Ingredients
Marinated Chicken
- 0.75 lb chicken breasts, boneless and skinless
- 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
Wrap Fillings and Veggies
- 4 large tortillas
- 1 cup uncooked rice
- 1 small red bell pepper, chopped
- 1 jalapeño, chopped
- ½ red onion, sliced
- 3 garlic cloves, minced
- 1 tsp olive oil (for sautéing veggies)
- ¾ cup thawed or fresh corn kernels
- 1 cup black beans, drained and rinsed
- ¼ cup cotija cheese
Chipotle Crema Sauce
- 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 thin the crema)
- ¼ tsp salt
Instructions
- Marinate the Chicken: Pat the chicken breasts dry and dice into small bite-sized pieces. Place the chicken in a large bowl. Add lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, olive oil, and chipotle pepper in adobo to the bowl. Mix thoroughly to evenly coat the chicken. Let it marinate for at least 15 minutes or up to 24 hours in the refrigerator for best flavor.
- Prepare Rice and Sauce: While the chicken marinates, cook the rice according to the package instructions. Next, prepare the chipotle crema by combining sour cream, honey, chipotle peppers in adobo, lime juice, chopped cilantro, water, and salt in a high-speed blender or food processor. Blend until smooth and creamy. Set aside.
- Sauté the Chicken: Slice the red bell pepper, jalapeño, and onion. Mince the garlic cloves. Heat a large skillet over medium heat and add the marinated chicken pieces. Sauté the chicken for 12-15 minutes, stirring occasionally, until fully cooked and slightly browned. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Wipe the skillet clean with a paper towel. Add ½ tsp olive oil to the pan along with the chopped peppers and onions. Sauté over medium heat for about 8 minutes until they begin to soften. Add the minced garlic, reduce the heat to low, and cook for an additional minute. Return the cooked chicken to the skillet and warm through gently without overcooking.
- Assemble the Wraps: Warm the tortillas to make them pliable. Lay each tortilla flat and layer with cooked rice, the sautéed chicken and vegetable mixture, black beans, corn kernels, cotija cheese, and drizzle generously with the prepared chipotle crema sauce.
- Wrap and Serve: Fold the sides of the tortilla over the filling and roll up tightly like a burrito. Add extra sauce if desired. Serve immediately and enjoy your flavorful Southwest Chicken Wraps!
Notes
- Marinate the chicken up to 24 hours ahead for enhanced flavor and tenderness.
- Adjust the amount of chipotle pepper in adobo in the marinade and sauce to control the spice level.
- Sour cream can be substituted with Greek yogurt for a lighter crema variant.
- Rice can be replaced with cauliflower rice for a low-carb option.
- Heat tortillas briefly in a skillet or microwave to prevent cracking when wrapping.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 25 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Southwestern American
