Description
Chipotle-style southwest chicken wraps are protein packed, flavorful and loaded with veggies. Ready in about 30 minutes and perfect for lunch or dinner.
Ingredients
Scale
- 0.75 pound chicken breasts (boneless and skinless, diced into bite-sized pieces)
- 1/4 cup lime juice (about one lime)
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt (more as needed)
- 3 tablespoons olive oil (for marinade)
- 1 tablespoon chipotle pepper in adobo (minced)
- 4 large tortillas (burrito-sized)
- 1 cup uncooked rice
- 1 small red bell pepper (sliced)
- 1 jalapeño (sliced)
- 1/2 red onion (sliced)
- 3 cloves garlic (minced)
- 1 teaspoon olive oil (for sautéing vegetables)
- 3/4 cup corn kernels (fresh or thawed)
- 1 cup black beans (drained and rinsed)
- 1/4 cup cotija cheese (crumbled)
- 1/3 cup sour cream (for crema)
- 1.5 tablespoons honey (for crema)
- 1/2–1 tablespoon chipotle peppers in adobo (for crema)
- 1 tablespoon lime juice (for crema)
- 3 tablespoons fresh cilantro (chopped, for crema)
- 1–2 tablespoons water (to thin the crema)
- 1/4 teaspoon salt (for crema)
Instructions
- Pat chicken dry and dice into small bite-sized pieces. Add to a large bowl with olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle pepper. Mix thoroughly to coat evenly and let marinate for 15 minutes or up to 24 hours.
- While chicken marinates, prepare rice according to package directions. Make the crema by adding all sauce ingredients to a blender or food processor and blend until smooth, adding water to reach desired consistency.
- Slice bell pepper, jalapeño, and red onion into thin strips. Mince garlic cloves and set all vegetables aside.
- Heat a large skillet over medium heat and add marinated chicken. Sauté for 12 to 15 minutes until chicken is golden and cooked through. Remove chicken and set aside.
- Wipe pan clean with a paper towel. Add 1 teaspoon olive oil and sauté sliced peppers and onions for about 8 minutes until tender.
- Add minced garlic to the vegetables, reduce heat to low, and return cooked chicken to the pan. Warm through for 1 to 2 minutes without overcooking.
- Warm tortillas in a dry skillet or microwave until pliable. This prevents tearing when wrapping.
- Assemble wraps by layering rice first, then chicken and vegetable mixture, followed by black beans, corn, and cotija cheese. Drizzle generously with chipotle crema.
- Fold in the sides of the tortilla, then roll tightly from the bottom up, applying gentle pressure to keep everything secure.
- Optional: For a crispy exterior, place wrapped Southwest Chicken Wraps seam-side down in a hot skillet for 2 to 3 minutes per side until golden. Serve immediately with extra crema for dipping.
Notes
- Marinate chicken for more flavor.
- Use fresh vegetables for best results.
- Adjust spice level with more or less chipotle pepper.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch/Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 wrap
- Calories: 656
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 82 g
- Fiber: 10 g
- Protein: 31 g
- Cholesterol: 90 mg
Keywords: Southwest Chicken Wrap, Chicken Wrap, Chipotle Wrap, Healthy Wrap