Description
This Southwest Chicken Wrap is a protein-packed, flavorful meal loaded with fresh veggies and a creamy chipotle-lime sauce. Perfect for a quick and satisfying lunch or dinner, it combines marinated and sautéed chicken with sautéed peppers, black beans, corn, and cotija cheese, all wrapped in a warm tortilla. Ready in about 30 minutes, it’s a delicious and colorful wrap that brings southwestern flair to your table.
Ingredients
For The Chicken
- 0.75 lb boneless, skinless chicken breasts
- ¼ cup lime juice (about one lime)
- ½ tsp chili powder
- ½ tsp onion powder
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp salt (more as needed)
- 3 tbsp olive oil
- 1 tbsp chipotle pepper in adobo
Southwest Wrap
- 4 large tortillas
- 1 cup uncooked rice
- 1 small red bell pepper
- 1 jalapeño
- ½ red onion, sliced
- 3 garlic cloves, minced
- 1 tsp olive oil (for sautéing veggies)
- ¾ cup thawed or fresh corn kernels
- 1 cup black beans, drained and rinsed
- ¼ cup cotija cheese
Southwest Crema
- ⅓ cup sour cream
- 1½ tbsp honey
- ½-1 tbsp chipotle peppers in adobo
- 1 tbsp lime juice
- 3 tbsp fresh cilantro, chopped
- 1-2 tbsp water (to thin the crema if needed)
- ¼ tsp salt
Instructions
- Marinate the Chicken: Pat the chicken dry and dice into small bite-sized pieces. Place the chicken in a large bowl and add lime juice, olive oil, chipotle pepper in adobo, chili powder, onion powder, garlic powder, smoked paprika, and salt. Mix thoroughly to coat evenly. Let marinate for at least 15 minutes, or up to 24 hours for more flavor.
- Cook the Rice and Prepare Sauce: Cook rice according to package instructions. Meanwhile, prepare the southwest crema by combining sour cream, honey, chipotle peppers in adobo, lime juice, cilantro, water, and salt in a high-speed blender or food processor. Blend until smooth and adjust water to thin as needed.
- Prepare Vegetables: Slice the red bell pepper, jalapeño, and red onion. Mince the garlic cloves.
- Sauté the Chicken: In a large skillet, heat over medium heat and add the marinated chicken. Sauté for 12-15 minutes or until the chicken is fully cooked. Remove chicken from skillet and set aside.
- Sauté the Veggies: Wipe the skillet clean and add ½ tsp olive oil. Add the chopped bell pepper, jalapeño, and sliced onion, sautéing for about 8 minutes until slightly softened. Add minced garlic, reduce heat to low, and cook for an additional 1-2 minutes.
- Combine Chicken and Veggies: Return the cooked chicken to the skillet with the vegetables. Warm gently over low heat without overcooking.
- Assemble the Wraps: Warm the tortillas or wraps. Layer each with cooked rice, chicken and veggie mixture, black beans, corn kernels, cotija cheese, and drizzle generously with the southwest crema.
- Wrap and Serve: Fold the tortillas tightly like a burrito, sealing the filling inside. Add extra sauce as desired and enjoy immediately.
Notes
- For a spicier wrap, add extra chipotle peppers or jalapeño slices.
- Chicken can be marinated overnight for deeper flavor but minimum 15 minutes is recommended.
- Sour cream can be substituted with Greek yogurt for a tangier, lower-fat option.
- Use gluten-free tortillas if needed to make the wrap gluten-free.
- Leftover chicken and veggies keep well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch/Dinner
- Method: Stovetop
- Cuisine: Southwestern
