Description
This Southwest Chicken Wrap is packed with bold flavors, tender chicken, fresh veggies, and a creamy chipotle-lime sauce. Perfect for a quick lunch or a satisfying weeknight dinner.
Ingredients
- 0.75 lb chicken breasts, boneless and skinless
- 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
- 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 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
- Marinate chicken with lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, olive oil, and chipotle pepper for at least 15 minutes.
- Cook rice according to package directions and set aside.
- In a skillet, cook chicken over medium heat until cooked through. Slice or shred and set aside.
- Sauté red bell pepper, jalapeño, red onion, and garlic in 1 tsp olive oil until softened.
- Add corn and black beans, cook 2-3 minutes, then remove from heat.
- Prepare southwest crema by mixing sour cream, honey, chipotle peppers, lime juice, cilantro, water, and salt until smooth.
- Assemble wraps with tortillas: layer rice, chicken, sautéed veggies, cotija cheese, and drizzle with crema.
- Roll wraps tightly and serve immediately.
Notes
- Adjust chipotle peppers for preferred spice level.
- Chicken can be grilled or pan-cooked.
- Wraps can be made ahead; store crema separately to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Wrap
- Cuisine: Southwest American