Print

Southwest Chicken Wrap

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

For the Chicken

  • 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

For the Wraps

  • 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

Southwest Crema

  • 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

Instructions

  1. 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).

  2. Cook Rice & Prep Sauce:
    Cook rice according to package. Blend all crema ingredients in a high-speed blender until smooth.

  3. Cook Chicken:
    In a large skillet, cook marinated chicken over medium heat for 12–15 minutes until fully cooked. Remove from skillet.

  4. 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.

  5. Combine:
    Return cooked chicken to pan to warm slightly. Heat tortillas.

  6. Assemble Wraps:
    Layer rice, chicken, veggies, black beans, corn, and cheese in each tortilla. Drizzle with chipotle crema. Wrap tightly burrito-style.

  7. 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.

Find it online: https://yumfoodusa.com/southwest-chicken-wrap/