Southwest Chicken Wrap

5 from 9 votes
Jump to Recipe

This post may contain affiliate links.

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

Ceramic plate with southwest wraps on it and sauce.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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

Chipotle chicken wrap ingredients needed for this recipe in small bowls and on plates.

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

Chicken marinating in chipotle sauce in a clear glass bowl.

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.

chipotle chicken wrap steps on a cutting bard,

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.

Grey skillet with diced veggies in it.

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!

wraps on a grey plate up close with beans and sauce.

Recipe FAQs

Are these southwest wraps spicy?

These wraps are a little spicy! You can tone the spice down a lot by skipping the Jalapeño and using chipotle powder instead of chipotle peppers in adobo, they tend to be a bit spicy!

Will these wraps keep?

Yes! These are great for meal prep. You can make them ahead of time, wrap them tightly in tin foil and keep in the fridge for up to 4 days or freeze them in the tin foil and in an ziplock bag for up to 3 months. Just pull them out, put on plate and microwave until heated through.

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

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Plate with southwest chicken wraps and sauce on a spoon.
5 from 9 votes

Southwest Chicken Wrap

Southwest chicken wraps are protein packed, flavorful and loaded with veggies. Ready in about 30 minutes and perfect for lunch or dinner.
Prep: 10 minutes
Cook: 30 minutes
Servings: 4

Equipment

  • skillet or frying pan
  • sharp knives

Ingredients 

For The Chicken

  • .75 lb chicken breasts, boneless and skinless, *see notes
  • ¼ cup lime juice , about one lime
  • ½ tsp chili powder
  • ½ tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp salt , *more as needed
  • 3 tbsp olive oil
  • 1 Tbsp chipotle pepper in adobo , *see notes

Southwest Wrap

  • 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 thawed or fresh corn kernels
  • 1 cup black beans, drained and rinsed
  • ¼ cup cotija cheese

Southwest Crema

  • cup sour cream , *see notes
  • Tbsp honey
  • ½-1 Tbsp chipotle peppers in adobo
  • 1 Tbsp lime juice
  • 3 Tbsp fresh cilantro, chopped
  • 1-2 Tbsp water, *to thin the crema a bit
  • ¼ tsp 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 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 tsp 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 over cook 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. 
Use any excess crema for dipping and enjoying. 
Store leftover wraps in an airtight container in the fridge for up to 4 days, reheat in the skillet or air fryer. Freeze in an airtight bag in the freezer for up to 2 months. 

Nutrition

Serving: 1wrap | Calories: 656kcal | Carbohydrates: 82g | Protein: 31g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 738mg | Potassium: 792mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1086IU | Vitamin C: 39mg | Calcium: 154mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 30 minutes
Course: dinner, Main Course
Cuisine: Mexican
Servings: 4
Calories: 656
Keyword: 30 minute, Chicken
Like this recipe? Leave a comment below!

About Bailey


You may also like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

  1. 5 stars
    I’m excited to make these. Do you think they will taste as good without the crema? I imagine so!

  2. I take it the tortilla is not included in the macros?

    1. Hi Michelle!
      This was brought to my attention today and I have added it in! So sorry about that I missed it when I published the recipe, If you want to cut back the calorie intake you can definitely use less rice in the wraps, there is loads of flavor from the chicken, veggies and sauce. 🙂 enjoy!

  3. 5 stars
    Very delicious!!
    I love the sauce! It tasted so good and the flavors really complimented the veggies and proteins in the burrito. I lightly browned the burritos in oil in the pan to give them a crispy finish. Will definitely make this again! Thank you!!

    1. Hi Josie!
      so happy you enjoyed these loaded wraps – thank you for coming back to let me know!

  4. 5 stars
    This was so good I could cry. My first bite was heaven. BEST recipe to date and I love all your recipes 🥰

  5. 5 stars
    These wraps were insane so so good and super spicy. I loved them.

  6. 5 stars
    YUM everyone needs to try these. The sauce was so good.