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Southwest Chicken Wrap

A quick and tasty Southwest chicken wrap featuring marinated chicken, fresh veggies, and a creamy sauce, perfect for lunch or dinner.

Ingredients

Scale
  • 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 (divided)
  • 1 Tbsp chipotle pepper in adobo (plus extra for sauce)
  • 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 veggies)
  • ¾ cup corn kernels
  • 1 cup black beans
  • ¼ cup cotija cheese
  • ⅓ cup sour cream
  • 1½ Tbsp honey
  • ½1 Tbsp chipotle peppers in adobo (for sauce)
  • 1 Tbsp lime juice (for sauce)
  • 3 Tbsp fresh cilantro, chopped
  • 12 Tbsp water (to thin sauce)
  • ¼ tsp salt (for sauce)

Instructions

  1. Marinate the diced chicken in lime juice, 2 tbsp olive oil, chili powder, onion powder, garlic powder, smoked paprika, ¼ tsp salt, and 1 Tbsp chipotle pepper in adobo for at least 15 minutes.
  2. Cook rice according to package instructions and set aside.
  3. Heat 1 tsp olive oil in a skillet over medium heat. Add marinated chicken and cook until no longer pink, about 12–15 minutes. Remove chicken and keep warm.
  4. In the same skillet, add a bit more oil if needed and sauté chopped bell pepper and sliced red onion until tender. Add minced garlic and cook one minute. Return chicken to skillet and stir to warm through.
  5. Mix corn and black beans into the rice or keep them separate for layering.
  6. Make the sauce by combining sour cream, honey, ½–1 Tbsp chipotle in adobo, 1 Tbsp lime juice, chopped cilantro, 1–2 Tbsp water, and ¼ tsp salt. Whisk until smooth.
  7. Warm tortillas, then layer rice, chicken mixture, beans, corn, cotija cheese, and sauce. Roll tightly and serve right away.

Notes

Serve wraps warm and tightly rolled. Offer lime wedges and hot sauce on the side.

Nutrition