Tex-Mex Spiced Chicken and Black Bean Wrap

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A vibrant wrap featuring tender spiced chicken with black beans and fresh vegetables, perfect for a quick and flavorful lunch. This Mexican-inspired sandwich and wrap recipe, ready in about 27 minutes, pairs chicken breast, black beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, sliced into thin strips chicken breast
• 1 cup, drained and rinsed black beans
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 medium, thinly sliced red bell pepper
• 1/2 small, thinly sliced red onion
• 1/4 cup, chopped fresh cilantro
• 1 tbsp lime juice
• 4 large flour tortillas
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz sliced chicken breast seasoned with 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5-6 minutes until chicken is cooked through and slightly charred at the edges.
2. Step 2: Add 1 cup drained black beans, 1 medium thinly sliced red bell pepper, and 1/2 small thinly sliced red onion to the skillet with the chicken. Sauté together for 3-4 minutes until the vegetables soften but retain some crunch.
3. Step 3: Remove skillet from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp lime juice for brightness.
4. Step 4: Warm 4 large flour tortillas in a dry skillet over medium heat for 20 seconds on each side until pliable.
5. Step 5: Divide the chicken and vegetable mixture evenly among the tortillas. Sprinkle 1/2 cup shredded cheddar cheese and add 1 tbsp sour cream on each. Roll up tightly and serve immediately.