Description
Delicious and easy Southwest Chicken Wraps feature juicy marinated chicken, zesty rice, fresh sautéed vegetables, black beans, corn, cotija cheese, and a creamy chipotle-lime crema. These wraps are perfect for a satisfying lunch or flavorful dinner, with bold Tex-Mex flavors and plenty of customizable options.
Ingredients
Units
Scale
For The Chicken
- 0.75 lb chicken breasts, boneless and skinless (or thighs)
- 1/4 cup lime juice (about one lime)
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt (more as needed)
- 3 tbsp olive oil
- 1 tbsp chipotle pepper in adobo
For The Southwest Wrap
- 4 large tortillas
- 1 cup uncooked rice
- 1 small red bell pepper, chopped
- 1 jalapeño, chopped
- 1/2 red onion, sliced
- 3 garlic cloves, minced
- 1 tsp olive oil (for sautéing veggies)
- 3/4 cup thawed or fresh corn kernels
- 1 cup black beans, drained and rinsed
- 1/4 cup cotija cheese
For The Southwest Crema
- 1/3 cup sour cream (or Greek yogurt or dairy-free alternative)
- 1 1/2 tbsp honey
- 1/2 to 1 tbsp chipotle peppers in adobo
- 1 tbsp lime juice
- 3 tbsp fresh cilantro, chopped
- 1–2 tbsp water (to thin crema as needed)
- 1/4 tsp salt
Instructions
- Marinate the Chicken: Pat chicken dry and dice into small, bite-sized pieces. In a large bowl, add chicken, lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, olive oil, and chipotle pepper in adobo. Mix thoroughly until chicken pieces are evenly coated. Set aside to marinate for at least 15 minutes, or refrigerate for up to 24 hours for deeper flavor.
- Cook the Rice and Prepare Crema: While chicken marinates, cook rice according to package instructions. For the Southwest Crema, combine sour cream, honey, chipotle peppers in adobo, lime juice, cilantro, salt, and water in a high-speed blender or food processor. Blend until smooth and creamy. Adjust thickness with a little extra water if needed. Set aside.
- Sauté the Chicken: Slice veggies and mince garlic. In a large skillet over medium heat, add the marinated chicken and sauté for 12–15 minutes until cooked through. Remove chicken from skillet and set aside.
- Sauté the Vegetables: Wipe down skillet, add 1 tsp olive oil, then add chopped bell pepper, jalapeño, and red onion. Sauté for about 8 minutes until softened. Add minced garlic, cook for 1 more minute, then return the cooked chicken to the skillet. Warm everything together briefly on low heat, just enough to heat through but not overcook the chicken.
- Assemble the Wraps: Warm tortillas. Layer each tortilla with rice, chicken, sautéed veggies, black beans, corn, and cotija cheese. Drizzle generously with southwest crema over the fillings.
- Wrap & Serve: Fold each tortilla tightly into a burrito-style wrap. For extra texture, optionally toast each wrap on a skillet over medium-high heat for a few minutes per side until golden. Slice in half, add more sauce as desired, and serve immediately. Enjoy!
Notes
- Chicken thighs can be used for juicier meat; just cook for 8–14 minutes until done.
- Use mild or medium chipotle in adobo if sensitive to spice.
- Swap Greek yogurt or dairy-free sour cream for a lighter or vegan crema.
- Don’t overstuff wraps to prevent tearing.
- Store leftover sauce separately for dipping.
- For toasted wraps, sear in a pan a few minutes per side after wrapping.
- Leftover wraps store in an airtight container up to 4 days in fridge or 2 months in freezer.
- Reheat wraps in the skillet or air fryer for best texture.
Nutrition
- Serving Size: 1 wrap
- Calories: 656
- Sugar: 12g
- Sodium: 738mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0.01g
- Carbohydrates: 82g
- Fiber: 8g
- Protein: 31g
- Cholesterol: 74mg
