Description
This flavorful Southwest Chicken Wrap combines marinated and sautéed chicken with vibrant veggies, seasoned rice, black beans, corn, and a smoky chipotle sauce, all wrapped in a warm tortilla for a quick and satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 0.75 lb boneless, skinless chicken breasts, diced
- ½ cup lime juice
- 2 tsp chili powder
- 2 tsp onion powder
- 1 tsp garlic powder
- 2 tsp smoked paprika
- ½ tsp salt
- 3 tbsp olive oil
- 1 Tbsp chipotle pepper in adobo
Rice and Vegetables
- 1 cup uncooked rice
- 1 small red bell pepper, diced
- 1 jalapeño, seeded and diced
- ½ red onion, sliced
- 3 garlic cloves, minced
- 1 tsp olive oil
- ½ cup thawed or fresh corn kernels
- 1 cup black beans, drained and rinsed
Wrap Assembly and Sauce
- 4 large tortillas
- ½ cup cotija cheese
- ¼ cup sour cream
- 1½ Tbsp honey
- 2-1 Tbsp chipotle peppers in adobo
- 1 Tbsp lime juice
- 3 Tbsp fresh cilantro, chopped
- 1–2 Tbsp water
- ½ tsp salt
Instructions
- Marinate Chicken: In a bowl, combine diced chicken breasts with lime juice, 3 tbsp olive oil, chili powder, onion powder, garlic powder, smoked paprika, salt, and 1 Tbsp chipotle pepper in adobo. Mix well to coat and marinate for at least 15 minutes to infuse flavor.
- Cook Rice: Prepare 1 cup uncooked rice according to the package instructions until tender and fluffy. Set aside and keep warm.
- Sauté Chicken: Heat a skillet over medium heat. Add the marinated chicken and cook, stirring occasionally, until fully cooked through and lightly browned, about 12–15 minutes.
- Sauté Vegetables and Combine: In the same or a separate skillet, heat 1 tsp olive oil over medium heat. Add diced red bell pepper, jalapeño, and sliced red onion; sauté until vegetables are softened, about 5 minutes. Add minced garlic and sauté for an additional minute. Return the cooked chicken to the skillet and stir to combine. Add thawed corn kernels and black beans, cooking until warmed through, about 2–3 minutes.
- Prepare Chipotle Sauce: In a small bowl, blend sour cream, honey, chipotle peppers in adobo, lime juice, fresh chopped cilantro, 1–2 Tbsp water (to loosen as needed), and salt until smooth and well combined.
- Assemble Wraps: Warm the tortillas to make them pliable. Layer each tortilla with cooked rice, the chicken and vegetable mixture, black beans, corn, and a sprinkle of cotija cheese. Drizzle each with the prepared chipotle sauce.
- Roll and Serve: Roll the tortillas tightly into wraps, slice in half if desired, and serve warm for a delicious and hearty Southwest Chicken Wrap experience.
Notes
- For extra heat, leave the seeds in the jalapeño or add more chipotle peppers.
- Rice can be replaced with cauliflower rice for a low-carb alternative.
- Can be made ahead and reheated in a skillet or microwave before assembling.
- Use whole wheat or gluten-free tortillas to suit dietary preferences.
- Adjust the amount of chipotle in adobo to control spiciness.
