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Southwest Chicken Wraps Recipe

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4.7 from 141 reviews

A flavorful Southwest Chicken Wrap featuring marinated chicken, vibrant veggies, black beans, and a creamy chipotle-lime sauce all wrapped in a warm tortilla. Perfect for a quick and satisfying meal packed with bold Tex-Mex flavors.

Ingredients

Chicken Marinade

  • 0.75 lb boneless, skinless chicken breasts, diced
  • ¼ cup lime juice
  • 3 tbsp olive oil
  • ½ tsp chili powder
  • ½ tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • 1 Tbsp chipotle pepper in adobo

Rice

  • 1 cup uncooked rice

Vegetables & Beans

  • 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 (canned or cooked)

Wrap & Garnishes

  • 4 large tortillas
  • ¼ cup cotija cheese

Sauce

  • 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

  1. Marinate the Chicken: In a bowl, combine the diced chicken breasts with lime juice, 3 tablespoons olive oil, chili powder, onion powder, garlic powder, smoked paprika, salt, and 1 tablespoon chipotle pepper in adobo. Mix well and let it marinate for at least 15 minutes to absorb all the flavors.
  2. Cook the Rice: Prepare the rice according to the package instructions until fluffy. Set aside and keep warm.
  3. Sauté the Chicken: Heat a skillet over medium heat. Add the marinated chicken and cook for 12 to 15 minutes, stirring occasionally, until the chicken is cooked through and slightly caramelized.
  4. Cook the Vegetables: In the same skillet, add 1 teaspoon olive oil if needed. Sauté the chopped red bell pepper, jalapeño, and sliced red onion until tender, about 5 minutes. Then add the minced garlic and stir for another 1-2 minutes until fragrant. Return the cooked chicken to the skillet and stir everything together to warm through.
  5. Prepare the Sauce: In a small bowl, whisk together the sour cream, honey, chipotle peppers in adobo (adjust amount based on spice preference), lime juice, chopped cilantro, water, and salt until smooth and creamy.
  6. Assemble the Wraps: Lay a large tortilla flat. Spread a layer of cooked rice, then spoon the chicken and vegetable mixture on top. Add black beans and corn kernels, sprinkle with cotija cheese, and drizzle with the prepared chipotle-lime sauce.
  7. Roll and Serve: Carefully roll the tortilla tightly like a burrito, folding in the sides as you go. Serve immediately while warm and enjoy the robust Southwest flavors.

Notes

  • For a milder flavor, reduce the amount of chipotle peppers in adobo in both the marinade and the sauce.
  • Use canned black beans drained and rinsed if short on time.
  • These wraps can be toasted in a skillet or pressed in a panini maker to add a crispy texture.
  • Substitute cotija cheese with feta or queso fresco if unavailable.
  • Leftover cooked chicken mixture can be refrigerated for up to 3 days.

Find it online: https://forkvista.com/southwest-chicken-wraps-recipe/