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Southwest Chicken Wrap Recipe

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★★★★★

4.4 from 80 reviews

This Southwest Chicken Wrap recipe features tender marinated chicken cooked with bold southwestern spices, combined with vegetables, black beans, corn, and a creamy chipotle-lime sauce. Wrapped in large tortillas, these wraps make for a satisfying and flavorful meal perfect for lunch or dinner.

Ingredients

Scale

Chicken Marinade and Main Ingredients

  • 0.75 lb boneless, skinless chicken breasts, diced
  • ¼ cup lime juice
  • 3 tbsp olive oil (divided)
  • ½ tsp chili powder
  • ½ tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • 1 tbsp chipotle pepper in adobo
  • 4 large tortillas

Rice

  • 1 cup uncooked rice

Vegetables & Beans

  • 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, rinsed and drained
  • 1 tsp olive oil (for sautéing vegetables)

Cheese and Sauce

  • ¼ cup cotija cheese
  • ⅓ cup sour cream
  • 1½ tbsp honey
  • ½ to 1 tbsp chipotle peppers in adobo (adjust to taste)
  • 1 tbsp lime juice
  • 3 tbsp fresh cilantro, chopped
  • 1–2 tbsp water (to thin sauce if needed)
  • ¼ tsp salt

Instructions

  1. Marinate the chicken: In a bowl, combine diced chicken breasts with lime juice, 3 tablespoons olive oil, chili powder, onion powder, garlic powder, smoked paprika, salt, and 1 tablespoon chipotle pepper in adobo. Mix well to ensure all chicken pieces are coated. Let the chicken marinate for at least 15 minutes to infuse the flavors.
  2. Cook the rice: Prepare the rice according to the package instructions until tender and fluffy. Set aside once done.
  3. Cook the chicken: Heat a skillet over medium heat. Add the marinated chicken and cook, stirring occasionally, until it is fully cooked through and slightly browned, about 12 to 15 minutes.
  4. Sauté the vegetables: In the same skillet, add 1 teaspoon olive oil if needed. Sauté the chopped red bell pepper, jalapeño, and sliced red onion until tender, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant. Return the cooked chicken to the skillet and stir together, allowing everything to warm through.
  5. Prepare the chipotle sauce: In a small bowl, mix sour cream, honey, chipotle peppers in adobo (adjust amount for spice preference), lime juice, chopped cilantro, water to thin as needed, and salt until smooth and well combined.
  6. Assemble the wraps: Lay out the large tortillas. On each tortilla, layer cooked rice, chicken and vegetable mixture, black beans, corn kernels, a sprinkle of cotija cheese, and a generous drizzle of the chipotle sauce.
  7. Roll and serve: Tightly roll each tortilla like a burrito to secure all the fillings. Serve immediately while warm for the best flavor and texture experience.

Notes

  • Marinating the chicken longer than 15 minutes (up to 2 hours) will enhance flavor even more.
  • Adjust chipotle peppers in adobo quantity to control the spice level of the dish.
  • Use gluten-free tortillas if you need a gluten-free option.
  • Leftover wraps can be refrigerated and are great for next-day lunches.
  • For added freshness, add chopped avocado or a squeeze of fresh lime before serving.

Keywords: Southwest Chicken Wrap, chicken wrap recipe, easy chicken wrap, southwestern chicken, chipotle chicken wrap, healthy wraps

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