Description
This Southwest Chicken Wrap features tender, marinated chicken sautéed with colorful bell peppers and onions, paired with seasoned rice, black beans, fresh corn, and a smoky chipotle crema. Wrapped in a warm tortilla and topped with cotija cheese and fresh cilantro, this vibrant and flavorful dish is perfect for a satisfying lunch or dinner.
Ingredients
Chicken and 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
Wrap Ingredients
- 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 veggies)
- ¾ cup thawed or fresh corn kernels
- 1 cup black beans, drained and rinsed
- ¼ cup cotija cheese
Chipotle Crema 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 (to thin the crema)
- ¼ tsp salt
Instructions
- Marinate the Chicken: Pat the chicken dry and dice into small bite-sized pieces. Place the chicken in a large bowl and combine with lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, olive oil, and chipotle pepper in adobo. Mix well to coat evenly. Let it marinate for at least 15 minutes or up to 24 hours for enhanced flavor.
- Prepare Rice and Sauce: While the chicken marinates, cook the rice according to package instructions. Next, make the chipotle crema by blending sour cream, honey, chipotle peppers in adobo, lime juice, fresh cilantro, water, and salt in a high-speed blender or food processor until smooth.
- Sauté the Chicken: Slice the vegetables and mince the garlic. Heat a large skillet over medium heat, add the marinated chicken, and sauté for 12-15 minutes until cooked through and slightly browned. Remove the cooked chicken and set aside.
- Sauté the Vegetables: Wipe the skillet clean, add ½ tsp olive oil, then add chopped bell peppers, jalapeño, and sliced onion. Sauté for about 8 minutes until softened. Add the minced garlic and lower the heat to low. Return the cooked chicken to the skillet just to warm it through without overcooking.
- Assemble the Wraps: Warm the tortillas to make them pliable. Lay each tortilla flat and layer with cooked rice, chicken and vegetable mixture, black beans, corn kernels, and crumbled cotija cheese. Drizzle a generous amount of chipotle crema sauce over the fillings.
- Wrap and Serve: Fold the sides of the tortilla tightly, then roll up like a burrito to enclose all ingredients securely. Add extra sauce if desired, slice if preferred, and enjoy your flavorful Southwest Chicken Wrap!
Notes
- The chicken can marinate for as little as 15 minutes or as long as 24 hours for deeper flavor.
- Use chipotle peppers in adobo for a smoky, spicy flavor; adjust amount based on heat preference.
- For a lighter option, substitute sour cream with Greek yogurt in the crema sauce.
- To save time, use pre-cooked or leftover rice.
- Ensure tortillas are warmed before assembling to prevent tearing when wrapping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Southwestern American
