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Spicy Southwest Chicken Wrap Recipe

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4.8 from 72 reviews

This Southwest Chicken Wrap is a flavorful and satisfying meal featuring tender, marinated chicken breast seasoned with smoky spices, paired with a vibrant mix of vegetables, black beans, and corn. Wrapped in warm tortillas and topped with a creamy, tangy chipotle-lime sauce, these wraps deliver a delicious combination of textures and bold southwestern-inspired flavors perfect for a quick lunch or dinner.

Ingredients

Chicken Marinade

  • 0.75 lb boneless, skinless chicken breasts
  • 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

Vegetable & Rice Filling

  • 1 cup uncooked rice
  • 1 small red bell pepper, diced
  • 1 jalapeño, finely chopped
  • ½ red onion, sliced
  • 3 garlic cloves, minced
  • 1 tsp olive oil
  • ¾ cup corn kernels
  • 1 cup black beans, rinsed and drained

Wrap Assembly & Sauce

  • 4 large tortillas
  • ¼ cup cotija cheese, crumbled
  • 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 sauce, if needed)
  • ¼ tsp salt

Instructions

  1. Marinate the Chicken: In a bowl, combine lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, olive oil, and chipotle pepper in adobo. Add the chicken breasts and coat well. Let it marinate for at least 10 minutes to absorb the bold southwestern flavors.
  2. Cook the Rice: While the chicken marinates, cook 1 cup of rice according to package instructions until fluffy. Set aside.
  3. Prepare the Vegetables: Dice the red bell pepper, finely chop the jalapeño, slice the red onion, and mince the garlic cloves. These fresh vegetables will add tasty crunch and spice to the wrap.
  4. Sauté the Veggies: Heat 1 tsp olive oil in a skillet over medium heat. Add the garlic, onion, jalapeño, and red bell pepper. Cook for about 4-5 minutes until softened but still slightly crisp.
  5. Add Corn and Beans: Stir in the corn kernels and black beans. Continue cooking for 2-3 more minutes until heated through. Remove from heat and mix in the cooked rice.
  6. Cook the Chicken: In a separate skillet over medium-high heat, cook the marinated chicken breasts for about 5-7 minutes per side or until fully cooked and nicely browned. Remove from heat and let the chicken rest for a few minutes before slicing into thin strips.
  7. Make the Chipotle Lime Sauce: In a small bowl, whisk together sour cream, honey, chipotle peppers in adobo, lime juice, chopped cilantro, salt, and 1-2 Tbsp water to thin the sauce to desired consistency.
  8. Assemble the Wraps: Warm the tortillas briefly in a dry skillet or microwave for pliability. Lay each tortilla flat, spread a generous spoonful of the rice and veggie mixture, add sliced chicken strips, drizzle with the chipotle lime sauce, and sprinkle cotija cheese on top.
  9. Roll and Serve: Fold in the sides of the tortilla and roll tightly to enclose the filling. Serve immediately for a delicious, hearty meal with vibrant southwestern flair.

Notes

  • Adjust chipotle peppers to your preferred spice level.
  • You can use cooked chicken leftovers instead of fresh marinated chicken for a quicker meal.
  • Black beans can be substituted with pinto beans if preferred.
  • For a lower calorie option, substitute sour cream with Greek yogurt.
  • Serve with extra lime wedges and cilantro for added freshness.

Find it online: https://mealoria.com/spicy-southwest-chicken-wrap-recipe/