Description
This Southwest Chicken Wrap recipe features tender, marinated chicken sautéed with vibrant bell peppers, onions, and garlic, combined with fluffy rice, black beans, corn, and a smoky, creamy chipotle-lime sauce. Perfect for a flavorful, quick meal that packs a punch of southwestern flavors wrapped in a warm tortilla.
Ingredients
Chicken Marinade
- 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
Wrap Ingredients
- 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 thawed or fresh corn kernels
- 1 cup black beans (drained and rinsed)
- ¼ cup cotija cheese
Sauce/Crema
- 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 the crema)
- ¼ tsp salt
Instructions
- Marinate the Chicken: Pat the chicken dry and dice into small bite-sized pieces. Place in a large bowl and add lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, olive oil, and chipotle pepper in adobo. Mix thoroughly to coat the chicken evenly. Let it marinate for at least 15 minutes, or up to 24 hours for deeper flavor.
- Prepare Rice and Sauce: Cook 1 cup of rice according to package instructions. Meanwhile, add all sauce ingredients—sour cream, honey, chipotle peppers in adobo, lime juice, cilantro, water, and salt—to a high-speed blender or food processor. Blend until smooth and creamy, setting aside for later use.
- Sauté the Chicken: Slice the vegetables and mince the garlic. In a large skillet over medium heat, add the marinated chicken. Cook for 12-15 minutes, stirring occasionally, until the chicken bites are fully cooked through. Remove chicken from skillet and set aside.
- Sauté Vegetables: Wipe the skillet clean. Add ½ tsp olive oil, then sauté chopped red bell pepper, jalapeño, and sliced red onion for about 8 minutes until tender. Add minced garlic, reduce heat to low, then return the cooked chicken to the pan to warm gently without overcooking.
- Assemble the Wraps: Warm tortillas to make them pliable. Layer cooked rice, sautéed chicken and veggies, black beans, corn kernels, and cotija cheese onto each tortilla. Drizzle a generous amount of the chipotle-lime sauce over the fillings.
- Wrap and Serve: Fold the tortillas tightly like a burrito to encase the fillings. Add extra sauce if desired. Serve immediately and enjoy your flavorful Southwest Chicken Wrap!
Notes
- The chicken breasts used should be boneless and skinless for easy dicing and quick cooking.
- Chipotle peppers in adobo can be adjusted based on your preferred spice level.
- Sour cream in the sauce adds creaminess but can be substituted with Greek yogurt for a healthier option.
- Marinating the chicken longer enhances flavor but is optional if short on time.
- Use fresh or frozen corn kernels and ensure beans are well rinsed to reduce sodium.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Wraps & Sandwiches
- Method: Stovetop
- Cuisine: Southwestern