Introduction

This Southwest Chicken Wrap is a vibrant and flavorful meal perfect for lunch or dinner. Packed with zesty marinated chicken, fresh veggies, and a creamy chipotle sauce, it’s a satisfying handheld feast that’s easy to assemble and sure to please the whole family.

A close-up view of two burrito halves stacked on a white plate, showing thick layers inside a grilled tortilla wrap. The filling includes large pieces of grilled light brown chicken, bright yellow corn kernels, black beans, chopped red tomatoes, and green leafy vegetables. There is a creamy orange sauce spread inside and slightly dripping out. The background has a white marbled texture with a blurred white bowl holding extra sauce. A woman's hand is holding the top burrito half. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

0.75 lb boneless, skinless chicken breasts
¼ cup lime juice
½ tsp chili powder
½ tsp onion powder
1 tsp garlic powder
½ tsp smoked paprika
¼ tsp salt
3 tbsp olive oil, divided
1 Tbsp chipotle pepper in adobo
4 large tortillas
1 cup uncooked rice
1 small red bell pepper, chopped
1 jalapeño, chopped
½ red onion, sliced
3 garlic cloves, minced
¾ cup corn kernels
1 cup black beans
¼ cup cotija cheese
⅓ cup sour cream
1½ Tbsp honey
½-1 Tbsp chipotle peppers in adobo (for sauce)
1 Tbsp lime juice (for sauce)
3 Tbsp fresh cilantro, chopped
1-2 Tbsp water (to thin sauce)
¼ tsp salt (for sauce)

Instructions

Step 1: Dice the chicken breasts and marinate them in lime juice, 2 tablespoons olive oil, chili powder, onion powder, garlic powder, smoked paprika, salt, and 1 tablespoon chipotle pepper in adobo. Let it sit for at least 15 minutes.
Step 2: Cook the rice according to the package instructions and set aside.
Step 3: Heat a skillet over medium heat and sauté the marinated chicken until fully cooked, about 12–15 minutes. Remove chicken from skillet and set aside.
Step 4: In the same skillet, heat 1 teaspoon olive oil and sauté chopped red bell pepper, jalapeño, and sliced red onion until tender. Add minced garlic and cooked chicken back into the skillet, stirring to combine and warm through.
Step 5: Prepare the sauce by mixing sour cream, honey, chipotle peppers in adobo (adjust amount to taste), lime juice, chopped cilantro, water, and salt until smooth.
Step 6: Assemble the wraps by layering rice, the chicken and vegetable mixture, black beans, corn kernels, cotija cheese, and the prepared sauce onto each tortilla.
Step 7: Roll each tortilla tightly like a burrito and serve immediately for best flavor and texture.

Tips & Variations

For extra crunch, add shredded lettuce or fresh diced tomatoes inside the wrap.
Swap black beans for pinto or kidney beans if preferred.
Use Greek yogurt instead of sour cream for a lighter sauce.
If you like it spicier, increase the chipotle peppers in adobo in the marinade and sauce.

Storage

Store any leftover wraps wrapped tightly in foil or plastic wrap in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through. The sauce can be stored separately in an airtight container for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, pre-cooked chicken can save time. Just skip the marinating and cooking steps for raw chicken and warm the chicken with the vegetables before assembling.

What can I use instead of chipotle peppers in adobo?

If you don’t have chipotle peppers in adobo, you can substitute with smoked paprika or add a few drops of liquid smoke along with some chili powder to mimic the smoky heat.