Southwest Chicken Wrap

4.93 from 14 votes

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

Prep Time10

Cook Time30

Course: dinner, Main Course

Cuisine: Mexican

Diet: Low Fat

Servings:

Author: Bailey

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

⅓ cup sour cream *see notes
1½ 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 (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 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.

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

For a toasted tortilla, add a stuffed wrap or two to a pan on medium/high heat. Toast for a few minutes on each side. carefully turning over.

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.

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