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Southwest Chicken Wrap Recipe

Southwest Chicken Wrap Recipe
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★★★★★

5.2 from 30 reviews

A vibrant and flavorful Southwest Chicken Wrap featuring tender marinated chicken, sautéed veggies, black beans, corn, and a zesty chipotle-lime crema all wrapped in a warm tortilla. This easy-to-make wrap is perfect for a satisfying lunch or dinner with a smoky, spicy kick and fresh textures.

Ingredients

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Chicken Marinade

  • 0.75 lb boneless, skinless chicken breasts, diced
  • 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 (adjust as needed)
  • 3 tbsp olive oil
  • 1 tbsp chipotle pepper in adobo

Rice and Wrap Ingredients

  • 4 large tortillas
  • 1 cup uncooked rice
  • 1 small red bell pepper, chopped
  • 1 jalapeño, chopped
  • 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

  • ⅓ cup sour cream
  • 1½ tbsp honey
  • ½–1 tbsp chipotle peppers in adobo (to taste)
  • 1 tbsp lime juice
  • 3 tbsp fresh cilantro, chopped
  • 1–2 tbsp water (to thin the crema as needed)
  • 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, olive oil, chipotle pepper in adobo, chili powder, onion powder, garlic powder, smoked paprika, and salt. Mix thoroughly to coat the chicken evenly. Let it marinate for at least 15 minutes or up to 24 hours for deeper flavor.
  2. Prepare Rice and Sauce: While the chicken marinates, cook the rice according to package instructions. To make the chipotle-lime crema, combine sour cream, honey, chipotle peppers in adobo, lime juice, cilantro, salt, and water in a blender or food processor. Blend until smooth and adjust consistency with water as needed.
  3. Sauté the Chicken: Heat a large skillet over medium heat and add the marinated chicken. Cook for about 12-15 minutes, stirring occasionally, until the chicken is cooked through and no longer pink. Remove the chicken from the pan and set aside.
  4. Sauté the Vegetables: Wipe the skillet clean and add ½ tsp olive oil. Add chopped red bell pepper, jalapeño, and sliced red onion. Sauté on medium heat for about 8 minutes until vegetables soften. Add minced garlic and cook for another 1-2 minutes. Return the cooked chicken to the skillet to warm gently over low heat without overcooking.
  5. Assemble the Wraps: Warm the tortillas or wraps. Lay each tortilla flat and start layering with cooked rice, then the chicken and sautéed veggie mixture. Top with black beans, corn kernels, and sprinkle cotija cheese. Drizzle a generous amount of the chipotle-lime crema over the fillings.
  6. Wrap and Serve: Fold the sides of the tortilla and roll tightly like a burrito to enclose all ingredients. Add extra crema if desired. Serve immediately and enjoy your flavorful Southwest Chicken Wrap!

Notes

  • You can marinate the chicken for up to 24 hours to develop more intense flavors or as little as 15 minutes if short on time.
  • Adjust the amount of chipotle peppers in adobo in the marinade and crema to control the spice level.
  • If cotija cheese is unavailable, feta or queso fresco make good substitutes.
  • Use gluten-free tortillas if you need to make this recipe gluten-free.
  • For a dairy-free version, substitute sour cream with a vegan alternative and omit the cheese or use a vegan cheese.

Nutrition

Keywords: Southwest chicken wrap, chipotle chicken wrap, healthy chicken wrap, easy chicken wrap, southwest wrap recipe

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