Southwest Chicken Wrap

Chipotle style southwest chicken wraps are flavorful, packed with protein and veggies, and are perfect for a quick meal.

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Prep Time 10

Cook Time 30

Total Time 40

Cuisine Italian

Servings 4 wraps

Calories 656 kcal

Equipment

1 skillet or frying pan
1 sharp knives

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

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.