An image of an example for the Southwest Fajita wrap recipe

Southwest Fajita Wrap

To download a Spanish translation of this recipe click here.
Course: Entrée
Cuisine: Regional American
Bean type: Red Bean
Food type: Sandwiches & Handheld Items
Servings: 12
Calories: 505kcal
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  • 12 10-inch flour tortillas
  • pounds chicken breast meat roasted, diced
  • ¾ cup mayonnaise
  • 1 tablespoon ancho chili powder
  • ½ pound red beans dry
  • 1 cup corn kernels fresh off the cob or frozen and thawed
  • 6 ounces green chilies roasted, peeled, diced
  • 4 ounces jalapenos roasted, peeled, diced
  • 2 tablespoons cilantro chopped
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper freshly ground
  • 3 cups Romaine lettuce thinly sliced


  • Roast, cool and dice chicken breasts.
  • 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.
  • Combine mayonnaise and chili powder.
  • Combine mayonnaise mixture with chicken, chilies, beans, corn and seasoning.
  • Lay tortilla on ½ piece of parchment on cutting board.
  • Spoon 6 ounces of chicken mixture on tortilla, add ¼ cup romaine, tuck in edges and roll.
  • Roll in parchment and cut in half on bias, keep chilled for service.


Serving: 1g | Calories: 505kcal | Carbohydrates: 50g | Protein: 30g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 500mg | Potassium: 480mg | Fiber: 6g | Sugar: 4g | Calcium: 180mg | Iron: 4mg