Southwest Chicken Wrap Delight (Print Version)
# Ingredients:
→ For The Chicken
01 -
0.75 lb chicken breasts, boneless and skinless
02 -
1/4 cup lime juice, about one lime
03 -
1/2 tsp chili powder
04 -
1/2 tsp onion powder
05 -
1 tsp garlic powder
06 -
1/2 tsp smoked paprika
07 -
1/4 tsp salt, more as needed
08 -
3 tbsp olive oil
09 -
1 tbsp chipotle pepper in adobo
→ Southwest Wrap
10 -
4 large tortillas
11 -
1 cup uncooked rice
12 -
1 small red bell pepper
13 -
1 jalapeño
14 -
1/2 red onion, sliced
15 -
3 garlic cloves, minced
16 -
1 tsp olive oil, for sautéing
17 -
3/4 cup thawed or fresh corn kernels
18 -
1 cup black beans, drained and rinsed
19 -
1/4 cup cotija cheese
→ Southwest Crema
20 -
1/3 cup sour cream
21 -
1 1/2 tbsp honey
22 -
1/2-1 tbsp chipotle peppers in adobo
23 -
1 tbsp lime juice
24 -
3 tbsp fresh cilantro, chopped
25 -
1-2 tbsp water, to thin the crema
26 -
1/4 tsp salt
# Instructions:
01 -
Pat the chicken dry and dice into small bite-sized pieces. Add the chicken to a large bowl along with marinade ingredients: oil, seasonings, lime juice, and chipotle pepper. Mix well until evenly coated. Let marinate for 15 minutes or up to 24 hours.
02 -
While the chicken is marinating, start cooking rice according to the package instructions.
03 -
Combine all the crema ingredients in a high-speed blender or food processor. Blend until smooth.
04 -
In a large skillet, sauté the marinated chicken on medium heat for about 12-15 minutes or until cooked through. Set the chicken aside.
05 -
In the same skillet, wipe clean and add chopped peppers, onions, and 1/2 tsp olive oil. Sauté for about 8 minutes, then add minced garlic. Reduce heat to low and mix thoroughly.
06 -
Add the cooked chicken back to the skillet with the vegetables to warm through. Avoid overcooking; heat lightly to bring back to temperature.
07 -
Heat the tortillas or wraps. Layer with cooked rice, chicken, sautéed veggies, beans, corn, cotija cheese, and a generous drizzle of crema. Wrap tightly like a burrito.
08 -
For a toasted tortilla, add the stuffed wraps to a hot skillet over medium-high heat, toasting each side for a few minutes.
# Notes:
01 -
Chicken thighs can be substituted, requiring a cooking time of 8-14 minutes.
02 -
Opt for mild or medium chipotle peppers in adobo if sensitive to heat.
03 -
Greek yogurt can replace sour cream for a lighter option.
04 -
For tightly packed wraps, avoid overstuffing.
05 -
Leftover sauce can be used as a dip.
06 -
Store wraps in an airtight container in the fridge for up to 4 days. Reheat in a skillet or air fryer.
07 -
Freeze wraps in an airtight bag for up to 2 months.