Chipotle style southwest chicken wraps are protein packed, flavorful and loaded with veggies. Ready in about 30 minutes and perfect for lunch or dinner.

Why Make This Chipotle Chicken Wrap

These southwest chipotle chicken wraps are spicy, loaded with veggies and have the perfect juicy marinated chicken. They are filled to the brim and drizzled with a creamy sauce you will love.

These wraps are wonderful for meal prep, they seem to get better and better as the week goes on. My husband loves them in his lunch and we both enjoy them monthly for dinner. If you love these, check out my Chipotle Chicken Bowls. If you want a more elevated meal, I highly recommend my Sausage Risotto.

Ingredients Needed

Chicken. I use chicken breasts, boneless and skinless but you can use thighs if you prefer a more tender cut of meat.

Seasonings. Garlic, onion, smoked paprika, chili powder.

Chipotle Peppers. You will need a small can of chipotle peppers in adobo sauce. This is used to marinate the chicken and for the sauce. You can make Chipotle Chicken Tacos with any leftover peppers in adobo.

Honey. You will need honey (not pictured) to help flavor the sauce for these chipotle chicken wraps.

Sour Cream. You will need this for the dressing, it is the base of the sauce. You can use plain greek yogurt for extra protein if needed.

Black Beans. Use canned black beans that are rinsed and drained.

Corn. Any corn of choice will work! Use fresh off the cob corn kernels or frozen, thawed corn kernels.

Recipe Variations

Bell Pepper. Use any pepper of choice you prefer.

Sour Cream. You can use dairy free sour cream or use a plain greek yogurt for the base of the sauce. Mayo will also work.

Chicken Breasts. You can use chicken thighs for a more tender cut of chicken. Steak will also work wonderfully, just cook for less time (130º-140º internal temp).

Honey. You can also use maple syrup.

Steps To Make

Step One. 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 marinate for 15 minutes or up to 24 hours. 

Step Two. While the chicken is marinating, start to make rice and prepare all the wrap ingredients, including the sauce. 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.

Step Three. Slice and dice 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.

Step Four. Set cooked chicken aside. Wipe the pan clean with a paper towel and add in chopped peppers and onions and ½ tsp of oil to sauté the veggies. Sauté for about 5 minutes and turn the heat down to low. Add the cooked chicken to the skillet and just let it warm a smidge, *do not over cook it*, just bring it back to temp.

Step Five. Once the chicken and veggies are warmed through, heat up your tortillas or wraps and start to stuff them. Start with rice, chicken, veggies, cheese and drizzle a generous amount of sauce over all the ingredients.

Step Six. Wrap the chipotle chicken and southwest ingredients up tightly like you would a burrito. Add more sauce as needed and enjoy!

Recipe FAQs

Recipe Tips

For tightly put together wraps, don’t over stuff them! This will prevent breaking and tears in the tortilla.

Keep leftover sauce on the side for dipping.

Store leftover wraps in an airtight container in the fridge for up to 4 days or freeze in an airtight container or bag for up to 2 months.

Recipe Pairings

This recipe is wonderful on it’s own but it pairs nicely with Asian Cabbage Salad, Kale Salad, Crispy Avocado Fries or Greek Cucumber Salad.

Other Wraps To Enjoy

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