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A flavorful and adaptable wrap featuring marinated chicken, rice, black beans, vegetables, and a creamy chipotle-lime sauce, ready in about 30 minutes.

Ingredients

Scale
  • 0.75 lb boneless, skinless chicken breasts
  • 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 (adjust to taste)
  • 3 tbsp olive oil (for marinade)
  • 1 tbsp chipotle pepper in adobo
  • 4 large tortillas
  • 1 cup uncooked 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 fresh or thawed corn kernels
  • 1 cup black beans, rinsed and drained
  • 1/4 cup cotija cheese
  • 1/3 cup sour cream (optional)
  • 1 1/2 tbsp honey
  • 1/2–1 tbsp chipotle peppers in adobo (for crema)
  • 1 tbsp lime juice (for crema)
  • 3 tbsp fresh cilantro, chopped
  • 1–2 tbsp water (to thin crema)
  • 1/4 tsp salt (for crema)

Instructions

  1. Dry chicken and cut into bite-sized pieces.
  2. In a large bowl, toss chicken with lime juice, olive oil, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle pepper in adobo; marinate at least 15 minutes, up to 24 hours for more flavor.
  3. Cook rice according to package instructions until fluffy.
  4. Rinse and drain black beans.
  5. Make the crema by blending sour cream (if using), honey, chipotle peppers in adobo, lime juice, cilantro, water, and salt until smooth.
  6. Chop red bell pepper, slice red onion, mince garlic, and chop jalapeño.
  7. Heat skillet over medium heat and cook marinated chicken 12-15 minutes until cooked through and golden. Transfer chicken to a plate.
  8. Wipe skillet, add 1 tsp olive oil, sauté bell pepper, jalapeño, and red onion about 8 minutes until tender.
  9. Add minced garlic to skillet, cook briefly, then add chicken back in and warm together.
  10. Warm tortillas until soft and pliable.
  11. Assemble each tortilla by layering rice, chicken and vegetable mixture, black beans, corn, cotija cheese, and a drizzle of the crema.
  12. Fold each tortilla tightly like a burrito, slice if desired, and serve immediately.

Notes

Marinate chicken overnight if possible for enhanced flavor., Use large fresh tortillas to prevent tearing when wrapping., Customize fillings with avocado, extra veggies, or different proteins like beef, shrimp, or tofu., Leftover wraps keep well refrigerated for up to 3 days and can be frozen for up to 2 months., Reheat wraps in oven at 350°F for 15-20 minutes, microwave for 1-2 minutes, or in a skillet over medium heat until warm., Adjust chipotle quantity to control spice level., For vegetarian or vegan versions, substitute protein with tofu or tempeh and sour cream with dairy-free yogurt or cashew crema.

Nutrition

Find it online: https://cookerygood.com/southwest-chicken-wrap-the-ultimate-delicious-delight/