
Actually, it doesn’t take much space at all as we have 4 raised garden containers to grow our organic vegetables and herbs.
I don’t love going to the store, especially every couple of days which is what I have to do to have fresh produce on hand, but I DO love walking in my back yard and snipping off a few sprigs of cilantro for that night’s dinner!
Need a tomato to top off grilled hamburgers? Let me go grab one! It’s seriously the best!
This Southwest Chicken Wrap recipe, while featuring a lot of items from our garden, wasn’t exactly inspired by them though.
It was inspired by a delicious, new-to-me product from Chosen Foods. And let me tell you – I fell in love with coconut oil mayo from the minute I tried it.
I chose a Coconut Mayo that is gluten, soy, canola free and is made with cage-free, organic eggs and clean ingredients with a crazy good taste. I was really surprised at just how creamy it is! And I know you’re wondering – there’s not even a hint of coconut to it.
I’ve been totally able to use it in place of regular mayonnaise without anyone in my family being none the wiser!
While they may not realize that I’ve switched our mayo for a much cleaner version, they have noticed just how delicious my wraps are now.
In fact, while I was whipping this one up Sophia agreed to try it… which for the girl who turns her nose up at most raw veggies, this was a BIG win. I have to admit, it does look pretty and bright.
While I love to make myself wraps for lunch because they’re portable and the girls love to eat outside as often as possible, you can use the filling from the Southwest Chicken Wraps in a ton of different ways – as a topping for a salad, as a delicious dip with tortilla chips… any way you prefer!
But my favorite? With a ton of fresh picked lettuce from the garden and a tortilla stuffed as full as you can get it!
The Coconut Mayo is a game changer with wraps and I think the same will go for summer pasta and potato salads. I can’t wait to try it out in the best cole slaw recipe too!
- 2-3 Chicken Breasts
- 1 can Black Beans
- 1 can Corn
- 1 Red Pepper, chopped
- Cilantro, chopped
- Green Onion, chopped
- Lettuce, chopped
- Tomato, chopped
- For Dressing:
- 1/2 Cup Coconut Oil Mayonnaise
- 1 Lime
- 1/2 tsp Chili Powder
- 1/4 tsp Cumin
- 1/4 tsp Onion Powder
- Boil chicken breasts. Once cooled, shred.
- Mix together dressing ingredients in a bowl.
- Add shredded chicken and remainder of ingredients.
- Refrigerate mixture for about 2 hours, if you have time. This is not a necessity, but will give you a stronger flavor.
- Enjoy in a flour tortilla wrap with added chopped lettuce and tomato.