Southwest Chicken Wrap
Chipotle style southwest chicken wraps are flavorful, packed with protein and veggies, and are perfect for a quick meal.
Equipment
- 1 skillet or frying pan
- 1 sharp knives
Ingredients
Ingredients
- .75 lb chicken breasts boneless and skinless
- 0.25 cup lime juice about one lime
- 0.5 teaspoon chili powder
- 0.5 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon salt more as needed
- 3 tablespoon olive oil
- 1 tablespoon chipotle pepper in adobo
- 4 large tortillas
- 1 cup uncooked rice
- 1 small red bell pepper
- 1 jalapeño
- 0.5 red onion sliced
- 3 cloves garlic minced
- 1 teaspoon olive oil to sauté the veggies
- 0.75 cup corn kernels thawed or fresh
- 1 cup black beans drained and rinsed
- 0.25 cup cotija cheese
- 0.33 cup sour cream
- 1.5 tablespoon honey
- 0.5-1 tablespoon chipotle peppers in adobo
- 1 tablespoon lime juice
- 3 tablespoon fresh cilantro chopped
- 1-2 tablespoon water to thin the crema
- 0.25 teaspoon salt
Instructions
Instructions
- Pat the chicken dry and dice into small bite-sized pieces. Add the chicken to a large bowl. Add in marinade ingredients: oil, seasonings, lime juice, and chipotle pepper. Mix the chicken really well so it's evenly coated. Let the chicken sit for 15 minutes or up to 24 hours.
- While the chicken is marinating, start to make rice (cook according to the package) and prepare all the wrap ingredients, including the sauce/crema.
- To make the sauce, add all of the sauce ingredients to a high-speed blender or food processor. I use this one for smaller amounts of foods like dressings.
- Slice the veggies and mince the garlic. In a large skillet, add the marinated chicken and sauté on medium heat for about 12-15 minutes or until chicken bites are cooked through. Set cooked chicken aside.
- Wipe the pan clean with a paper towel and add in chopped peppers and onions and ½ teaspoon of oil to sauté the veggies. Sauté for about 8 minutes, add the garlic, and turn the heat down to low.
- Add the cooked chicken to the skillet and just let it warm a smidge, do not overcook it, just bring it back to temp.
- Once the chicken and veggies are warmed through, heat up your tortillas or wraps and start to stuff them. Start with rice, chicken, veggies, beans, corn, cheese and drizzle a generous amount of sauce over all the ingredients.
- Wrap the chipotle chicken and southwest ingredients up tightly like you would a burrito. Add more sauce as needed and enjoy!
Notes
Chicken thighs will also work, just cook for a bit less time, about 8-14 minutes. Be sure to get the mild or medium chipotle in adobo peppers if you are sensitive to heat. You can sub Greek yogurt (plain) or use dairy-free sour cream.
