Description
This Southwest Chicken Wrap is packed with bold flavors, fresh veggies, and a creamy chipotle-lime sauce. Perfect for a quick, satisfying lunch or dinner with a southwestern twist.
Ingredients
- 0.75 lb boneless, skinless chicken breasts
- ¼ cup lime juice
- 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
- 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 corn kernels (fresh or thawed)
- 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 (to thin crema)
- ¼ tsp salt
Instructions
- Cook rice according to package instructions.
- Mix lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, olive oil, and chipotle pepper in a bowl. Marinate chicken for 15–20 minutes.
- Heat a skillet over medium-high heat. Cook chicken until fully cooked, about 5–7 minutes per side. Remove and slice.
- In the same skillet, heat 1 tsp olive oil. Sauté bell pepper, jalapeño, red onion, and garlic until tender, 3–4 minutes.
- Stir in corn and black beans; cook for 2 more minutes.
- Mix sour cream, honey, chipotle peppers, lime juice, cilantro, water, and salt to make the crema sauce.
- Assemble wraps: add rice, cooked chicken, sautéed veggies, cotija cheese, and drizzle with crema.
- Roll up tortillas and serve immediately.
Notes
- Adjust chipotle for desired heat.
- Use leftover cooked chicken for convenience.
- Great for meal prep and can be wrapped in foil for lunches.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch/Dinner
- Method: Skillet & Wrap
- Cuisine: Southwestern