This Southwest chicken wrap is a bold, flavor-packed meal that’s easy to make and perfect for lunch or dinner. Juicy marinated chicken is cooked until tender, then paired with seasoned rice, sautéed peppers and onions, black beans, corn, and a creamy chipotle-style sauce. Everything is wrapped in a warm tortilla for a satisfying handheld meal that’s hearty, fresh, and full of Southwest-inspired flavor.
Ingredients
- 3/4 lb boneless, skinless chicken breasts, diced
- 1/4 cup fresh lime juice
- 3 tablespoons olive oil, divided
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1 tablespoon chipotle peppers in adobo
- 1 cup uncooked rice
- 4 large flour tortillas
- 1 small red bell pepper, chopped
- 1 jalapeño, seeded and chopped
- 1/2 red onion, sliced
- 3 cloves garlic, minced
- 3/4 cup corn kernels
- 1 cup black beans, drained and rinsed
- 1/4 cup crumbled cotija cheese
- 1/3 cup sour cream
- 1 1/2 tablespoons honey
- 1 tablespoon lime juice
- 3 tablespoons fresh cilantro, chopped
- 1–2 tablespoons water
- Additional salt, to taste
Instructions
- Combine the diced chicken with lime juice, 2 tablespoons olive oil, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle peppers. Mix well and let marinate for at least 15 minutes.
- Cook the rice according to package directions and set aside.
- In a blender or food processor, add sour cream, honey, lime juice, cilantro, water, and a pinch of salt. Blend until smooth and creamy.
- Heat a large skillet over medium heat and cook the marinated chicken until browned and fully cooked. Remove from the pan and set aside.
- Add the remaining olive oil to the skillet and sauté the bell pepper, jalapeño, and red onion until softened. Add garlic and cook briefly.
- Return the chicken to the skillet and stir until everything is warmed through.
- Warm the tortillas so they are easy to fold.
- Assemble each wrap by layering rice, chicken and vegetables, black beans, corn, cotija cheese, and a drizzle of sauce.
- Roll tightly into wraps and serve warm.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 wraps
- Cuisine: Southwestern / Tex-Mex
- Course: Main Dish
Tips & Variations
- Marinate the chicken longer for deeper flavor
- Adjust chipotle amount to control heat level
- Add sliced avocado for extra creaminess
- Swap rice for cauliflower rice for a lower-carb option
- Use whole wheat or spinach tortillas if desired
Approximate Nutrition (per wrap)
- Calories: ~540
- Protein: ~32 g
- Fat: ~22 g
- Saturated Fat: ~5 g
- Total Carbohydrates: ~54 g
- Fiber: ~8 g
Ingredients
Method
- Combine the diced chicken with lime juice, 2 tablespoons olive oil, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle peppers. Mix well and let marinate for at least 15 minutes.
- Cook the rice according to package directions and set aside.
- In a blender or food processor, add sour cream, honey, lime juice, cilantro, water, and a pinch of salt. Blend until smooth and creamy.
- Heat a large skillet over medium heat and cook the marinated chicken until browned and fully cooked. Remove from the pan and set aside.
- Add the remaining olive oil to the skillet and sauté the bell pepper, jalapeño, and red onion until softened. Add garlic and cook briefly.
- Return the chicken to the skillet and stir until everything is warmed through.
- Warm the tortillas so they are easy to fold.
- Assemble each wrap by layering rice, chicken and vegetables, black beans, corn, cotija cheese, and a drizzle of sauce.
- Roll tightly into wraps and serve warm.
Notes
- Protein: ~32 g
- Fat: ~22 g
- Saturated Fat: ~5 g
- Total Carbohydrates: ~54 g
- Fiber: ~8 g
FAQs
- Can I make these ahead of time?
Yes, prepare the fillings ahead and assemble when ready to eat. - Are these spicy?
They have mild heat, which can be adjusted by reducing chipotle. - Can I freeze the wraps?
Yes, wrap tightly and freeze for up to 2 months. - What can I substitute for cotija cheese?
Feta or queso fresco work well. - Can I skip the rice?
Yes, omit it or replace with another grain or vegetable base.
