Southwest Chicken Wrap: A Flavor-Packed Meal for Any Time of Day

Southwest Chicken Wrap: A Flavor-Packed Meal for Any Time of Day

Looking for a quick, flavorful, and satisfying meal that’s perfect for lunch or dinner? This Southwest Chicken Wrap checks all the boxes. Packed with marinated chicken, sautéed veggies, black beans, corn, and a zesty Southwest crema, it’s a crowd-pleasing recipe that brings bold flavors to your table.

This wrap takes inspiration from the bold and vibrant flavors of the Southwest, blending smoky chipotle, fresh lime, and creamy cotija cheese into a portable, satisfying meal. Whether you’re meal prepping, feeding a hungry family, or hosting guests, these wraps are guaranteed to impress.

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 45 minutes, making it perfect for busy weeknights.
• Packed with Flavor: The marinated chicken and Southwest crema deliver a smoky, tangy kick.
• Customizable: Swap or add ingredients to suit your taste—try adding avocado or swapping rice for quinoa.
• Family-Friendly: A hit with adults and kids alike, thanks to the balance of spice and creamy toppings.

Ingredients You’ll Need

For the Chicken Marinade:

• 0.75 lb chicken breasts, boneless and skinless
• ¼ cup lime juice (about one lime)
• ½ tsp chili powder
• ½ tsp onion powder
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp salt (more as needed)
• 3 tbsp olive oil
• 1 tbsp chipotle pepper in adobo

For the Wrap:

• 4 large tortillas
• 1 cup uncooked rice
• 1 small red bell pepper, chopped
• 1 jalapeño, chopped
• ½ red onion, sliced
• 3 garlic cloves, minced
• 1 tsp olive oil (for sautéing veggies)
• ¾ cup thawed or fresh corn kernels
• 1 cup black beans, drained and rinsed
• ¼ cup cotija cheese

For the Southwest Crema:

• ⅓ 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 (to thin the crema)
• ¼ tsp salt

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. Pat the chicken dry and dice it into small bite-sized pieces.
2. In a large bowl, combine lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, olive oil, and chipotle pepper.
3. Add the chicken and toss to coat evenly. Marinate for at least 15 minutes, or up to 24 hours for deeper flavor.

Step 2: Prepare the Ingredients

1. Cook the rice according to the package instructions.
2. Slice the bell pepper, jalapeño, and red onion. Mince the garlic.

Step 3: Make the Southwest Crema

1. In a high-speed blender or food processor, combine sour cream, honey, chipotle peppers, lime juice, cilantro, water, and salt.
2. Blend until smooth, adjusting the thickness with additional water if needed.

Step 4: Cook the Chicken and Vegetables

1. Heat a large skillet over medium heat. Add the marinated chicken and sauté for 12-15 minutes, or until fully cooked. Remove and set aside.
2. In the same skillet, heat 1 tsp of olive oil. Sauté the bell peppers, jalapeños, and red onion for about 8 minutes.
3. Add minced garlic and cook for 1 more minute. Return the cooked chicken to the skillet and warm through.

Step 5: Assemble the Wraps

1. Warm the tortillas for pliability.
2. Layer each tortilla with cooked rice, chicken and veggie mixture, black beans, corn, and cotija cheese.
3. Drizzle generously with Southwest crema and wrap tightly like a burrito.

Step 6: Serve and Enjoy
Serve the wraps warm, with extra crema on the side for dipping.

Chef’s Tips

• Use Fresh Tortillas: Warming the tortillas makes them easier to roll and enhances the flavor.
• Spice Level: Adjust the heat by using more or less chipotle in adobo or adding a dash of hot sauce.
• Meal Prep: Make the filling and crema in advance for a quick assembly during the week.

Recipe Variations

• Vegetarian Option: Substitute the chicken with grilled tofu or sautéed mushrooms.
• Grain-Free Wraps: Use lettuce leaves or grain-free tortillas for a lighter version.
• Add Avocado: Include slices of creamy avocado for extra richness.