Description
Southwest chicken wraps are protein packed, flavorful, and loaded with veggies. Ready in about 30 minutes and perfect for lunch or dinner.
Ingredients
For the Chicken
- 0.75 lb chicken breasts, boneless and skinless
- 1/4 cup lime juice, about one lime
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt, more as needed
- 3 tbsp olive oil
- 1 tbsp chipotle pepper in adobo
For the Southwest Wrap
- 4 large tortillas
- 1 cup uncooked rice
- 1 small red bell pepper
- 1 jalapeno
- 1/2 red onion, sliced
- 3 garlic cloves, minced
- 1 tsp olive oil, to saute the veggies
- 3/4 cup corn kernels, thawed or fresh
- 1 cup black beans, drained and rinsed
- 1/4 cup cotija cheese, crumbled
For the Southwest Crema
- 1/3 cup sour cream
- 1 1/2 tbsp honey
- 1/2 to 1 tbsp chipotle peppers in adobo
- 1 tbsp lime juice
- 3 tbsp fresh cilantro, chopped
- 1 to 2 tbsp water, to thin
- 1/4 tsp salt
Instructions
1. Pat the chicken dry, dice into small bite sized pieces, then add to a large bowl. Add lime juice, olive oil, spices, and chipotle. Mix well to coat. Marinate 15 minutes or up to 24 hours.
2. Cook the rice according to the package directions.
3. Make the crema: blend sour cream, honey, chipotle, lime juice, cilantro, water, and salt until smooth. Thin as needed.
4. Heat a large skillet over medium heat. Add marinated chicken and saute 12 to 15 minutes until cooked through. Set chicken aside.
5. Wipe the pan, add bell pepper, onion, and 1/2 tsp oil. Saute about 8 minutes, then add garlic. Reduce heat to low. Return chicken to warm through without overcooking.
6. Warm tortillas. Fill with rice, chicken, veggies, beans, corn, and cotija. Drizzle generously with crema, then wrap tightly like a burrito.
7. Optional: toast filled wraps in a skillet over medium high heat 2 to 3 minutes per side for a crisp exterior.
Notes
Chicken thighs also work. Cook 8 to 14 minutes.
Use mild or medium chipotle in adobo if sensitive to heat.
Swap sour cream with plain Greek yogurt or a dairy free option.
Do not overstuff tortillas to prevent tearing.
Keep extra crema on the side for dipping.
Store wraps in the fridge up to 4 days. Freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 wrap
- Calories: 656
- Sugar: 12g
- Sodium: 738mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 8g
- Protein: 31g
- Cholesterol: 74mg