Name: Southwest Chicken Wrap
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 0.75 lb boneless, skinless chicken breasts; 1/4 cup lime juice (about 1 lime); 1/2 tsp chili powder; 1/2 tsp onion powder; 1 tsp garlic powder; 1/2 tsp smoked paprika; 1/4 tsp salt (plus more to taste); 3 tbsp olive oil; 1 tbsp chipotle pepper in adobo; 4 large tortillas; 1 cup uncooked rice (cook per package instructions); 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 corn (fresh or thawed); 1 cup black beans, drained and rinsed; 1/4 cup Cotija cheese; 1/3 cup sour cream (or plain Greek yogurt); 1 1/2 tbsp honey; 1/2–1 tbsp chipotle in adobo; 1 tbsp lime juice; 3 tbsp fresh cilantro, chopped; 1–2 tbsp water (to thin); 1/4 tsp salt

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The Southwest Chicken Wrap is a vibrant and satisfying meal packed with bold flavors, protein, and a medley of colorful vegetables. Featuring tender marinated chicken, sautéed peppers and onions, black beans, corn, and rice, all wrapped in a soft tortilla and drizzled with a zesty homemade southwest crema, this wrap is perfect for lunch, dinner, or meal prep. It’s a wholesome and delicious option ready in about 30 minutes.

Why You’ll Love This Recipe

Flavor-packed: Marinated chicken with chipotle and lime, paired with fresh veggies and a creamy, slightly sweet southwest crema.
Well-balanced: Offers a great mix of protein, fiber, and healthy fats for a complete and filling meal.
Versatile: Ideal for meal prep, easy lunches, or hearty dinners—and can be customized to suit your taste.
Toasty option: Can be pan-toasted for added texture and warmth.
Freezer-friendly: These wraps store and reheat well, making them great for busy weeks.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken:

chicken breasts (or thighs), boneless and skinless
lime juice
chili powder
onion powder
garlic powder
smoked paprika
salt
olive oil
chipotle pepper in adobo

For the Southwest Wrap:

large tortillas
uncooked rice
red bell pepper
jalapeño
red onion, sliced
garlic cloves, minced
olive oil
corn kernels (thawed or fresh)
black beans, drained and rinsed
cotija cheese

For the Southwest Crema:

sour cream (or Greek yogurt or dairy-free alternative)
honey
chipotle peppers in adobo
lime juice
fresh cilantro, chopped
water (to thin as needed)
salt

Directions

Marinate the Chicken:
Pat the chicken dry and dice into small pieces. In a large bowl, combine the chicken with lime juice, olive oil, chipotle pepper, and seasonings. Mix well and let sit for at least 15 minutes (up to 24 hours in the fridge).
Cook the Rice:
While the chicken marinates, cook the rice according to package instructions.
Make the Crema:
In a blender or food processor, combine all crema ingredients and blend until smooth. Add water a tablespoon at a time to thin to your desired consistency. Set aside.
Cook the Chicken:
Heat a skillet over medium heat. Sauté the marinated chicken for 12–15 minutes, or until fully cooked through. Remove from the pan and set aside.
Sauté the Vegetables:
Wipe the pan clean. Add ½ tsp olive oil and sauté the red bell pepper, jalapeño, and onion for about 8 minutes. Add the minced garlic and reduce heat. Return the chicken to the skillet to warm briefly.
Assemble the Wraps:
Warm the tortillas. Layer with rice, chicken and veggie mixture, black beans, corn, and cotija cheese. Drizzle with southwest crema.
Wrap and Serve:
Fold tightly like a burrito. Toast in a skillet for extra crispness if desired. Serve with extra crema for dipping.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Use chicken thighs for a juicier texture—just reduce the cooking time slightly.
Add greens: Toss in chopped lettuce or spinach for extra crunch and nutrition.
Make it spicy: Increase the chipotle or add hot sauce to the crema.
Swap rice: Use brown rice, quinoa, or cauliflower rice for a lower-carb option.
Go vegetarian: Omit the chicken and double the beans or add grilled tofu or mushrooms.

Storage/Reheating

Wraps can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them tightly wrapped in plastic or foil, then place in a freezer-safe container or bag for up to 2 months.

Reheat refrigerated wraps in a skillet over medium heat or in the air fryer.
To reheat from frozen, thaw in the fridge overnight, then warm in a skillet, oven, or microwave.

Keep leftover crema in a separate container in the fridge for up to 5 days.

FAQs

Can I make this ahead of time?

Yes, all components can be prepped ahead and assembled when ready to serve.

What kind of tortillas should I use?

Large flour tortillas work best for wrapping. You can also use whole wheat, spinach, or gluten-free options.

Is this dish freezer-friendly?

Yes, the wraps freeze well. Wrap individually for best results.

Can I use canned corn?

Yes, drained canned corn is a convenient alternative to fresh or frozen.

What can I use instead of cotija cheese?

Feta or queso fresco are good substitutes, or omit for a dairy-free version.

Is the chipotle in adobo very spicy?

It has moderate heat. Adjust the amount based on your spice tolerance, or use mild varieties.

Can I use store-bought southwest sauce?

You can, but the homemade crema offers fresher flavor and is easy to make.

How do I keep my tortillas from tearing?

Warm them slightly before filling, and avoid overstuffing.

What side dishes go well with this wrap?

Try tortilla chips and guacamole, a side salad, or grilled vegetables.

Can I make this dairy-free?

Yes, use a plant-based sour cream and omit the cheese or use a dairy-free alternative.

Conclusion

The Southwest Chicken Wrap is a delicious and balanced meal that’s perfect for busy weekdays or casual dinners. With flavorful marinated chicken, vibrant veggies, creamy chipotle crema, and satisfying toppings all wrapped up in a warm tortilla, it delivers comfort and convenience without sacrificing nutrition. Whether served fresh or made ahead for meal prep, this wrap is a wholesome, crowd-pleasing favorite.

Southwest Chicken Wrap

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These flavorful Southwest Chicken Wraps are packed with protein, bold spices, colorful veggies, black beans, corn, and a creamy chipotle-lime crema. Quick to make and perfect for meal prep, lunch, or dinner with a Tex-Mex twist.

Author: Asma
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 wraps
Category: Dinner, Main Course
Method: Skillet
Cuisine: Mexican

Instructions

Marinate Chicken:
Dice chicken into bite-sized pieces and mix with lime juice, seasonings, chipotle pepper, and olive oil. Let sit for 15 minutes (or up to 24 hours).
Cook Rice & Prep Sauce:
Cook rice according to package. Blend all crema ingredients in a high-speed blender until smooth.
Cook Chicken:
In a large skillet, cook marinated chicken over medium heat for 12–15 minutes until fully cooked. Remove from skillet.
Sauté Veggies:
Wipe skillet clean. Add 1 tsp olive oil, peppers, and onion. Sauté for 8 minutes, then add garlic and cook for 1 more minute.
Combine:
Return cooked chicken to pan to warm slightly. Heat tortillas.
Assemble Wraps:
Layer rice, chicken, veggies, black beans, corn, and cheese in each tortilla. Drizzle with chipotle crema. Wrap tightly burrito-style.
Optional Toasting:
Place wraps in a pan and toast over medium-high heat until golden on each side for extra crunch.

Notes

For a milder flavor, choose mild chipotle in adobo.
Sub Greek yogurt for a lighter crema.
Use chicken thighs if preferred (cook time may be shorter).
Don’t overfill wraps to avoid tearing.
Store in fridge for up to 4 days or freeze for 2 months.