Crunch your way through this Southwestern chicken wrap, which is protein-packed, loaded with veggies, and tasty. I love that I can whip up this easy gluten free lunch or dinner—perfect for my celiac disease needs. I get it ready in around 20 minutes!
This southwestern chicken wrap is spicy, loaded with crispy chicken, and topped with chipotle aioli, which is spicy and sweet! Plus, it’s easy to meal prep and gets better and better as the week goes on. I’m kind of in love with the balance of smoky, spicy, creamy, and crunchyness.
For more inspiration, try my 20 gluten free dinner recipes with chicken or any of my gluten free lunch recipes. This chicken broccoli rice casserole is another one I’m loving right now!
WHY YOU’LL LOVE THIS GLUTEN-FREE RECIPE
You get to swap proteins, cheeses, or sauces, plus, you can wrap it up and take it with you for a convenient, protein-packed Southwestern chicken wrap.
I also love that I get to cook the chicken and bacon for quick, stress-free meals ahead of time. Plus, there are hardly any dishes so…it’s a yes from me!
If you love crunchy foods, crushed tortilla chips give you the perfect crispy contrast.
INGREDIENTS AND SUBSTITUTIONS
Gluten-free wrap: A soft, flexible wrap is key for holding all the flavorful ingredients together. Choose a sturdy gluten-free option that won’t tear when folded.
Turkey bacon: Adds a smoky, savory crunch without the heaviness of traditional bacon. Cook until crispy.
Gluten-free chicken cutlet or tenders: A crispy or grilled chicken option gives me protein and keeps me full. If using breaded tenders, make sure they’re certified gluten-free.
Corn: For some sweetness and texture.
Crushed corn tortilla chips: I’m OBSESSED with the crunch. Go for a gluten-free brand to keep everything safe for those avoiding gluten.
Brie cheese: Any creamy cheese will do. I even love it with goat’s cheese!
Chipotle aioli: Spread it generously for extra flavor in your Southwestern chicken wrap.
DIRECTIONS (STEP BY STEP)
STEP 1
Cook the bacon: Pan-fry turkey bacon over medium heat until crispy, then drain on a paper towel. Crumble or chop. Alternatively, air fry at 400°F for 8-12 minutes until crispy.
STEP 2
Cook the chicken:
- Tenders: Toss with olive oil and southwestern spices. Air fry at 400°F for 10-12 minutes, flipping halfway.
- Cutlet: Pound a chicken breast, coat in seasoned gluten-free flour, egg wash, and gluten-free breadcrumbs. Lightly spray with oil and air fry at 375°F for 12-15 minutes, flipping once.
STEP 3
Assemble the wrap: Spread chipotle aioli on a warm gluten-free wrap. Layer the chicken, bacon, corn, and brie. Sprinkle crushed tortilla chips on top.
STEP 4
Wrap and serve: Fold in the sides, roll tightly from the bottom, and slice diagonally. Enjoy every bite of your Southwestern chicken wrap.
EXPERT TIPS & TRICKS
Don’t over stuff the Southwestern chicken wrap! This will prevent breaking and tears in the tortilla.
Warm the wrap before adding the ingredients. Gently warm your gluten-free wrap in a dry skillet over low heat for about 15-20 seconds per side, or microwave it for 10-20 seconds.
My secret crunch: crushed-up tortilla chips inside the wrap! Adds the best crunchy texture in every bite. You can also pan-fry corn tortillas with some oil and taco seasoning to make your own.
Have a sauce on the side for dipping.
STORAGE AND MEAL PREPPING
To save some time and prepare ahead – cook the bacon and chicken in advance. Store separately in airtight containers in the fridge for up to 3 days. Assemble the southwestern chicken wrap but leave out the tortilla chips to keep them crunchy. Wrap tightly in parchment paper or foil and refrigerate for up to 1 day.
To reheat, warm the chicken in an air fryer or skillet for a few minutes before assembling. If storing a fully wrapped wrap, unwrap and lightly toast or microwave for best results.
I don’t suggest freezing your Southwestern chicken wrap because the brie and aioli may change to a mushy texture when thawing.
WHAT OTHER SAUCES OR DRESSINGS CAN I USE ON THIS SOUTHWESTERN CHICKEN WRAP?
Swap the chipotle aioli for ranch, honey mustard, avocado crema, or a classic southwest dressing. For extra heat, try sriracha mayo or a spicy yogurt sauce.
CAN I USE GRILLED CHICKEN?
Absolutely! Season a boneless, skinless chicken breast with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Grill over medium-high heat for 5-6 minutes per side until cooked through (165°F/75°C internal temp). Let it rest, then slice before adding to the Southwestern chicken wrap.
HOW CAN I MAKE THESE SOUTHWESTERN CHICKEN WRAPS LOW CARB?
Yes! Ditch the wrap and make them into lettuce wraps.
LOOKING FOR MORE GLUTEN FREE RECIPES
Southwestern Chicken Wrap (Gluten Free)
Ingredients
- 1 gluten free wrap
- 4 slices turkey bacon
- 1 gluten free chicken cutlet or gluten free chicken tenders
- 2 tbsp corn
- 2 tbsp crushed corn tortilla chips
- 2-3 slices of brie cheese
- 3 tbsp chipotle aioli
Instructions
- Make the Bacon: In a skillet over medium heat, cook the turkey bacon until it’s nice and crispy.
- Remove it from the skillet and place it on a paper towel-lined plate to drain any excess grease.
- Crumble or roughly chop the bacon. OR add bacon to the air fryer and cook on 400 for 8-12 minutes until bacon is crispy.
- Cook the chicken: For gluten-free chicken tenders, simply toss them lightly with a bit of olive oil and your favorite southwestern-inspired seasonings like chili powder, cumin, and smoked paprika. Arrange them in a single layer in your air fryer basket, ensuring there’s a little space between each. Cook at 400°F (200°C) for about 10-12 minutes, flipping halfway through, until they’re golden brown and cooked through.
- For making your own gluten-free chicken cutlet, pound a boneless, skinless chicken breast to your desired thickness, then dredge it in a gluten-free flour blend seasoned with those same southwestern spices, followed by an egg wash, and finally gluten-free breadcrumbs. Lightlyspray the breaded cutlet with olive oil and air fry at 375°F (190°C) for approximately 12-15 minutes, flipping once, until it’s cooked through and beautifully crispy.
- Assemble the Layers: Lay your warmed gluten-free wrap flat on a clean surface. Spread the chipotle aioli evenly across the center of the wrap, leaving about an inch border on all sides.
- Layer the ingredients onto the aioli-covered wrap. Start with the sliced cooked gluten-free chicken, followed by the crispy turkey bacon, and the corn.. Add the brie slices evenly over the tomatoes. Crush the tortilla chips on top.
- Wrap it Up!: Now for the fun part! Fold in the sides of the wrap towards the center. Then, starting from the bottom edge closest to you, tightly roll the wrap upwards until it’s completely sealed. Slice the wrap in half on a diagonal before serving. This makes it easier to handle and shows off all those delicious layers!
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