Southwest Chicken Wrap – Flavor-Packed and Easy! 
These wraps are bursting with seasoned chicken, vibrant veggies, hearty black beans, and a creamy chipotle crema. Perfect for a quick and satisfying lunch or dinner, ready in about 30 minutes!
Ingredients
– 0.75 lb boneless, skinless chicken breasts (or thighs), diced
– 1/4 cup lime juice (about 1 lime)
– 1 tbsp chipotle pepper in adobo, minced
– 3 tbsp olive oil
– 1/2 tsp chili powder
– 1/2 tsp onion powder
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp salt (adjust as needed)
For the Wraps:
– 4 large tortillas
– 1 cup cooked rice
– 1 small red bell pepper, chopped
– 1 jalapeño, chopped
– 1/2 red onion, sliced
– 3 garlic cloves, minced
– 1 tsp olive oil (for sautéing veggies)
– 3/4 cup corn (thawed or fresh)
– 1 cup black beans (rinsed and drained)
– 1/4 cup cotija cheese
For the Southwest Crema:
– 1/3 cup sour cream (or Greek yogurt for a lighter option)
– 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 as needed)
Directions
Marinate the Chicken
– Pat the chicken dry and combine with lime juice, chipotle pepper, oil, and seasonings in a bowl. Mix well and let marinate for 15 minutes (or up to 24 hours for more flavor).
Prepare Crema
– Blend sour cream, honey, chipotle peppers, lime juice, cilantro, and water in a blender or food processor until smooth. Set aside.
Cook the Chicken
– Heat a skillet over medium heat. Add marinated chicken and cook for 12–15 minutes, stirring occasionally, until fully cooked. Set aside.
Sauté the Veggies
– Wipe the skillet clean. Heat 1/2 tsp oil and sauté bell pepper, jalapeño, and onion for 8 minutes. Add garlic and cook for 1 more minute. Return chicken to the skillet and warm through.
Assemble Wraps
– Warm tortillas and layer with rice, chicken, sautéed veggies, corn, beans, cotija cheese, and a drizzle of crema. Wrap tightly like a burrito.
Serve
– Toast wraps in a hot skillet for a crispy finish, if desired. Serve with extra crema for dipping.
Tips:
– For less spice, use mild chipotle in adobo and omit jalapeño.
– These wraps freeze well—store in an airtight bag for up to 2 months.
– Leftover crema? Use as a dip for chips or veggies!