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Southwest Chicken Wrap Recipe

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★★★★★

4.7 from 113 reviews

This Southwest Chicken Wrap is a vibrant and flavorful meal combining marinated, sautéed chicken with fresh veggies, rice, black beans, and a creamy chipotle-lime sauce all wrapped in a soft tortilla. Perfect for a quick lunch or dinner, it offers a satisfying blend of smoky, spicy, and tangy elements with a Tex-Mex twist.

Ingredients

Scale

Chicken Marinade

  • 0.75 lb boneless, skinless chicken breasts, diced
  • ¼ cup lime juice
  • ½ tsp chili powder
  • ½ tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • 3 tbsp olive oil
  • 1 Tbsp chipotle pepper in adobo

Wrap Filling

  • 4 large tortillas
  • 1 cup uncooked rice
  • 1 small red bell pepper, chopped
  • 1 jalapeño, chopped
  • ½ red onion, sliced
  • 3 garlic cloves, minced
  • 1 tsp olive oil
  • ¾ cup corn kernels
  • 1 cup black beans
  • ¼ cup cotija cheese

Sauce

  • ⅓ cup sour cream
  • 1½ Tbsp honey
  • ½–1 Tbsp chipotle peppers in adobo (adjust to taste)
  • 1 Tbsp lime juice
  • 3 Tbsp fresh cilantro, chopped
  • 1–2 Tbsp water
  • ¼ tsp salt

Instructions

  1. Marinate Chicken: In a bowl, combine diced chicken with lime juice, olive oil, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle pepper in adobo. Toss well to coat and let it marinate for at least 15 minutes to absorb the flavors.
  2. Cook Rice: Prepare the rice according to the package instructions. Once cooked, set aside and keep warm.
  3. Sauté Chicken: Heat a skillet over medium heat and add the marinated chicken. Cook for 12–15 minutes, stirring occasionally, until the chicken is thoroughly cooked and slightly browned.
  4. Sauté Vegetables and Combine: In the same skillet, add 1 tsp olive oil if needed, then sauté the chopped red bell pepper, jalapeño, and sliced red onion until tender, about 5 minutes. Add the minced garlic and cooked chicken back to the skillet and stir to warm everything through.
  5. Prepare Sauce: In a small mixing bowl, stir together sour cream, honey, chipotle peppers in adobo, lime juice, chopped cilantro, water, and salt until smooth and creamy. Adjust consistency with water as needed.
  6. Assemble Wraps: Lay out each tortilla and layer with a portion of cooked rice, the chicken and vegetable mixture, black beans, corn kernels, cotija cheese, and drizzle with the prepared sauce.
  7. Roll and Serve: Carefully roll each tortilla tightly like a burrito, folding in the edges as you go. Serve immediately for best freshness and flavor.

Notes

  • Adjust chipotle peppers in adobo in the marinade and sauce to control spiciness.
  • Rice can be substituted with quinoa or cauliflower rice for a lower-carb option.
  • For extra crunch, add chopped lettuce or fresh avocado slices to the wrap.
  • To make ahead, prepare each component and assemble just before serving.
  • This recipe can easily be doubled for more servings.

Keywords: Southwest Chicken Wrap, Chicken Wrap, Tex-Mex Wrap, Easy Dinner, Chicken Burrito, Healthy Wrap

Find it online: https://dinewithdylan.com/southwest-chicken-wrap-recipe/