Why Make This Recipe
If you’re looking for a quick and tasty meal, the Southwest Chicken Wrap is the perfect choice. It’s packed with bold flavors from the spices and fresh veggies, making it exciting to eat. Plus, you can customize it to your liking, making it great for family dinners or meal prep for the week.
How to Make Southwest Chicken Wrap
Ingredients:
- 0.75 lb chicken breasts, boneless and skinless
- ¼ cup lime juice
- ½ tsp chili powder
- ½ tsp onion powder
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp salt
- 3 tbsp olive oil
- 1 Tbsp chipotle pepper in adobo
- 4 large tortillas
- 1 cup uncooked rice
- 1 small red bell pepper
- 1 jalapeño
- ½ red onion, sliced
- 3 garlic cloves, minced
- 1 tsp olive oil (to sauté the veggies)
- ¾ cup corn kernels
- 1 cup black beans, drained and rinsed
- ¼ cup cotija cheese
- 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
Directions:
- Cook the rice according to the package instructions.
- In a bowl, mix the chicken with lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, olive oil, and 1 Tbsp of chipotle pepper. Let it marinate for 10-15 minutes.
- Cook the chicken in a skillet over medium heat until it’s cooked through. Slice or shred the chicken.
- In the same skillet, sauté the bell pepper, jalapeño, red onion, and minced garlic in 1 tsp of olive oil until they’re tender. Add the corn and black beans, cooking for another 2-3 minutes.
- In a small bowl, mix together sour cream, honey, the rest of the chipotle pepper, lime juice, cilantro, water, and salt to make the crema. Add water until you reach your desired consistency.
- Warm the tortillas and layer rice, chicken, sautéed veggies, and a drizzle of the crema. Sprinkle cotija cheese on top.
- Roll or fold the tortillas into wraps and serve them immediately.
How to Serve Southwest Chicken Wrap
Serve the Southwest Chicken Wrap warm, either as a meal or as part of a picnic spread. Pair it with some fresh salsa, guacamole, or a side of chips for a complete experience.
How to Store Southwest Chicken Wrap
If you have leftovers, wrap them tightly in plastic wrap or aluminum foil and store them in the fridge. They are best eaten within 1-2 days. If you want to store the filling separately, keep the ingredients in airtight containers.
Tips to Make Southwest Chicken Wrap
- Make sure to marinate the chicken for at least 10 minutes to enhance the flavors.
- Adjust the spice level by adding more or less chipotle pepper to suit your taste.
- Feel free to add your favorite veggies like avocado or zucchini.
Variation
You can customize this recipe by adding different proteins like shrimp or tofu. For a vegetarian option, skip the chicken and load up on beans and extra veggies.
FAQs
Can I make the Southwest Chicken Wrap ahead of time?
Yes, you can prepare the chicken and veggies in advance, then assemble the wraps when you’re ready to eat.
Can I freeze the wraps?
Yes, you can freeze the wraps before adding fresh veggies. Wrap them tightly and thaw before warming and adding toppings.
What can I use instead of cotija cheese?
You can substitute cotija cheese with feta cheese or omit it entirely if you prefer a dairy-free option.
Southwest Chicken Wrap
Ingredients
For the Chicken
- 0.75 lb chicken breasts, boneless and skinless
- 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
- 1 Tbsp chipotle pepper in adobo
For the Wrap
- 4 large tortillas
- 1 cup uncooked rice
- 1 small red bell pepper
- 1 unit jalapeño
- 1/2 red onion sliced
- 3 cloves garlic, minced
- 1 tsp olive oil (to sauté the veggies)
- 3/4 cup 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 Adjust for spice level
- 1 Tbsp lime juice
- 3 Tbsp fresh cilantro, chopped
- 1-2 Tbsp water Adjust for desired consistency
- 1/4 tsp salt
Instructions
Preparation
- Cook the rice according to the package instructions.
- In a bowl, mix the chicken with lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, olive oil, and 1 Tbsp of chipotle pepper. Let it marinate for 10-15 minutes.
Cooking
- Cook the chicken in a skillet over medium heat until it’s cooked through. Slice or shred the chicken.
- In the same skillet, sauté the bell pepper, jalapeño, red onion, and minced garlic in 1 tsp of olive oil until they’re tender. Add the corn and black beans, cooking for another 2-3 minutes.
Assembly
- In a small bowl, mix together sour cream, honey, the rest of the chipotle pepper, lime juice, cilantro, water, and salt to make the crema. Add water until you reach your desired consistency.
- Warm the tortillas and layer rice, chicken, sautéed veggies, and a drizzle of the crema. Sprinkle cotija cheese on top.
- Roll or fold the tortillas into wraps and serve them immediately.