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Southwest Chicken Wrap Recipe

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4 from 9 reviews

Southwest chicken wraps are a protein-packed, flavorful meal loaded with fresh veggies and a creamy chipotle sauce. Ready in about 30 minutes, this recipe features marinated chicken sautéed with bell peppers and onions, combined with rice, black beans, corn, and cotija cheese, all wrapped in a warm tortilla for a satisfying lunch or dinner option.

Ingredients

For The Chicken

  • 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

Southwest Wrap

  • 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

Southwest 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

  1. Marinate the Chicken: Pat the chicken dry and dice into small bite-sized pieces. Place the chicken 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 well to evenly coat the chicken. Let it marinate for at least 15 minutes, or up to 24 hours for deeper flavor.
  2. Cook the Rice and Prepare Ingredients: While the chicken is marinating, cook the rice according to package instructions. Slice the red bell pepper, jalapeño, and red onion. Mince the garlic. Prepare the black beans, corn, cotija cheese, and set aside.
  3. Make the Southwest Crema: In a high-speed blender or food processor, combine sour cream, honey, chipotle peppers in adobo, lime juice, chopped cilantro, salt, and 1-2 tablespoons of water to thin the crema as needed. Blend until smooth and creamy. Set aside.
  4. Cook the Chicken: Heat a large skillet over medium heat and add the marinated chicken. Sauté for about 12-15 minutes or until the chicken is cooked through. Remove the chicken from the skillet and set aside.
  5. Sauté the Vegetables: Wipe the skillet clean. Add olive oil, then add the chopped red bell pepper, jalapeño, and sliced red onion. Sauté for about 8 minutes until the vegetables soften. Add the minced garlic and cook on low heat briefly to release flavor.
  6. Rewarm the Chicken: Return the cooked chicken to the skillet with the veggies and warm them together over low heat, being careful not to overcook.
  7. Assemble the Wraps: Heat the tortillas. Lay each tortilla flat and layer starting with rice, then chicken, sautéed veggies, black beans, corn, and cotija cheese. Drizzle generously with the southwest crema sauce.
  8. Wrap and Serve: Fold the tortillas tightly like a burrito to encase all ingredients securely. Add more crema if desired and serve immediately. Optionally, toast the wrap in a pan over medium-high heat for a crispy exterior.

Notes

  • Chicken thighs can be used as a substitute; cook for 8-14 minutes as they cook faster than breasts.
  • Choose mild or medium chipotle peppers in adobo if sensitive to heat.
  • Greek yogurt or dairy-free sour cream can be used instead of sour cream for the crema.
  • Use extra crema as a dipping sauce for added flavor.
  • Don’t overstuff the wraps to avoid tearing the tortillas.
  • To toast the wrap, place it in a pan over medium/high heat and cook for a few minutes on each side, turning carefully.
  • Store leftovers in an airtight container in the fridge for up to 4 days, reheating in a skillet or air fryer.
  • Freeze leftovers in an airtight container or bag for up to 2 months.

Find it online: https://recipesbyliza.com/southwest-chicken-wrap-recipe/