Description
Delicious southwest chicken wraps filled with marinated chicken, sautéed veggies, black beans, and a flavorful crema.
Ingredients
Scale
- 0 lb chicken breasts, boneless and skinless
- 1/4 cup lime juice (about one lime)
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt (more as needed)
- 3 tbsp olive oil
- 1 tbsp chipotle pepper in adobo
- 4 large tortillas
- 1 cup uncooked rice
- 1 small red bell pepper
- 1 jalapeño
- 1/2 red onion, sliced
- 3 garlic cloves, minced
- 1 tsp olive oil (to sauté the veggies)
- 3/4 cup thawed or fresh corn kernels
- 1 cup black beans, drained and rinsed
- 1/4 cup cotija cheese
- 1/3 cup sour cream
- 1 1/2 tbsp honey
- 1/2–1 tbsp chipotle peppers in adobo
- 1 tbsp lime juice
- 3 tbsp fresh cilantro, chopped
- 1–2 tbsp water (to thin the crema as needed)
- 1/4 tsp salt
Instructions
- In a bowl, whisk together 1/4 cup lime juice, 1/2 tsp chili powder, 1/2 tsp onion powder, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, 3 tbsp olive oil, and 1 tbsp chipotle pepper in adobo. Add the chicken breasts and coat thoroughly. Marinate for at least 15 minutes (or up to 2 hours if you have time).
- Heat a skillet over medium heat and cook the marinated chicken breasts for 5-7 minutes per side, or until cooked through (internal temp 165°F). Let rest, then slice thinly.
- Prepare 1 cup uncooked rice according to package instructions while the chicken is marinating and cooking.
- Heat 1 tsp olive oil in a skillet over medium heat. Add 1 small red bell pepper (diced), 1 jalapeño (diced or sliced), 1/2 red onion (sliced), and 3 minced garlic cloves. Stir and sauté for about 3–5 minutes until veggies are fragrant and slightly softened.
- Add 3/4 cup corn kernels and 1 cup black beans to the veggie mixture, and cook for another 2 minutes. Season to taste and remove from heat.
- In a small bowl, mix together 1/3 cup sour cream, 1 1/2 tbsp honey, 1/2-1 tbsp chipotle peppers in adobo, 1 tbsp lime juice, 3 tbsp finely chopped cilantro, 1-2 tbsp water (to desired thinness), and 1/4 tsp salt.
- Lay out the 4 large tortillas. Evenly divide rice, sautéed veggies/beans/corn, sliced chicken, a sprinkle of cotija cheese, and a generous drizzle of southwest crema. Roll up each wrap tightly, burrito-style.
- Slice each wrap in half and serve warm with extra crema or your favorite salsa. Enjoy!
Notes
- For a spicier version, add more chipotle pepper to the marinade.
- These wraps can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Wrap
- Cuisine: Mexican
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 80mg