Southwest Chicken Wrap
A flavorful wrap filled with marinated chicken, sautéed vegetables, and creamy cotija cheese, perfect for a quick meal any day of the week.
Ingredients
For the chicken and marinade
- 0.75 lb boneless, skinless chicken breasts Marinate for optimal flavor
- 1/4 cup lime juice Adds tanginess
- 1/2 tsp chili powder For warmth
- 1 Tbsp chipotle pepper in adobo Adds smoky heat
For the wrap
- 4 large tortillas Base for the wrap
- 1 cup uncooked rice Filling to add texture
- 1 small red bell pepper For crisp texture
- 3/4 cup corn kernels Adds sweetness
- 1 cup black beans Source of protein and fiber
- 1/4 cup cotija cheese For creaminess
Instructions
Marination
- In a mixing bowl, combine the lime juice, chili powder, and chipotle pepper. Add the diced chicken and ensure it is well-coated. Marinate for at least 15 minutes.
Cooking Rice
- Prepare the rice according to package instructions until fluffy and tender. Set aside for assembly.
Cooking Chicken
- Heat a skillet over medium heat and add the marinated chicken. Sauté for 12-15 minutes until cooked through and no longer pink in the center.
Cooking Vegetables
- In the same skillet, add the sliced red bell pepper and corn. Sauté for about 8 minutes until the pepper is tender yet still crisp.
Assembly
- Lay out a tortilla and layer with rice, followed by sautéed chicken, bell pepper, corn, black beans, and cotija cheese.
- Wrap the tortilla tightly around the fillings and repeat with remaining tortillas.
Notes
Store leftovers in the fridge for 2-3 days. You can customize the spice level and add ingredients like avocado or shredded lettuce.