Quick Southwest Chicken Wrap
This Quick Southwest Chicken Wrap layers juicy marinated chicken, rice, beans, corn, and veggies with a smoky chipotle-lime crema, all rolled into a warm tortilla for a bold, satisfying meal in about 30 minutes.
Ingredients
Chicken and marinade
- 0.75 lb Boneless, skinless chicken breasts, diced
- 0.25 cup Fresh lime juice
- 3 tbsp Olive oil divided use
- 0.5 tsp Chili powder
- 0.5 tsp Onion powder
- 1 tsp Garlic powder
- 0.5 tsp Smoked paprika
- 0.25 tsp Salt plus more to taste
- 1 tbsp Finely chopped chipotle pepper in adobo
Wrap base
- 1 cup Uncooked rice white or brown
- 4 large Flour tortillas burrito-size
- 1 small Red bell pepper, diced
- 1 Jalapeño, seeded and diced leave some seeds for more heat
- 0.5 Small red onion, thinly sliced
- 3 cloves Garlic, minced
- 0.75 cup Corn kernels fresh or frozen
- 1 cup Black beans, drained and rinsed
- 0.25 cup Crumbled cotija cheese or similar cheese
Chipotle-lime crema
- 0.33 cup Sour cream or Greek yogurt
- 1.5 tbsp Honey
- 1 tbsp Chipotle peppers in adobo, finely chopped
- 1 tbsp Fresh lime juice
- 3 tbsp Fresh cilantro, chopped
- 1 tbsp Water more as needed to thin
- 0.25 tsp Salt
Instructions
- Marinate the chicken: In a large bowl, whisk together lime juice, 2 tablespoons olive oil, chili powder, onion powder, garlic powder, smoked paprika, salt, and chopped chipotle in adobo. Add the diced chicken and toss until every piece is coated. Let it sit at room temperature for 15 minutes, or cover and refrigerate for up to 24 hours.
- Cook the rice: While the chicken marinates, cook the rice according to the package directions until tender. Fluff with a fork and keep warm.
- Prepare the crema: In a small blender or bowl, combine sour cream, honey, chipotle in adobo, lime juice, cilantro, water, and salt. Blend or whisk until smooth and pourable, adding a splash more water if needed to reach a drizzling consistency. Taste and adjust seasoning.
- Cook the chicken: Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the marinated chicken in a single layer and cook, stirring occasionally, until browned and cooked through, about 10–12 minutes. Transfer the chicken to a plate.
- Sauté the vegetables: In the same skillet, add the red bell pepper, jalapeño, and red onion. Cook over medium heat until softened and lightly browned, about 5–7 minutes. Stir in the minced garlic and cook for 1 minute more.
- Combine the filling: Add the cooked chicken back to the skillet along with the corn and black beans. Stir until everything is warmed through and well mixed. Taste and add a pinch of salt or a squeeze of lime if needed.
- Assemble the wraps: Warm the tortillas until pliable. Lay one tortilla on a work surface and spoon a line of rice slightly off-center. Top with the chicken and veggie mixture, sprinkle with cotija, and drizzle with some chipotle-lime crema.
- Wrap and serve: Fold in the sides of the tortilla, then roll tightly from the bottom up to form a wrap. Repeat with the remaining tortillas and filling. Serve the Southwest Chicken Wraps with extra crema and lime wedges.
Notes
For extra flavor, marinate the chicken overnight if time allows. You can also prep the rice and crema ahead of time and store them in the fridge for up to 3 days to make assembly even faster on busy evenings.