Description
Savor spicy southwest chicken wrap flavor with this quick, zesty meal that combines grilled chicken, fresh vegetables, and tangy sauce. Crisp tortillas enfold bold ingredients, delivering a satisfying lunch or dinner option you’ll crave.
Ingredients
Scale
Protein:
- 0.75 pounds (340 grams) chicken breasts, boneless and skinless
- 1 cup black beans, drained and rinsed
Vegetables and Grains:
- 1 cup uncooked rice
- 1 small red bell pepper, chopped
- 1 jalapeno, chopped
- 1/2 red onion, sliced
- 3 garlic cloves, minced
- 3/4 cup thawed or fresh corn kernels
Seasonings, Sauces, and Toppings:
- 1/4 cup lime juice (about one lime)
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt (more as needed)
- 3 tablespoons olive oil
- 1 tablespoon chipotle pepper in adobo
- 4 large tortillas
- 1/4 cup cotija cheese
- 1/3 cup sour cream
- 1 1/2 tablespoons honey
- 1/2–1 tablespoon chipotle peppers in adobo
- 1 tablespoon lime juice
- 3 tablespoons fresh cilantro, chopped
- 1–2 tablespoons water (to thin the crema)
- 1/4 teaspoon salt
- 1 teaspoon olive oil (for sauteing the veggies)
Instructions
- Marinate the chicken by dicing into small pieces and mixing with lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, olive oil, and chipotle pepper. Allow to rest for 15-24 minutes to absorb flavors.
- Prepare rice according to package instructions and slice red bell pepper, jalapeno, and red onion while rice cooks.
- Create Southwest Crema by blending sour cream, honey, chipotle peppers in adobo, lime juice, cilantro, water, and salt until smooth. Adjust consistency with additional water if needed.
- Cook marinated chicken in a skillet over medium heat for 12-15 minutes until fully cooked, ensuring internal temperature reaches 165°F.
- Using the same skillet, sauté peppers and onions in olive oil for 8 minutes. Add minced garlic and cook for an additional minute. Return chicken to skillet and warm briefly.
- Warm tortillas and layer with rice, chicken-vegetable mixture, black beans, corn, and cotija cheese. Drizzle generously with Southwest Crema.
- Fold tortilla edges inward and roll tightly into a wrap. Slice diagonally and serve immediately while warm.
Notes
- Make the chicken extra juicy by letting it marinate longer, preferably overnight in the refrigerator for deeper flavor penetration.
- Customize heat levels by adjusting chipotle pepper quantities in the crema, allowing spice-sensitive individuals to enjoy the dish.
- Swap protein options easily by using tofu, shredded beef, or plant-based alternatives for diverse dietary preferences.
- Prep ingredients in advance to create quick weeknight meals, storing marinated chicken and chopped vegetables separately in sealed containers for faster assembly.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Southwestern American
Nutrition
- Serving Size: 4
- Calories: 564
- Sugar: 4 g
- Sodium: 879 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 73 mg