Description
Southwest chicken wraps are protein packed, flavorful and loaded with veggies. Ready in about 30 minutes and perfect for lunch or dinner.
Ingredients
For The Chicken
- 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
Southwest Wrap
- 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 (to sauté the veggies)
- ¾ cup thawed or fresh corn kernels
- 1 cup black beans, drained and rinsed
- ¼ cup cotija cheese
Southwest Crema
- 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
1. Pat the chicken dry and dice into small bite-sized pieces. Add the chicken to a large bowl along with oil, seasonings, lime juice, and chipotle pepper. Mix well and let sit for 15 minutes or up to 24 hours.
2. While the chicken marinates, cook rice according to package directions and prepare all the wrap ingredients, including the sauce. Blend all sauce ingredients in a high-speed blender or food processor until smooth.
3. Slice the veggies and mince the garlic. In a large skillet, cook the marinated chicken over medium heat for 12-15 minutes, or until fully cooked. Set aside.
4. Wipe the skillet clean and add chopped peppers and onions with ½ tsp of oil. Sauté for about 8 minutes, add garlic, and reduce heat to low. Return cooked chicken to skillet and warm through.
5. Heat up tortillas and begin assembling the wraps. Layer with rice, chicken, veggies, beans, corn, cheese, and a drizzle of sauce.
6. Wrap tightly like a burrito. Add more sauce if desired and enjoy!
Notes
* Chicken thighs can also be used — cook for about 8-14 minutes instead.
* Use mild or medium chipotle in adobo if sensitive to heat.
* Greek yogurt (plain) or dairy-free sour cream can be used as a substitute.
* Avoid overstuffing wraps to prevent tearing.
* For a toasted wrap, place it in a skillet over medium-high heat for a few minutes per side.
* Store leftover wraps in an airtight container in the fridge for up to 4 days. Reheat in a skillet or air fryer.
* Wraps can be frozen in an airtight bag for up to 2 months. Use leftover crema for dipping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 wrap
- Calories: 656
- Sugar: 12g
- Sodium: 738mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0.01g
- Carbohydrates: 82g
- Fiber: 8g
- Protein: 31g
- Cholesterol: 74mg