Description
Delicious Southwest Chicken Wraps filled with marinated chicken, sautéed vegetables, and a creamy southwest crema, all wrapped in a tortilla.
Ingredients
Scale
- 0 lb chicken breasts, boneless and skinless
- 1/4 cup lime juice (about one lime)
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt (more as needed)
- 3 tbsp olive oil
- 1 tbsp chipotle pepper in adobo
- 4 large tortillas
- 1 cup uncooked rice
- 1 small red bell pepper
- 1 jalapeño
- 1/2 red onion, sliced
- 3 garlic cloves, minced
- 1 tsp olive oil (to sauté the veggies)
- 3/4 cup thawed or fresh corn kernels
- 1 cup black beans, drained and rinsed
- 1/4 cup cotija cheese
- 1/3 cup sour cream
- 1 1/2 tbsp honey
- 1/2–1 tbsp chipotle peppers in adobo
- 1 tbsp lime juice
- 3 tbsp fresh cilantro, chopped
- 1–2 tbsp water (to thin the crema as needed)
- 1/4 tsp salt
Instructions
- Marinate and Cook the Chicken: In a bowl, whisk together 1/4 cup lime juice, 1/2 tsp chili powder, 1/2 tsp onion powder, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, 3 tbsp olive oil, and 1 tbsp chipotle pepper in adobo. Add the chicken breasts and coat thoroughly. Marinate for at least 15 minutes (or up to 2 hours if you have time).
- Cook the Chicken: Heat a skillet over medium heat and cook the marinated chicken breasts for 5-7 minutes per side, or until cooked through (internal temp 165°F). Let rest, then slice thinly.
- Cook the Rice: Prepare 1 cup uncooked rice according to package instructions while the chicken is marinating and cooking.
- Sauté the Vegetables: Heat 1 tsp olive oil in a skillet over medium heat. Add 1 small red bell pepper (diced), 1 jalapeño (diced or sliced), 1/2 red onion (sliced), and 3 minced garlic cloves. Stir and sauté for about 3–5 minutes until veggies are fragrant and slightly softened.
- Warm the Corn & Beans: Add 3/4 cup corn kernels and 1 cup black beans to the veggie mixture, and cook for another 2 minutes. Season to taste and remove from heat.
- Prepare the Southwest Crema: In a small bowl, mix together 1/3 cup sour cream, 1 1/2 tbsp honey, 1/2-1 tbsp chipotle peppers in adobo, 1 tbsp lime juice, 3 tbsp finely chopped cilantro, 1-2 tbsp water (to desired thinness), and 1/4 tsp salt.
- Assemble the Wraps: Lay out the 4 large tortillas. Evenly divide rice, sautéed veggies/beans/corn, sliced chicken, a sprinkle of cotija cheese, and a generous drizzle of southwest crema. Roll up each wrap tightly, burrito-style.
- Serve: Slice each wrap in half and serve warm with extra crema or your favorite salsa. Enjoy!
Notes
- For best flavor, marinate the chicken for at least 30 minutes.
- Feel free to customize the vegetables to your liking.
- This recipe can be made ahead of time and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Wraps
- Cuisine: Mexican
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 65mg