Description
This Southwest Chicken Wrap features tender marinated chicken sautéed to perfection, combined with sautéed peppers and onions, black beans, corn, and rice, all wrapped in a warm tortilla. Topped with a creamy chipotle-lime sauce, this flavorful and colorful wrap delivers a perfect balance of smoky, spicy, and fresh flavors, making it an ideal quick and satisfying meal.
Ingredients
Chicken Marinade & 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
Wrap Ingredients
- 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
Chipotle Lime Crema Sauce
- 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
- 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, chili powder, onion powder, garlic powder, smoked paprika, salt, olive oil, and chipotle pepper in adobo. Mix thoroughly to coat the chicken evenly. Let it marinate for at least 15 minutes or up to 24 hours for enhanced flavor.
- Cook the Rice and Prepare Sauce: While the chicken marinates, cook the rice according to package instructions. To prepare the chipotle lime crema sauce, combine sour cream, honey, chipotle peppers in adobo, lime juice, chopped cilantro, water, and salt in a high-speed blender or food processor. Blend until smooth and creamy. Set aside.
- Sauté the Chicken: Slice the red bell pepper, jalapeño, and red onion, and mince the garlic cloves. In a large skillet over medium heat, add the marinated chicken pieces and sauté for about 12-15 minutes until fully cooked through and lightly browned. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Wipe the skillet clean with a paper towel and add ½ tsp olive oil. Add the sliced bell pepper, jalapeño, and onion. Sauté on medium heat for about 8 minutes until the vegetables soften. Add the minced garlic, reduce heat to low, then return the cooked chicken to the skillet. Warm everything together briefly without overcooking.
- Assemble the Wraps: Warm the tortillas or wraps until pliable. Begin assembling by spreading cooked rice on each tortilla, followed by the chicken and vegetable mixture, black beans, corn kernels, and a sprinkle of cotija cheese. Drizzle a generous amount of the chipotle lime crema sauce over the fillings.
- Wrap and Serve: Fold the tortillas tightly around the fillings like a burrito, ensuring a secure wrap. Add more sauce if desired and serve immediately while warm for a delicious and flavorful meal.
Notes
- Use boneless, skinless chicken breasts for easy dicing and a lean protein option.
- Adjust chipotle peppers in adobo according to desired spice level.
- Marinating the chicken longer enhances flavor but 15 minutes is sufficient if short on time.
- Sour cream can be substituted with Greek yogurt for a healthier alternative.
- Warming the tortillas makes them more pliable and easier to wrap.
