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Southwest Chicken Wrap Recipe

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★★★★★

4.4 from 71 reviews

This Southwest Chicken Wrap is a vibrant and flavorful meal perfect for lunch or dinner. Tender marinated chicken cooked with smoky chipotle and spices is combined with sautéed bell peppers, jalapeño, and onions, then wrapped up with rice, black beans, corn, cotija cheese, and a creamy, tangy chipotle-lime sauce. Ready in under an hour, this wrap delivers a balanced blend of smoky, spicy, and fresh flavors in every bite.

Ingredients

Scale

Chicken Marinade

  • 0.75 lb boneless, skinless chicken breasts, diced
  • 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

Vegetables and Rice

  • 1 cup uncooked rice
  • 1 small red bell pepper, chopped
  • 1 jalapeño, chopped
  • ½ red onion, sliced
  • 3 garlic cloves, minced
  • 1 tsp olive oil
  • ¾ cup corn kernels
  • 1 cup black beans (cooked or canned, drained and rinsed)

Wrap Assembly

  • 4 large tortillas
  • ¼ cup cotija cheese

Chipotle Lime Sauce

  • ⅓ cup sour cream
  • 1½ Tbsp honey
  • ½–1 Tbsp chipotle peppers in adobo (adjust to taste)
  • 1 Tbsp lime juice
  • 3 Tbsp fresh cilantro, chopped
  • 1–2 Tbsp water
  • ¼ tsp salt

Instructions

  1. Marinate the Chicken: In a mixing bowl, combine the diced chicken breasts with lime juice, olive oil, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle peppers in adobo. Stir well to coat all pieces evenly. Cover and let marinate for at least 15 minutes to infuse the flavors.
  2. Cook the Rice: Prepare the rice according to package instructions and set aside. This will serve as the base filling for the wraps.
  3. Sauté the Chicken: Heat a skillet over medium heat. Once hot, add the marinated chicken pieces and cook for 12 to 15 minutes, stirring occasionally, until the chicken is fully cooked and slightly browned on the edges.
  4. Sauté the Vegetables: In the same skillet, add 1 tsp olive oil if needed. Add the chopped red bell pepper, jalapeño, and sliced red onion. Cook over medium heat until they are tender, about 5 minutes. Then add the minced garlic and sauté for another minute until fragrant.
  5. Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the sautéed vegetables. Stir everything together and warm through for a couple of minutes to blend flavors.
  6. Prepare the Sauce: In a small bowl, whisk together the sour cream, honey, chipotle peppers in adobo (start with ½ tablespoon and add more to taste), lime juice, chopped cilantro, water, and salt. Adjust the consistency by adding more water if needed.
  7. Assemble the Wraps: Lay out each tortilla and layer with cooked rice, the chicken and vegetable mixture, black beans, corn kernels, and cotija cheese. Drizzle the chipotle lime sauce over the fillings.
  8. Roll the Wraps: Carefully roll each tortilla tightly like a burrito, folding in the sides as you go to enclose the filling. Serve immediately while warm.

Notes

  • You can substitute the chicken breasts with thighs for juicier meat.
  • If you prefer less spice, reduce or omit the chipotle peppers in adobo.
  • Use canned black beans for convenience, rinsed well to reduce sodium.
  • To keep wraps warm longer, wrap in foil and warm in a low oven for up to 15 minutes.
  • Serve with extra lime wedges and fresh cilantro for garnish if desired.

Keywords: Southwest Chicken Wrap, Chicken Wrap, Chipotle Chicken, Mexican Wrap, Spicy Chicken Wrap, Easy Chicken Wrap, Healthy Wrap

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