Southwest Fajita Wrap

An image of an example for the Southwest Fajita wrap recipe


  • 12 (10-inch) flour tortillas
  • 1½ pounds chicken breast meat, roasted, diced
  • ¾ cup mayonnaise
  • 1 tablespoon ancho chili powder
  • ½ pound red beans, dry
  • 1 cup corn kernels, fresh of-the-cob or frozen, thawed
  • 6 oz. green chilies, roasted, peeled, diced
  • 4 oz. jalapenos, roasted, peeled,  diced
  • 2 tablespoons cilantro, chopped
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper, freshly ground
  • 3 cups Romaine lettuce, thinly sliced

Number of Servings : 12

Serving Size: 1 wrap


  1. Roast, cool and dice chicken breasts.
  2. Bring 2 quarts of water to a boil and bring red beans to a boil. Reduce to a simmer and cook until tender. Drain and cool completely.
  3. Combine mayonnaise and chili powder.
  4. Combine mayonnaise mixture with chicken, chilies, beans, corn and seasoning.
  5. Lay tortilla on ½ piece of parchment on cutting board.
  6. Spoon 6 ounces of chicken mixture on tortilla, add ¼ cup romaine, tuck in edges and roll.
  7. Roll in parchment and cut in half on bias, keep chilled for service.