Introduction

This Southwest Chicken Wrap is a flavorful and satisfying meal that’s perfect for lunch or dinner. Packed with marinated chicken, rice, fresh vegetables, and a creamy chipotle sauce, it’s a delicious hand-held feast that’s easy to make at home.

The image shows two wrap halves stacked on top of each other on a white plate, placed on a white marbled surface. Each wrap has multiple layers visible from the side, starting with a soft, light beige tortilla on the outside. Inside, there is a colorful mix of ingredients: bright yellow corn kernels, small black beans, fresh green lettuce, bits of red tomato, and a creamy light orange sauce coated over shredded chicken pieces with a slightly golden-brown texture. The wraps look tightly rolled and fresh, with the sauce slightly oozing out, giving them a juicy and tasty appearance. There is a blurred background showing a small bowl of sauce. 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
1 Tbsp chipotle pepper in adobo
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
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
1 Tbsp lime juice
3 Tbsp fresh cilantro, chopped
1-2 Tbsp water
¼ tsp salt

Instructions

Step 1: Dice the chicken breasts and marinate them in lime juice, 3 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 to absorb the flavors.
Step 2: Cook the rice according to the package instructions. Set aside once done.
Step 3: Heat a skillet over medium heat and sauté the marinated chicken until cooked through, about 12 to 15 minutes. Remove from the skillet and keep warm.
Step 4: In the same skillet, add 1 teaspoon olive oil and sauté the diced red bell pepper, jalapeño, and sliced red onion until tender, about 5 minutes. Add minced garlic and cook for another minute. Return the cooked chicken to the skillet, stirring to combine and warm through.
Step 5: Prepare the sauce by mixing sour cream, honey, ½ to 1 tablespoon chipotle peppers in adobo, lime juice, chopped cilantro, water, and salt until smooth.
Step 6: To assemble the wraps, lay a tortilla flat and layer with cooked rice, the chicken and vegetable mixture, black beans, corn kernels, cotija cheese, and a drizzle of the chipotle sauce.
Step 7: Roll the tortilla tightly like a burrito. Serve immediately while warm.

Tips & Variations

For a milder wrap, reduce or omit the jalapeño and chipotle peppers.
Swap cotija cheese for shredded cheddar or Monterey Jack if preferred.
Add avocado slices or fresh tomato for extra freshness.
You can use brown rice or quinoa instead of white rice for a healthier twist.
To make this wrap vegetarian, replace chicken with sautéed mushrooms or tofu.

Storage

Wrap leftovers tightly in foil or plastic wrap and store in the refrigerator for up to 2 days. To reheat, unwrap and warm in a skillet over medium heat until heated through, or microwave wrapped in a damp paper towel to maintain moisture. Avoid storing the wraps with sauce layered inside to keep the tortillas from getting soggy; store sauce separately when possible.

How to Serve

The image shows a close-up of two wraps stacked on each other, cut in half to reveal their colorful filling. Each wrap has a soft, light beige tortilla holding several layers inside: bright yellow corn kernels, black beans, shredded tan chicken, red diced tomatoes, and green leafy lettuce, all mixed with a creamy pale orange sauce. The texture of the filling looks juicy and fresh, and the edges of the wrap are slightly folded. The background is a white marbled surface with a small bowl of light brown sauce slightly blurred. A woman's hand is gently holding the top wrap. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken and vegetables ahead of time?

Yes, you can marinate and cook the chicken and sauté the vegetables a day in advance. Store them separately in airtight containers in the refrigerator and assemble the wraps fresh when ready to serve.

What can I use if I don’t have chipotle peppers in adobo?

If you don’t have chipotle peppers in adobo, you can substitute with smoked paprika and a little cayenne pepper for heat. Alternatively, use a mild chili sauce or a splash of hot sauce to add flavor.