Southwest Chicken Wrap
A delicious and easy meal, perfect for a quick lunch or dinner. This wrap features spiced chicken, fresh vegetables, and creamy sauce, making it customizable and packed with flavor.
Ingredients
For the chicken marinade
- 0.75 lb boneless, skinless chicken breasts Diced for marinating
- ¼ cup lime juice
- ½ tsp chili powder
- ½ tsp onion powder
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp salt
- 3 tbsp olive oil
- 1 Tbsp chipotle pepper in adobo
For the wraps
- 4 large tortillas
- 1 cup uncooked rice Cook according to package instructions
- 1 small red bell pepper Chopped
- 1 none jalapeño Sliced
- ½ red onion sliced
- 3 cloves garlic Minced
- 1 tsp olive oil For sautéing
- ¾ cup corn kernels
- 1 cup black beans
- ¼ cup cotija cheese
- ⅓ cup sour cream
- 1½ Tbsp honey
- ½-1 Tbsp chipotle peppers in adobo
- 1 Tbsp lime juice
- 3 Tbsp fresh cilantro, chopped
- 1-2 Tbsp water To adjust sauce consistency
- ¼ tsp salt
Instructions
Preparation
- Marinate the diced chicken in lime juice, olive oil, seasonings, and chipotle for at least 15 minutes.
- Cook rice according to package instructions.
Cooking
- Sauté marinated chicken in a skillet over medium heat for 12-15 minutes until cooked through.
- In the same skillet, sauté chopped peppers and onions until tender; then add garlic and the cooked chicken back to warm through.
Assembly
- Assemble wraps by layering rice, chicken mixture, beans, corn, cheese, and sauce on each tortilla.
- Roll tightly like a burrito and serve immediately.
Notes
Serve warm, optionally with guacamole or salsa for dipping. Add lime wedges on the side for fresh citrus.