f you're looking for a high-protein lunch that's quick, satisfying, and packed with flavor, this Southwest Chicken Wrap deserves a spot in your weekly meal rotation.
It's one of my family's favorite lunches because it's incredibly versatile. Have leftover grilled chicken? Perfect. Rotisserie chicken? Even easier. Even leftover chicken nuggets or chicken strips work great!
With a creamy Southwest-inspired sauce, fiber-rich black beans, and crisp veggies, this wrap comes together in just minutes and tastes like something you'd order from your favorite café.
Whether you're meal prepping for the week or trying to make a healthier lunch on a busy day, this wrap checks all the boxes.
Why You'll Love This Southwest Chicken Wrap
- Perfect for meal prep or busy weekdays
- High in protein to help keep you full
- Packed with fiber for lasting energy and digestive health
- Ready in about 10 minutes or less
- Great way to use leftover chicken
- Easy to customize with your favorite vegetables
Ingredients
Tortillas
- peeled cubed fresh sweet potatoes
- chopped apples not peeled
- chopped dates
- maple syrup
- cinnamon
- pumpkin pie spice
- coconut flour
- sea salt
- vegan butter
Maple glazed pecans:
- chopped pecans
- vegan butter
- coconut sugar
- cinnamon
- maple syrup
Instructions
Chopped sweet potatoes and apples
Mix sweet potatoes, dates and apples in dish. Mix butter, flour and spices in separate dish. Add to sweet potatoes and apples
Mix flour, syrup, vegan butter and spices and add to potatoes and apples
Insert trivet and add water. Add baking dish and pressure cook on high for 10 minutes. QR pressure, stir, and cook on high pressure for additional 5 minutes. NR pressure.
After removing dish from pressure cooker, use fork to smooth potatoes and apples
Make Maple Glazed Pecans in pan
Add to top of sweet potatoes and apples
Sweet Potato Apple Crisp
Variations
You can make a number of different fruit-based crisps using this method including:
- pear
- peach
- apricot
- cherry
- pineapple
- blueberry
- raspberry
Sweet Potato Apple Crisp
Ingredients
Potatoes and apples
- 3 cups sweet potatoes peeled, cubed
- 3 cups apples chopped, not peeled
- ¼ cup dates chopped
- ¼ cup maple syrup
- 1 tablespoon cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ cup coconut flour
- ¼ teaspoon sea salt
- 2 tablespoon vegan butter
Maple glazed pecans
- ½ cup pecans chopped
- 2 tablespoon vegan butter
- 1 tablespoon coconut sugar
- 1 teaspoon cinnamon
- 2 tablespoon maple syrup
Instructions
Potatoes and apples
- Put sweet potatoes, dates and apples in 1 ½ quart baking dish. (Make sure your dish fits inside your Instant Pot).
- Melt vegan butter and add spices, flour, maple syrup and mix throughly. Add to sweet potato apple mix and stir.
- Insert trivet into Instant Pot and add 1 cup of water. Place baking dish on top of trivet.
- Set Instant Pot to high pressure for 10 minutes. When finished, QR, quick release steam. Stir potato and apple mix well. Replace top and cook an additional five minutes on high pressure. When cooking is complete, let pressure release on it's own, i.e, natural pressure release. While pressure is releasing, make Maple Glazed Pecans
Maple glazed pecans
- Add all ingredients to small pan, and saute on medium heat, stirring constantly for 3-4 minutes. This glaze burn easily, so watch carefully.
- After removing baking dish from Instant Pot, gently mash sweet potatoes, apples and dates with fork. Top with Maple Pecan Glaze.
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