Southwest Chicken Wraps: Picnic Food

By May 19, 2011April 15th, 2019Cooking, Main Dishes

Yesterday I shared some ideas on how to Plan a Picnic, today we kick off the start of several days of Picnic Food. Wraps are quick, easy and most of the time can be made ahead and assembled just before you pack your picnic.

The inspiration for these Southwest Chicken Wraps came from Bobby Flay’s new cookbook…Burgers, Fries & Shakes. We added the very easy rub to chicken breasts, and grilled them.

Southwest Chicken Wraps

Southwest Chicken Wraps

Pack these quick and easy Southwest Chicken Wraps for your next picnic. Recipe from


  • 2-3 chicken breasts, boneless, skinless {depending on the number of people you are serving}
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons kosher salt
  • 2 tablespoons finely chopped fresh cilantro leaves
  • Wraps…we used Flatout Flatbread Light Original
  • Coleslaw mix {found in the produce section} or you could add a lettuce mix
  • Dressing…we mixed sour cream with Pico de Gallo


  1. Mix chili powder, salt and cumin.
  2. Rub chicken, wrap with plastic wrap and place in fridge for about 1 hour. Not any longer, I learned during a recent trip to Walmart Headquarters while talking to a Corporate Chef, that if you marinate chicken too long, it becomes tough.
  3. Fire up the grill and cook the chicken, 5-6 minutes of indirect heat on one side and 3-4 minutes on the other side.
  4. Let set 5-10 minutes.
  5. Slice on the diagonal.
  6. Sprinkle with cilantro.
  7. %
  8. Add sour cream to a bowl and add a couple spoonfuls of Pico de Gallo, mix well.
  9. Lay out wrap, spoon dressing on, then layer with chicken and coleslaw mix.
  10. %
  11. Wrap in foil and get ready to pack in your picnic.


More Picnic Food coming…Southwest Layered Dip, Citrus Cookies, Superman {Ice Cream} Cupcakes and Frozen Strawberry Lemonade.

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