Southwest Chicken Wrap Delight (Print-Friendly Version)

A vibrant mix of marinated chicken, rice, beans, and fresh veggies wrapped in warm tortillas.

# What You'll Need:

→ Chicken and Marinade

01 - 340 grams boneless, skinless chicken breasts, diced
02 - 60 milliliters lime juice (approximately 1 lime)
03 - 1/2 teaspoon chili powder
04 - 1/2 teaspoon onion powder
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/4 teaspoon salt, adjust to taste
08 - 45 milliliters olive oil
09 - 1 tablespoon chipotle pepper in adobo

→ Wrap and Base

10 - 4 large flour tortillas
11 - 180 grams uncooked white rice

→ Vegetables

12 - 1 small red bell pepper, chopped
13 - 1 jalapeño, sliced
14 - 1/2 medium red onion, sliced
15 - 3 garlic cloves, minced
16 - 180 milliliters corn kernels, fresh or thawed

→ Beans and Dairy

17 - 165 grams black beans, drained and rinsed
18 - 30 grams cotija cheese
19 - 80 milliliters sour cream

→ Sauce and Seasoning

20 - 1 teaspoon olive oil (for sautéing vegetables)
21 - 1 1/2 tablespoons honey
22 - 1/2 to 1 tablespoon chipotle peppers in adobo
23 - 15 milliliters lime juice
24 - 3 tablespoons fresh cilantro, chopped
25 - 1 to 2 tablespoons water (to thin sauce)
26 - 1/4 teaspoon salt

# How to Make It:

01 - Pat chicken dry and dice into bite-sized pieces. Combine chicken with olive oil, chili powder, onion powder, garlic powder, smoked paprika, salt, lime juice, and chipotle pepper in a large bowl. Mix until evenly coated. Cover and let marinate for a minimum of 15 minutes or up to 24 hours in the refrigerator.
02 - Cook rice according to package instructions. Meanwhile, combine sour cream, honey, chipotle peppers in adobo, lime juice, cilantro, water, and salt in a high-speed blender or food processor. Blend until smooth and set aside.
03 - Heat a large skillet over medium heat. Add marinated chicken and cook for 12 to 15 minutes until fully cooked and no longer pink inside. Remove from skillet and set aside.
04 - Wipe skillet clean. Add olive oil, chopped red bell pepper, sliced red onion, and jalapeño to skillet. Sauté over medium heat for 8 minutes until softened. Add minced garlic, reduce heat to low, then return chicken to skillet and warm through briefly.
05 - Warm tortillas. Layer each tortilla with cooked rice, chicken and vegetable mixture, black beans, corn, and cotija cheese. Drizzle generously with prepared sauce.
06 - Fold tortillas tightly around the filling like a burrito. Add extra sauce as desired before serving.

# Additional Tips:

01 - Marinate chicken for at least 15 minutes for optimal flavor; overnight marination is recommended for deeper taste.
02 - Cook chicken evenly and ensure internal temperature reaches 75°C to maintain juiciness and safety.
03 - Use large fresh tortillas to prevent tearing when wrapping.
04 - Allow wraps to rest a few minutes after assembling to meld flavors.

Return