There’s something inherently satisfying about biting into a wrap that’s bursting with vibrant flavors and contrasting textures. The Southwest Chicken Wrap is no exception. Packed with juicy marinated chicken, smoky and slightly spicy vegetables, hearty rice, creamy black beans, and a drizzle of tangy Southwest crema, it’s a symphony of tastes in every bite.
This wrap is a testament to how simple, wholesome ingredients can come together to create something extraordinary. Born from the bold flavors of Southwestern cuisine, it’s a dish that embodies the warmth and vibrancy of the region. Imagine sitting outside on a sunny afternoon, surrounded by cacti and the faint aroma of mesquite in the air – that’s the spirit these wraps capture.
In our house, this dish often steals the spotlight during busy weekdays. It’s quick to prepare, delightfully customizable, and always a crowd-pleaser. Plus, there’s something deeply comforting about assembling these wraps, wrapping them snugly, and sharing them with loved ones. Whether you’re making lunch to go, prepping a family dinner, or planning a picnic menu, these wraps are the perfect choice. Let’s dive in!
Why You’ll Love This Recipe
- Fast and Convenient: Ready in just 40 minutes, these wraps are the ultimate quick meal.
- Flavor Explosion: From the tangy lime-marinated chicken to the creamy, zesty crema, every element is packed with taste.
- Nutritious and Filling: Loaded with protein, fiber, and fresh veggies to keep you satisfied.
- Great for Meal Prep: These wraps are just as delicious the next day, making them an excellent option for packed lunches.
Ingredients You’ll Need:
For the Chicken
- ¾ lb boneless, skinless chicken breasts, diced into bite-sized pieces
- 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
- 3 tbsp olive oil
- 1 tbsp chipotle pepper in adobo sauce
For the Southwest Wrap
- 4 large tortillas
- 1 cup uncooked rice
- 1 small red bell pepper, chopped
- 1 jalapeño, chopped
- ½ red onion, thinly sliced
- 3 garlic cloves, minced
- 1 tsp olive oil (to sauté the 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
How to Make Southwest Chicken Wraps
Step 1: Marinate the Chicken
Begin by patting the chicken dry and cutting it into small, bite-sized pieces. This helps it cook quickly and absorb maximum flavor. In a large mixing bowl, combine the diced chicken with olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle pepper in adobo sauce. Stir everything together until the chicken is evenly coated. For best results, let it marinate for at least 15 minutes, though overnight marination enhances the flavors beautifully.
Step 2: Cook the Rice and Make the Crema
While the chicken marinates, prepare the rice according to the package instructions. Fluffy, perfectly cooked rice serves as a hearty base for the wrap. While the rice cooks, make the Southwest crema. Combine sour cream, honey, chipotle peppers in adobo, lime juice, cilantro, water, and salt in a blender. Blend until smooth, adjusting the water for your desired consistency. The crema should be creamy yet pourable – perfect for drizzling.
Step 3: Cook the Chicken
Heat a skillet over medium heat. Once hot, add the marinated chicken and cook for about 12-15 minutes, stirring occasionally. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is slightly caramelized on the outside. Remove from heat and set aside.
Step 4: Sauté the Vegetables
Using the same skillet, heat 1 tsp of olive oil. Add the chopped bell pepper, jalapeño, sliced red onion, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables are tender and fragrant. Toss the cooked chicken back into the skillet with the vegetables, stirring to combine and warm everything through.
Step 5: Assemble the Wraps
Lay a tortilla flat on a clean surface. Start by spreading a layer of cooked rice in the center. Top with the chicken and vegetable mixture, followed by black beans, corn, and a sprinkle of cotija cheese. Drizzle the Southwest crema generously over the top. To fold, bring the sides of the tortilla inward, then roll it tightly from the bottom to form a snug wrap.
Step 6: Serve
Cut the wrap in half for easier handling, or serve it whole if you prefer. Pair with a side salad, tortilla chips, or simply enjoy it as is. For an extra flavor boost, serve with a side of the Southwest crema for dipping.
Helpful Tips
- Tortilla Warm-Up: Briefly warming the tortillas on a skillet or in the microwave makes them more pliable and easier to wrap without tearing.
- Ingredient Substitutions: Feel free to swap out cotija cheese for shredded cheddar or skip it altogether for a dairy-free option.
- Storage Tip: If prepping ahead, store the chicken, rice, and vegetables separately from the tortillas to prevent sogginess.
Details:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Southwestern
Notes:
For a gluten-free version, use gluten-free tortillas. Adjust the spice level by increasing or reducing the amount of chipotle in adobo sauce.
