Description
This Southwest Chicken Wrap combines tender, spiced chicken with vibrant vegetables, black beans, and a smoky chipotle sauce, all wrapped in a warm tortilla. Perfect for a flavorful, filling meal with a zesty kick.
Ingredients
Scale
Chicken Marinade
- 0.75 lb boneless, skinless chicken breasts, diced
- ½ cup lime juice
- 3 tbsp olive oil
- 2 tsp chili powder
- 2 tsp onion powder
- 1 tsp garlic powder
- 2 tsp smoked paprika
- ½ tsp salt
- 1 Tbsp chipotle pepper in adobo
Rice
- 1 cup uncooked rice
Vegetables & Sauté
- 1 small red bell pepper, chopped
- 1 jalapeño, chopped (remove seeds for less heat)
- ½ red onion, sliced
- 3 garlic cloves, minced
- 1 tsp olive oil
- ½ cup thawed or fresh corn kernels
- 1 cup black beans, drained and rinsed
Assembly & Sauces
- 4 large tortillas
- ½ cup cotija cheese
- ¼ cup sour cream
- 1½ Tbsp honey
- 2-1 Tbsp chipotle peppers in adobo
- 1 Tbsp lime juice
- 3 Tbsp fresh cilantro, chopped
- 1–2 Tbsp water
- ½ tsp salt
Instructions
- Marinate Chicken: In a bowl, combine diced chicken breasts with lime juice, olive oil, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle pepper in adobo. Mix well to coat and let marinate for at least 15 minutes to infuse the flavors.
- Cook Rice: Prepare the rice according to package instructions until tender and fluffy. Set aside and keep warm.
- Sauté Chicken: Heat a skillet over medium heat. Add the marinated chicken and cook, stirring occasionally, until fully cooked and browned, about 12 to 15 minutes.
- Sauté Vegetables and Combine: In the same skillet, add 1 tsp olive oil, then sauté the chopped red bell pepper, jalapeño, and sliced red onion until softened. Add minced garlic and cook for another minute. Return the cooked chicken to the skillet to warm through and mix with the vegetables.
- Prepare Chipotle Sauce: In a small bowl, whisk together sour cream, honey, additional chipotle peppers in adobo (1 to 2 tablespoons), lime juice, chopped cilantro, water to thin as needed, and salt. Adjust seasoning to taste.
- Warm Tortillas & Assemble Wraps: Gently warm tortillas to make them pliable. Layer each tortilla with cooked rice, the chicken and vegetable mixture, black beans, corn kernels, cotija cheese, and a generous drizzle of the chipotle sauce.
- Roll Wraps and Serve: Roll the tortillas tightly to encase the fillings. Serve the wraps warm and enjoy your flavorful Southwest Chicken Wraps!
Notes
- For milder wraps, reduce or omit the jalapeño and chipotle peppers.
- Leftover wraps can be wrapped tightly in foil and refrigerated for up to 2 days.
- To make this recipe gluten-free, use gluten-free tortillas.
- Add avocado slices or guacamole for extra creaminess.
- Cook rice ahead of time to reduce prep time.
