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Delicious Southwest Chicken Wrap with fresh ingredients and bold flavors

Southwest Chicken Wrap

A flavorful and adaptable wrap filled with spiced chicken, fresh veggies, and a creamy chipotle-honey lime sauce, perfect for a weeknight meal or packed lunch.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Southwestern
Calories: 480
Ingredients Method Notes

Ingredients
  

For the chicken marinade
  • 0.75 lb boneless, skinless chicken breasts
  • 0.25 cup lime juice
  • 0.5 tsp chili powder
  • 0.5 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp salt
  • 3 tbsp olive oil
  • 1 Tbsp chipotle pepper in adobo
For the wrapping
  • 4 large tortillas
  • 1 cup uncooked rice
  • 1 small red bell pepper
  • 0.5 red onion sliced
  • 3 cloves garlic, minced
  • 1 tsp olive oil (for veggies)
  • 0.75 cup corn kernels fresh, canned, or thawed frozen
  • 1 cup black beans rinsed and drained
  • 0.25 cup cotija cheese
For the chipotle-honey lime sauce
  • 0.33 cup sour cream
  • 1.5 Tbsp honey
  • 0.5–1 Tbsp chipotle peppers in adobo adjust for heat
  • 1 Tbsp lime juice for sauce
  • 3 Tbsp fresh cilantro, chopped
  • 1–2 Tbsp water to thin sauce if needed
  • 0.25 tsp salt for sauce

Method
 

Preparation and Marination
  1. Dice the chicken breasts into bite-sized pieces.
  2. In a large bowl, whisk together lime juice, olive oil, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle pepper.
  3. Add chicken pieces to the marinade and toss to coat; marinate for at least 15 minutes or up to 2 hours.
  4. Tip: For deeper flavor, marinate overnight.
Cooking the Rice
  1. Cook rice according to package instructions and set aside.
  2. Tip: For extra flavor, cook rice in chicken broth and add lime and cilantro when done.
Sautéing the Chicken
  1. Heat a skillet over medium heat and add a drizzle of olive oil if needed.
  2. Add marinated chicken and cook until cooked through and slightly charred, about 12–15 minutes.
Cooking the Vegetables
  1. In the same skillet, add olive oil and heat over medium.
  2. Add bell pepper, red onion, and jalapeño, and cook until softened and slightly caramelized, about 5–7 minutes.
  3. Add minced garlic and sauté until fragrant, about 30–60 seconds.
  4. Return cooked chicken to the pan and toss to combine.
Preparing Corn and Beans
  1. Combine corn with black beans and season lightly with salt and chili powder, if desired.
Making the Sauce
  1. Whisk together sour cream, honey, chipotle, lime juice, cilantro, water, and salt in a small bowl.
  2. Tip: For a smoother sauce, blend until smooth.
Assembling the Wraps
  1. Warm tortillas for easy folding.
  2. Layer rice, chicken and veggie mixture, corn and beans, cotija, and sauce on each tortilla.
  3. Fold sides in and roll tightly; serve immediately.

Notes

This recipe is flexible; use brown rice, quinoa, or rotisserie chicken for convenience. Cotija can be substituted with feta or queso fresco.