Nutritional Information:
Calories: 450 per serving
Protein: 25g
Carbohydrates: 55g
Fat: 15g
Fiber: 6g
Frequently Asked Questions:
Can I use a different protein?
Yes! You can substitute the chicken with shrimp, turkey, or a plant-based option like tofu or chickpeas.
How do I store leftovers?
Wrap the cooked chicken and vegetable mix tightly in foil or store in an airtight container in the fridge for up to 3 days. Assemble wraps fresh for best results.
Related Recipes
If you loved this recipe, check out these other wraps and flavorful meals:
Conclusion
The Southwest Chicken Wrap is more than just a meal; it’s an experience. It brings together bold flavors, wholesome ingredients, and a touch of creativity. Whether you’re making it for yourself or sharing it with loved ones, these wraps are sure to impress. So, roll up your sleeves, and get ready to savor the taste of the Southwest – all wrapped up in one delightful package.
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Southwest Chicken Wrap
Description
There’s something inherently satisfying about biting into a wrap that’s bursting with vibrant flavors and contrasting textures. The Southwest Chicken Wrap is no exception. Packed with juicy marinated chicken, smoky and slightly spicy vegetables, hearty rice, creamy black beans, and a drizzle of tangy Southwest crema, it’s a symphony of tastes in every bite.
This wrap is a testament to how simple, wholesome ingredients can come together to create something extraordinary. Born from the bold flavors of Southwestern cuisine, it’s a dish that embodies the warmth and vibrancy of the region. Imagine sitting outside on a sunny afternoon, surrounded by cacti and the faint aroma of mesquite in the air – that’s the spirit these wraps capture.
In our house, this dish often steals the spotlight during busy weekdays. It’s quick to prepare, delightfully customizable, and always a crowd-pleaser. Plus, there’s something deeply comforting about assembling these wraps, wrapping them snugly, and sharing them with loved ones. Whether you’re making lunch to go, prepping a family dinner, or planning a picnic menu, these wraps are the perfect choice. Let’s dive in!
Ingredients
- ¾ lb boneless, skinless chicken breasts, diced into bite-sized pieces
- 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
- 3 tbsp olive oil
- 1 tbsp chipotle pepper in adobo sauce
For the Southwest Wrap
- 4 large tortillas
- 1 cup uncooked rice
- 1 small red bell pepper, chopped
- 1 jalapeño, chopped
- ½ red onion, thinly sliced
- 3 garlic cloves, minced
- 1 tsp olive oil (to sauté the 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
Instructions
Step 1: Marinate the Chicken
Begin by patting the chicken dry and cutting it into small, bite-sized pieces. This helps it cook quickly and absorb maximum flavor. In a large mixing bowl, combine the diced chicken with olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle pepper in adobo sauce. Stir everything together until the chicken is evenly coated. For best results, let it marinate for at least 15 minutes, though overnight marination enhances the flavors beautifully.
Step 2: Cook the Rice and Make the Crema
While the chicken marinates, prepare the rice according to the package instructions. Fluffy, perfectly cooked rice serves as a hearty base for the wrap. While the rice cooks, make the Southwest crema. Combine sour cream, honey, chipotle peppers in adobo, lime juice, cilantro, water, and salt in a blender. Blend until smooth, adjusting the water for your desired consistency. The crema should be creamy yet pourable – perfect for drizzling.
Step 3: Cook the Chicken
Heat a skillet over medium heat. Once hot, add the marinated chicken and cook for about 12-15 minutes, stirring occasionally. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is slightly caramelized on the outside. Remove from heat and set aside.
Step 4: Sauté the Vegetables
Using the same skillet, heat 1 tsp of olive oil. Add the chopped bell pepper, jalapeño, sliced red onion, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables are tender and fragrant. Toss the cooked chicken back into the skillet with the vegetables, stirring to combine and warm everything through.
Step 5: Assemble the Wraps
Lay a tortilla flat on a clean surface. Start by spreading a layer of cooked rice in the center. Top with the chicken and vegetable mixture, followed by black beans, corn, and a sprinkle of cotija cheese. Drizzle the Southwest crema generously over the top. To fold, bring the sides of the tortilla inward, then roll it tightly from the bottom to form a snug wrap.
Step 6: Serve
Cut the wrap in half for easier handling, or serve it whole if you prefer. Pair with a side salad, tortilla chips, or simply enjoy it as is. For an extra flavor boost, serve with a side of the Southwest crema for dipping.
Notes
For a gluten-free version, use gluten-free tortillas. Adjust the spice level by increasing or reducing the amount of chipotle in adobo sauce.