Description
Delicious Southwest Chicken Wraps ready in 30 minutes, packed with protein and colorful veggies, perfect for busy weeknights.
Ingredients
Scale
- 1 pound Chicken Breasts (Boneless, skinless)
- 2 tablespoons Lime Juice (Can substitute with lemon juice)
- 1 tablespoon Chili Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Salt (Adjust as needed)
- 2 tablespoons Olive Oil (Can substitute with avocado oil)
- 1 chipotle pepper Chipotle Pepper in Adobo (Or use jalapeño for milder heat)
- 4 large Tortillas (Whole grain for extra fiber)
- 1 cup Uncooked Rice (Use pre-cooked or instant rice for quicker prep)
- 1 cup Red Bell Pepper (Chopped)
- 1 medium Jalapeño (Chopped, can substitute with milder peppers)
- 1 small Red Onion (Chopped)
- 2 cloves Garlic (Minced)
- 1 cup Corn Kernels (Fresh, frozen, or canned (drained))
- 1 can Black Beans (Rinsed and drained)
- 1/2 cup Cotija Cheese (Or feta if unavailable)
- 1/2 cup Sour Cream (Can swap with Greek yogurt)
- 1 tablespoon Honey (Can use maple syrup as alternative)
- 1 tablespoon Fresh Cilantro (For garnish, optional)
- 1 tablespoon Water (To thin the crema if needed)
Instructions
- Begin by patting your chicken breasts dry with paper towels. Dice the chicken into bite-sized pieces and mix with olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, and salt. Marinate for at least 15 minutes.
- While the chicken is marinating, prepare the rice according to package instructions. Use pre-cooked or instant rice for quicker prep. Fluff and set aside once cooked.
- Heat a skillet over medium heat, add olive oil, then add the marinated chicken. Cook for 12-15 minutes until fully cooked and browned. Remove and set aside.
- In the same skillet, add more olive oil if needed. Sauté red bell pepper, jalapeño, and red onion for about 8 minutes, then add garlic and cook for another minute.
- Return the chicken to the skillet, mix with vegetables, and heat for an additional 2-3 minutes until warmed through.
- Warm tortillas, then layer rice, chicken mixture, black beans, corn, and Cotija cheese on each tortilla. Drizzle with creamy sauce, fold, and roll tightly.
- Cut wraps in half and serve warm, garnished with cilantro if desired.
Notes
- Adjust salt and spices to taste.
- Use fresh ingredients for best flavor.
- Wraps can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Southwest Chicken Wrap, quick meal, healthy wraps