Description
Southwest chicken wraps are protein packed, flavorful and loaded with veggies. Ready in about 30 minutes and perfect for lunch or dinner.
Ingredients
Scale
- .75 lb chicken breasts, boneless and skinless
- 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
- 4 large tortillas
- 1 cup uncooked rice
- 1 small red bell pepper
- 1 jalapeño
- ½ red onion, sliced
- 3 garlic cloves, minced
- 1 tsp olive oil
- ¾ cup thawed or fresh corn kernels
- 1 cup black beans, drained and rinsed
- ¼ cup cotija cheese
- â…“ 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
- ¼ tsp salt
Instructions
- Step 1: Pat the chicken dry and dice into small bite sized pieces. Add the chicken to a large bowl. Add in marinade ingredients, oil, seasonings, lime juice and chipotle pepper. Mix the chicken really well so it’s evenly coated. Let the chicken sit for 15 minutes or up to 24 hours.
- Step 2: While the chicken is marinating, start to make rice (cook according to the package) and prepare all the wrap ingredients, including the sauce/crema. To make the sauce, add all of the sauce ingredients to a high speed blender or food processor.
- Step 3: Slice the veggies and mince the garlic. In a large skillet, add the marinated chicken and sauté on medium heat for about 12-15 minutes or until chicken bites are cooked through. Set cooked chicken aside.
- Step 4: Wipe the pan clean with a paper towel and add in chopped peppers and onions and ½ tsp of oil to sauté the veggies. Sauté for about 8 minutes add the garlic, and turn the heat down to low. Add the cooked chicken to the skillet and just let it warm a smidge, do not over cook it, just bring it back to temp.
- Step 5: Once the chicken and veggies are warmed through, heat up your tortillas or wraps and start to stuff them. Start with rice, chicken, veggies, beans, corn, cheese and drizzle a generous amount of sauce over all the ingredients.
- Step 6: Wrap the chipotle chicken and southwest ingredients up tightly like you would a burrito. Add more sauce as needed and enjoy!
Notes
Chicken thighs can be used as a substitute for breasts. For less heat, use mild chipotle peppers or chipotle powder. Plain Greek yogurt or dairy-free sour cream can replace sour cream. To prevent tortillas from tearing, avoid overstuffing. For a toasted finish, heat the wrapped burrito in a pan on medium-high heat for a few minutes per side. Store wraps in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 wrap
- Calories: 656 kcal
- Sugar: 12 g
- Sodium: 738 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.01 g
- Carbohydrates: 82 g
- Fiber: 8 g
- Protein: 31 g
- Cholesterol: 74 mg