Description
These Southwest Chicken Wraps are loaded with bold flavors—spicy chipotle, sweet corn, black beans, and tangy cotija cheese—perfect for lunch or an easy dinner. Fresh cilantro and a creamy lime-honey sauce tie it all together.
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
- 3 tbsp olive oil
- 1 Tbsp chipotle peppers 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
- ¾ cup corn kernels
- 1 cup black beans
- 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
- Marinate chicken with lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, olive oil, and chipotle in adobo for 15–30 minutes.
- Cook rice according to package instructions.
- In a skillet, sauté red bell pepper, jalapeño, and red onion with garlic in olive oil until tender.
- Add corn and black beans, cook for 2–3 minutes.
- Cook marinated chicken until fully done, then slice into strips.
- Mix sour cream, honey, chipotle, lime juice, cilantro, water, and salt to make the dressing.
- Assemble wraps: tortillas, rice, chicken, veggie mixture, cotija cheese, and drizzle dressing on top. Roll and serve.
Notes
- Adjust chipotle quantity for desired spiciness.
- Use whole-grain tortillas for extra fiber.
- Great for meal prep; wrap tightly and refrigerate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Skillet & Wrap
- Cuisine: Southwestern