Chipotle Southwest Chicken Wraps (Printable Version)

Tender chicken, black beans, and veggies wrapped with smoky chipotle sauce - ready in 30 minutes and perfect for any meal.

# Ingredients:

→ For the Chicken

01 - 450g boneless, skinless chicken breasts, diced into bite-sized pieces
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon chili powder
07 - 1 tablespoon lime juice
08 - 1 chipotle pepper in adobo, finely chopped

→ For the Chipotle Sauce

09 - 240g sour cream (or Greek yogurt)
10 - 2 tablespoons adobo sauce from canned chipotle peppers
11 - 1 tablespoon honey
12 - 1 lime, juiced
13 - 1/2 teaspoon salt

→ For the Filling

14 - 1 red bell pepper, thinly sliced
15 - 1 yellow onion, thinly sliced
16 - 2 cloves garlic, minced
17 - 1 can (400g) black beans, rinsed and drained
18 - 150g corn kernels (fresh, frozen or canned)
19 - 150g cooked rice
20 - 100g shredded cheddar cheese
21 - 4 large flour tortillas
22 - 1/2 teaspoon olive oil for sautéing vegetables

# Steps:

01 - Pat the chicken dry and dice into bite-sized pieces. In a large bowl, toss chicken with olive oil, garlic powder, onion powder, smoked paprika, chili powder, lime juice, and chopped chipotle pepper until evenly coated. Allow to marinate for at least 15 minutes, or cover and refrigerate for up to 24 hours for deeper flavor.
02 - While chicken marinates, cook rice according to package instructions. For the sauce, combine sour cream, adobo sauce, honey, lime juice, and salt in a blender or food processor. Blend until smooth and creamy. Set aside.
03 - Heat a large skillet over medium heat. Add the marinated chicken and cook for 12-15 minutes, stirring occasionally, until fully cooked with no pink remaining and internal temperature reaches 75°C. Remove chicken from pan and set aside.
04 - Wipe the skillet clean and return to medium heat. Add 1/2 teaspoon oil and sauté bell peppers and onions for about 5 minutes until slightly softened. Reduce heat to low, add minced garlic and cook for 30 seconds until fragrant. Return the cooked chicken to the pan and stir to combine and warm through.
05 - Warm tortillas according to package instructions. Layer each tortilla with cooked rice, chicken and vegetable mixture, black beans, corn, and shredded cheese. Drizzle generously with the creamy chipotle sauce.
06 - Fold in the sides of each tortilla and roll tightly from the bottom up, like a burrito. For a crispy exterior, toast the wrapped tortillas in a dry skillet over medium heat for 1-2 minutes per side. Serve with additional chipotle sauce for dipping.

# Notes:

01 - Don't overfill the wraps to prevent tearing during rolling
02 - For meal prep, wrap individually in foil before storing
03 - To reduce spiciness, use chipotle powder instead of peppers in adobo

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