Description
This Southwest Chicken Wrap recipe features tender, marinated chicken breasts sautéed to perfection, combined with sautéed bell peppers, onions, black beans, corn, and rice, all wrapped in a warm tortilla. A spicy chipotle-lime crema adds a creamy, tangy finish that ties all the bold southwest flavors together. Perfect for a flavorful and satisfying meal, these wraps are easy to prepare and can be customized to your preferred spice level.
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 (for sautéing veggies)
- ¾ cup thawed or fresh corn kernels
- 1 cup black beans (drained and rinsed)
- ¼ cup cotija cheese
Chipotle-Lime Crema Sauce
- 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 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 thoroughly to coat all chicken pieces evenly. Let the chicken marinate for at least 15 minutes or up to 24 hours for deeper flavor.
- Prepare Rice and Sauce: While the chicken marinates, cook the rice according to package instructions. Meanwhile, combine sour cream, honey, chipotle peppers in adobo, lime juice, cilantro, water, and salt in a high-speed blender or food processor. Blend until smooth to make the chipotle-lime crema sauce. Adjust water to reach desired consistency.
- Slice Vegetables: Slice the red bell pepper, jalapeño, and red onion. Mince the garlic cloves. Set aside for cooking.
- Sauté the Chicken: Heat a large skillet over medium heat. Add the marinated chicken and cook for 12 to 15 minutes, stirring occasionally, until chicken is cooked through and no longer pink inside. Remove chicken from skillet and set aside.
- Sauté the Vegetables: Wipe the skillet clean with a paper towel. Add ½ tsp olive oil, then sauté the sliced bell pepper, jalapeño, and onion over medium heat for about 8 minutes until tender. Add the minced garlic, reduce heat to low, then add the cooked chicken back into the skillet. Warm through gently without overcooking.
- Assemble the Wraps: Warm the tortillas to make them pliable. Start layering each tortilla with cooked rice, the chicken and vegetable mixture, black beans, corn kernels, and cotija cheese. Drizzle generous amounts of the chipotle-lime crema over the fillings.
- Wrap and Serve: Fold and roll each tortilla tightly like a burrito, ensuring fillings are secured inside. Add more sauce if desired. Serve immediately and enjoy your flavorful Southwest Chicken Wraps!
Notes
- For extra smoky flavor, use more chipotle peppers in the marinade and crema, but adjust to your preferred spice level.
- The chicken can be marinated overnight to enhance flavors but marinating for at least 15 minutes is sufficient.
- Use fresh lime juice for the best citrus taste in both marinade and sauce.
- You can substitute cotija cheese with feta or queso fresco if unavailable.
- For a lighter option, use Greek yogurt instead of sour cream in the chipotle-lime crema.
- If you prefer less spice, omit the jalapeño or deseed it before slicing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Wraps & Sandwiches
- Method: Stovetop
- Cuisine: Southwestern American
