1. Are Southwest Chicken Wraps spicy?

They can be! The heat level mainly comes from the chipotle peppers in adobo. For a milder version, use chipotle powder instead or reduce the amount used in the marinade and crema.

2. Can I make these wraps ahead of time?

Yes! These wraps are great for meal prep. Assemble them and store in the fridge for up to 4 days. For best texture, keep the sauce separate until serving or wrap the filling tightly in foil before reheating.

3. What are good substitutes for sour cream in the sauce?

Plain Greek yogurt is a great alternative that adds protein. You can also use dairy-free sour cream or even a little mayo for richness.

Southwest Chicken Wrap - Superb Recipe

Description

These Easy Southwest Chicken Wraps are a quick and healthy meal perfect for beginners. Packed with juicy chicken, fresh veggies, and a creamy chipotle sauce, they make an ideal lunch or dinner option.

Ingredients

Scale

0.75 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
3 tbsp olive oil
1 tbsp chipotle pepper in adobo
4 large flour tortillas
1 cup uncooked rice
1 small red bell pepper, sliced
1 jalapeño (optional)
1/2 red onion, sliced
3 garlic cloves, minced
1 tsp olive oil (for sautéing veggies)
3/4 cup thawed or fresh corn kernels
1 cup black beans, drained and rinsed
1/4 cup cotija cheese (optional)
1/3 cup sour cream or Greek yogurt
1 1/2 tbsp honey
1 tbsp lime juice
1/2–1 tbsp chipotle peppers in adobo
3 tbsp fresh cilantro, chopped
1–2 tbsp water (to thin crema)
1/4 tsp salt (for crema)

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Instructions

Dice the chicken into bite-sized pieces and combine in a bowl with lime juice, chipotle in adobo, olive oil, honey, and all seasonings. Mix well and marinate for at least 15 minutes.
Cook the rice according to package directions. Meanwhile, slice your peppers and onion, and mince the garlic.
In a skillet over medium heat, cook the marinated chicken for 12–15 minutes until fully cooked. Set aside.
In the same skillet, sauté the bell pepper, onion, and garlic with a little oil for 5–7 minutes until tender. Add the cooked chicken back in and stir to warm through.
To make the chipotle crema, blend sour cream, chipotle in adobo, lime juice, honey, cilantro, salt, and water until smooth.
Warm tortillas and assemble wraps with rice, chicken, veggies, corn, beans, cheese, and a drizzle of crema. Wrap tightly and serve.

Notes

Do not overstuff wraps to prevent tearing.
Use Greek yogurt instead of sour cream for extra protein.
Store assembled wraps in the fridge for up to 4 days or freeze for up to 2 months.
Reduce chipotle for a milder flavor.
Use quinoa or cauliflower rice as a low-carb alternative.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Southwestern

Nutrition

Serving Size: 1 wrap
Calories: 656
Sugar: 12g
Sodium: 738mg
Fat: 23g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0.01g
Carbohydrates: 82g
Fiber: 8g
Protein: 31g
Cholesterol: 74mg