Southwest Chicken Wraps (Printable Version)
Bold, fresh wraps with marinated chicken, veggies, rice and creamy chipotle lime sauce – ready in 30 minutes and meal-prep friendly.
# Ingredients:
→ Chicken & Marinade
01 -
¾ lb boneless, skinless chicken breast
02 -
3 Tbsp olive oil
03 -
¼ cup fresh lime juice
04 -
1 tsp garlic powder
05 -
½ tsp chili powder
06 -
½ tsp smoked paprika
07 -
½ tsp onion powder
08 -
¼ tsp salt
09 -
1 Tbsp chipotle pepper in adobo
→ Wrap Fillings
10 -
4 large flour tortillas
11 -
1 cup uncooked rice
12 -
1 small red bell pepper, sliced
13 -
1 jalapeño, finely chopped
14 -
½ red onion, sliced
15 -
3 garlic cloves, minced
16 -
¾ cup corn kernels
17 -
1 cup black beans, drained and rinsed
18 -
¼ cup cotija cheese
→ Creamy Chipotle Sauce
19 -
⅓ cup sour cream
20 -
1½ Tbsp honey
21 -
½–1 Tbsp chipotle peppers in adobo
22 -
1 Tbsp lime juice
23 -
3 Tbsp fresh cilantro
24 -
1–2 Tbsp water (to thin)
25 -
¼ tsp salt
# Steps:
01 -
Dice chicken breast into uniform bite-sized pieces. Combine with olive oil, lime juice, garlic powder, chili powder, smoked paprika, onion powder, salt, and chipotle pepper. Allow to marinate for at least 15 minutes or refrigerate up to 24 hours for enhanced flavor.
02 -
Cook rice according to package instructions until tender. Meanwhile, blend sour cream, honey, chipotle peppers, lime juice, cilantro, water, and salt until smooth to create the chipotle sauce. Adjust consistency with water as needed.
03 -
Heat a skillet over medium heat. Add marinated chicken and cook for 12–15 minutes, stirring occasionally, until fully cooked through and slightly caramelized. Transfer to a plate and reserve.
04 -
In the same skillet, sauté bell pepper, red onion, and jalapeño with a drizzle of olive oil for 6–8 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Return chicken to the skillet and toss to combine, warming everything together.
05 -
Warm tortillas briefly. Layer each tortilla with rice, chicken-vegetable mixture, black beans, corn, and cotija cheese. Drizzle generously with chipotle sauce. Fold in sides and roll tightly like a burrito, securing the filling inside.
# Notes:
01 -
Marinate chicken at least 15 minutes for better flavor penetration
02 -
Cut chicken into evenly sized pieces to ensure uniform cooking
03 -
Use large tortillas to prevent tearing during wrapping
04 -
Start layering with rice to create a moisture barrier for the tortilla
05 -
Store assembled wraps without sauce in refrigerator up to 3 days
06 -
Freeze tightly wrapped for up to 2 months