Crispy Southwest Chicken Wrap
A delightful combination of marinated chicken, crispy vegetables, and a creamy chipotle-lime sauce wrapped in tortillas, perfect for a cozy meal.
Ingredients
For the Chicken Marinade
- 0.75 lb Boneless, skinless chicken breasts, diced
- 0.25 cup Fresh lime juice
- 3 tbsp Olive oil divided use 2 tbsp for marinade, 1 tbsp for cooking
- 0.5 tsp Chili powder
- 0.5 tsp Onion powder
- 1 tsp Garlic powder
- 0.5 tsp Smoked paprika
- 0.25 tsp Salt plus more to taste
- 1 tbsp Finely chopped chipotle pepper in adobo
For the Filling
- 1 cup Uncooked rice white or brown Cook according to package directions
- 4 large Flour tortillas burrito-size
- 1 small Red bell pepper, diced
- 1 Jalapeño seeded and diced, leave some seeds for more heat
- 0.5 small red onion, thinly sliced
- 3 cloves Garlic, minced
- 0.75 cup Corn kernels fresh or frozen
- 1 cup Black beans, drained and rinsed
- 0.25 cup Crumbled cotija cheese or similar cheese
For the Creamy Chipotle Sauce
- 0.33 cup Sour cream or Greek yogurt
- 1.5 tbsp Honey
- 1 tbsp Chipotle peppers in adobo, finely chopped
- 1 tbsp Fresh lime juice
- 3 tbsp Fresh cilantro, chopped
- 1 tbsp Water more as needed to thin
- 0.25 tsp Salt
Instructions
Preparation
- In a large bowl, whisk together the fresh lime juice, 2 tablespoons of olive oil, chili powder, onion powder, garlic powder, smoked paprika, salt, and finely chopped chipotle in adobo.
- Add the diced chicken, ensuring each piece is well-coated in the marinade. Let it sit at room temperature for about 15 minutes.
- Prepare the rice according to the package directions until it’s tender. Fluff it with a fork when done.
Making the Creamy Chipotle Sauce
- In a small blender or mixing bowl, combine the sour cream, honey, chipotle in adobo, lime juice, cilantro, water, and salt. Blend until smooth.
Cooking
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the marinated chicken and cook until browned and cooked through.
- Transfer the chicken to a plate and let it rest.
- In the same skillet, sauté the diced red bell pepper, jalapeño, and red onion until softened. Add the minced garlic and cook until fragrant.
- Return the cooked chicken to the skillet, add the corn and black beans, and stir until warmed through.
Assembly
- Warm the tortillas briefly, then lay one tortilla on a clean surface. Spoon a line of rice slightly off-center.
- Top with the chicken and veggie mixture, sprinkle with cotija cheese, and drizzle with chipotle-lime crema.
- Fold in the sides of the tortilla and roll tightly to form a wrap. Repeat with remaining tortillas.
Notes
These wraps can be served with tortilla chips and salsa or a simple green salad. They can be enjoyed warm or cold, making leftovers versatile.