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Southwest Chicken Wrap Recipe

Southwest Chicken Wrap Recipe
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★★★★★

4.9 from 13 reviews

This Southwest Chicken Wrap combines tender, marinated chicken breasts with zesty lime and chipotle flavors, complemented by sautéed peppers, onions, black beans, corn, and cotija cheese, all wrapped in a warm tortilla and drizzled with a creamy, honey-lime chipotle crema. It’s a flavorful, satisfying meal perfect for lunch or dinner that delivers a delicious balance of smoky, spicy, and fresh tastes.

Ingredients

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Chicken Marinade

  • 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

Southwest Wrap

  • 4 large tortillas
  • 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 (to sauté the veggies)
  • ¾ cup thawed or fresh corn kernels
  • 1 cup black beans, drained and rinsed
  • ¼ cup cotija cheese

Southwest Crema

  • 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

  1. Marinate the Chicken: Pat the chicken dry and dice into small bite-sized pieces. Place the chicken in a large bowl. 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 in the refrigerator.
  2. Cook the Rice and Prepare Ingredients: Cook the rice according to package instructions. While the rice cooks, chop the red bell pepper, jalapeño, and slice the red onion. Mince the garlic cloves. Prepare the southwest crema by blending sour cream, honey, chipotle peppers in adobo, lime juice, cilantro, water, and salt in a food processor or blender until smooth.
  3. Sauté the Chicken: Heat a large skillet over medium heat and add the marinated chicken pieces. Cook for 12-15 minutes, stirring occasionally, until the chicken is cooked through and nicely browned. Remove chicken from the skillet and set aside.
  4. Sauté the Vegetables: Wipe the skillet clean with a paper towel. Add 1 teaspoon olive oil, then add chopped red bell pepper, jalapeño, and sliced red onion. Sauté for about 8 minutes until the vegetables are tender. Add minced garlic and cook for another minute on low heat.
  5. Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the vegetables. Mix to combine and warm through gently for a minute or two, being careful not to overcook.
  6. Assemble the Wraps: Warm the tortillas. Lay each tortilla flat and layer with cooked rice, chicken and vegetable mixture, black beans, corn kernels, and cotija cheese. Drizzle a generous amount of the southwest crema over the fillings.
  7. Wrap and Serve: Fold and roll each tortilla tightly like a burrito to enclose the fillings. Add more crema if desired and enjoy immediately while warm.

Notes

  • For best flavor, marinate the chicken for several hours or overnight.
  • Chipotle peppers in adobo add smoky heat; adjust quantity based on your spice preference.
  • Use sour cream or Greek yogurt interchangeably for the southwest crema for a lighter option.
  • For a gluten-free version, substitute tortillas with gluten-free wraps or large lettuce leaves.
  • Leftover wraps can be wrapped in foil and refrigerated for up to 2 days; reheat in a skillet or oven.

Nutrition

Keywords: Southwest chicken wrap, chipotle chicken wrap, Mexican chicken wrap, easy chicken wrap recipe, homemade chicken wrap, spicy chicken wrap

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