Southwest Chicken Wraps (Print Version)

# Ingredients:

→ For the Spice Rub

01 - 1½ teaspoons salt
02 - ¼ teaspoon freshly ground black pepper
03 - 2 teaspoons chili powder
04 - 1 teaspoon garlic powder
05 - 1 teaspoon dried oregano
06 - 1 teaspoon paprika
07 - 1 teaspoon cumin

→ For the Chicken

08 - 1 pound chicken tenders
09 - 1 tablespoon avocado oil

→ For the Cabbage Slaw

10 - 2 cups red cabbage, thinly shredded
11 - 2 cups green cabbage, thinly shredded
12 - ¼ cup red onion, thinly sliced
13 - ¼ cup fresh cilantro, chopped
14 - 2 tablespoons Southwest dressing
15 - 1 lime, juiced
16 - 1 teaspoon reserved spice rub mixture

→ For Assembling the Wraps

17 - 4 burrito-sized tortillas (Siete Foods Cassava Flour Tortillas or your favorite brand)
18 - 4 tablespoons Southwest dressing
19 - 2 large avocados, sliced
20 - 1 cup shredded goat cheddar cheese (or your preferred cheese)
21 - Handful of tortilla chips, lightly crushed

# Instructions:

01 - In a small bowl, combine the salt, black pepper, chili powder, garlic powder, dried oregano, paprika, and cumin. Mix thoroughly until well blended. Set aside 1 teaspoon of this spice mixture in a medium mixing bowl - you'll use this for the slaw later. The remaining spice blend will be used for the chicken.
02 - Pat the chicken tenders dry with paper towels to ensure good browning. Sprinkle the remaining spice blend evenly over all sides of the chicken tenders, pressing lightly to help the seasonings adhere. Heat a large skillet over medium heat and add the avocado oil. Once the oil is hot and shimmering, place the seasoned chicken tenders in the skillet in a single layer, being careful not to overcrowd the pan (cook in batches if necessary).
03 - Let the chicken tenders cook undisturbed for 3 minutes to develop a nice crust, then flip and cook for another 2-3 minutes on the second side until golden brown. Reduce the heat to low and continue cooking, turning occasionally, until the chicken is completely cooked through and registers 165°F on an instant-read thermometer. The chicken should be slightly charred in spots for maximum flavor. Transfer the cooked chicken to a cutting board and let rest for at least 5 minutes before slicing.
04 - While the chicken is resting, prepare the slaw. In the medium bowl containing the reserved teaspoon of spice blend, add the shredded red cabbage, green cabbage, sliced red onion, and chopped cilantro. Pour in the Southwest dressing and fresh lime juice. Toss everything together until all ingredients are evenly coated with the dressing and spices. Taste and adjust seasoning if needed.
05 - Once the chicken has rested, slice the tenders into bite-sized pieces on a slight diagonal to create more surface area and visual appeal. The pieces should be small enough to fit comfortably in a wrap but large enough to provide a satisfying bite.
06 - Warm the tortillas until pliable, either in a dry skillet over low heat for about 10-15 seconds per side, in the microwave between damp paper towels for 10-15 seconds, or directly over a gas flame for a few seconds per side if you want some char marks.
07 - Lay each warmed tortilla flat on a clean work surface. Spread 1 tablespoon of Southwest dressing across the center of each tortilla in a rectangle, leaving about 2 inches from the edges. Add a generous scoop of the cabbage slaw on top of the dressing, then arrange a portion of the sliced chicken over the slaw. Top each wrap with avocado slices, about ¼ cup of shredded goat cheddar cheese, and a small handful of lightly crushed tortilla chips for added crunch.
08 - To roll each wrap, fold in the sides toward the center, then roll from the bottom up, tucking in the sides as you go to create a tight cylinder. For easier eating, cut each wrap diagonally in half and serve immediately. Alternatively, wrap tightly in parchment paper or foil if taking to go.
09 - If making these for meal prep, store the components separately in airtight containers in the refrigerator. The slaw (undressed) will stay fresh for up to 3 days, and the cooked chicken will last 3-4 days. Keep dressing, sliced avocados, and chips separate until ready to assemble to maintain optimal freshness and texture.

# Notes:

01 - These protein-packed Southwest Chicken Wraps are versatile and can be customized based on your preferences and dietary needs.
02 - For meal prep, consider storing all components separately and assembling just before eating to maintain the best texture and prevent soggy wraps.
03 - The homemade spice rub adds tremendous flavor to both the chicken and the slaw, creating cohesive flavor throughout the wrap.
04 - If you can't find Southwest dressing, you can substitute with a mixture of equal parts mayo and salsa, or use a ranch dressing with a dash of taco seasoning mixed in.

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