Southwest Chicken Wraps with Avocado Ranch

Ingredients

Main Ingredients

• 1 lb boneless, skinless chicken breasts (about 2 large)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and freshly ground black pepper, to taste

Vegetable Mix

• 1 cup diced red bell pepper
• ½ cup fresh or frozen corn kernels
• ½ cup black beans, drained and rinsed
• ¼ cup finely diced red onion
• 1 ripe avocado, sliced (for topping)

Avocado Ranch Sauce

• ½ cup mayonnaise
• ¼ cup sour cream
• 1 ripe avocado, flesh only
• 2 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon ranch seasoning mix
• ¼ teaspoon cayenne pepper (optional)
• Salt, to taste

Wraps & Garnish

• 4 large flour tortillas (10‑inch)
• Extra lime wedges, for serving

Instructions

Cooking Process

1. Heat the skillet. Place a large non‑stick skillet over medium‑high heat for about 3 minutes. Add 1 tablespoon olive oil and swirl until the surface shimmers. This temperature ensures a quick sear that locks in juices and creates a golden crust.
2. Sear the chicken. Lay the seasoned chicken in the hot pan, giving each piece space. Cook without moving for 4‑5 minutes until the underside turns deep golden‑brown. Flip and sear the other side another 4‑5 minutes. The interior should be opaque but still slightly pink; it will finish cooking in the oven.
3. Cook the vegetables. Transfer the chicken to a plate and add the diced red bell pepper, corn, black beans, and red onion to the same skillet. Stir‑fry for 3‑4 minutes until the veggies are tender‑crisp and have absorbed the pan’s seasoned oils.
4. Make the avocado ranch. While the veggies cook, blend ½ cup mayonnaise, ¼ cup sour cream, the flesh of 1 ripe avocado, 2 tablespoons lime juice, 1 tablespoon cilantro, 1 teaspoon ranch seasoning, and a pinch of cayenne in a food processor. Pulse until smooth, then season with salt to taste.
5. Finish in the oven. Return the seared chicken to the skillet, nestling it among the vegetables. Transfer the whole pan to a pre‑heated 375°F (190°C) oven and bake for 12‑15 minutes, or until the internal temperature reaches 165°F (74°C). This step ensures the chicken is fully cooked while keeping it juicy.