Description
A vibrant and flavorful Southwest Chicken Wrap with tender spiced chicken, sautéed vegetables, black beans, corn, and a creamy chipotle-lime crema.
Ingredients
- 0.75 lb chicken breasts, boneless and skinless
- ¼ cup lime juice
- ½ tsp chili powder
- ½ tsp onion powder
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp salt
- 3 tbsp olive oil
- 1 Tbsp chipotle pepper in adobo
- 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 (to sauté the veggies)
- ¾ cup corn kernels
- 1 cup black beans, drained and rinsed
- ¼ cup cotija cheese
- 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
- ¼ tsp salt
Instructions
- Cook rice according to package instructions.
- In a bowl, mix chicken with lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, olive oil, and 1 Tbsp chipotle pepper. Let marinate 10–15 minutes.
- Cook chicken in a skillet over medium heat until cooked through, then slice or shred.
- In the same skillet, sauté bell pepper, jalapeño, red onion, and garlic in 1 tsp olive oil until tender. Add corn and black beans and cook for 2–3 minutes.
- In a small bowl, combine sour cream, honey, remaining chipotle, lime juice, cilantro, water, and salt to make the crema. Adjust consistency with water.
- Warm tortillas. Layer rice, chicken, sautéed veggies, and a drizzle of crema. Sprinkle cotija cheese on top.
- Roll or fold tortillas into wraps and serve immediately.
Notes
- Adjust spice level by adding more or less chipotle.
- Use cooked rotisserie chicken for faster preparation.
- Wraps can be stored separately and assembled when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch / Dinner
- Method: Sautéing / Wrapping
- Cuisine: Southwestern / American