Southwestern Chicken Wraps

The Southwestern flavor palate is one of my favorites: dark and smoky dried peppers combined with fresh and juicy ingredients like tomatoes and sweet bell peppers, plus the sweet bite of corn kernels. Here they all combine into a mildly spicy and refreshing wrap, with a dollop of sour cream and avocado spread added to calm down the chile-coated chicken. Romaine lettuce also adds a warranted crunchiness, making for a much healthier crispy addition than the standard tortilla chips. • serves 4

---

Southwestern Chicken

• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon ancho chili powder
• ½ teaspoon chipotle chili powder
• ½ teaspoon smoked paprika
• 1 pound large boneless skinless chicken breasts
• 2 teaspoons extra virgin olive oil
• 2 tablespoons unsalted butter

Sour Cream

• ½ cup sour cream
• ¼ teaspoon ancho chili powder
• ¼ teaspoon chipotle chili powder

Avocado Cilantro Spread

• 2 avocados
• ¼ cup freshly squeezed lemon juice
• ¼ cup chopped fresh cilantro
• 1 teaspoon kosher salt
• ½ teaspoon ground coriander

For the Wraps

• 4 large tortillas
• 1 cup chopped romaine lettuce
• ½ cup cooked black beans
• ½ cup corn kernels
• ¼ cup shredded Mexican blend cheese
• 1 large red bell pepper, diced

For the chicken, in a small bowl, mix together the salt, cumin, onion powder, ancho powder, chipotle powder, and paprika. Coat the chicken breasts with the olive oil and then the spice mixture. Melt the butter in a large frying pan over medium heat. Add the chicken and cook, turning occasionally, until browned on both sides and cooked through, 6 to 8 minutes per side. Let cool slightly, then cut into 1-inch-thick strips. Set aside.

For the sour cream, in a small bowl, mix together the sour cream, ancho powder, and chipotle powder. Set aside.

For the avocado cilantro spread, in a medium bowl, mash together the avocado, lemon juice, cilantro, salt, and coriander with a fork until a thick paste forms. Cover with plastic wrap, pressing the wrap into the top of the avocado mixture. Makes ½ cup plus 1 tablespoon spread. It will keep up to 3 days in the refrigerator.

To assemble the wraps, lay a tortilla on a flat work surface. Smear ¼ cup avocado spread in the center of the tortilla and lay ¼ cup romaine on top. Add 2 tablespoons black beans, 2 tablespoons corn kernels, 1 tablespoon cheese, one-fourth of the bell pepper, one-fourth of the chicken, and 2 tablespoons sour cream, in that order. Fold the two sides over the filling and roll up the tortilla. Repeat with the remaining ingredients to make 4 wraps and serve.