Description
Bring a burst of flavor to your table with these Healthy Southwest Chicken Wraps with Avocado. Packed with juicy marinated chicken, vibrant veggies, creamy avocado, and a tangy southwest crema, these wraps are a perfect balance of nutrition and taste. Whether you’re meal-prepping or serving a crowd, these wraps are sure to satisfy!
Ingredients
For the Chicken:
- ¾ lb boneless, skinless chicken breasts
- ¼ cup lime juice (about one lime)
- ½ tsp chili powder
- ½ tsp onion powder
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp salt (or more to taste)
- 3 tbsp olive oil
- 1 tbsp chipotle pepper in adobo
For the Southwest Wrap Filling:
- 4 large tortillas
- 1 cup uncooked rice (cooked and fluffed)
- 1 small red bell pepper, diced
- 1 jalapeño, diced
- ½ red onion, sliced
- 3 garlic cloves, minced
- 1 tsp olive oil (for sautéing veggies)
- ¾ cup corn kernels (fresh or thawed)
- 1 cup black beans, drained and rinsed
- ¼ cup cotija cheese (optional)
- Sliced avocado (optional)
For the Southwest Crema:
- ⅓ cup sour cream (or low-fat option)
- 1½ tbsp honey
- ½–1 tbsp chipotle peppers in adobo
- 1 tbsp lime juice
- 3 tbsp fresh cilantro, chopped
- 1–2 tbsp water (to thin as needed)
- ¼ tsp salt
Instructions
Step 1: Marinate the Chicken
- In a bowl, mix lime juice, olive oil, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle pepper in adobo until smooth.
- Place the chicken breasts in a shallow dish or resealable bag, pour the marinade over them, and coat evenly.
- Marinate for at least 30 minutes or up to 24 hours in the fridge.
Step 2: Cook the Chicken
- Grill the chicken over medium-high heat for 5–7 minutes per side, or until the internal temperature reaches 165°F.
- Alternatively, bake at 400°F for 20–25 minutes.
- Let the chicken rest for 5 minutes before slicing into thin strips.
Step 3: Prepare the Vegetables and Rice
- Cook the rice according to package instructions and set aside.
- Heat 1 tsp olive oil in a skillet over medium heat.
- Add the bell pepper, jalapeño, onion, and garlic. Sauté until softened, about 5 minutes.
- Stir in the corn and black beans until heated through.
Step 4: Make the Southwest Crema
- In a bowl, mix sour cream, honey, chipotle peppers in adobo, lime juice, cilantro, and salt.
- Add water 1 tablespoon at a time until the crema reaches your desired consistency.
Step 5: Assemble the Wraps
- Lay a tortilla flat and layer with rice, sliced chicken, sautéed vegetables, and avocado slices.
- Drizzle with southwest crema and sprinkle with cotija cheese if desired.
- Fold the sides of the tortilla inward, then roll it tightly into a wrap.
Notes
- Marinating Tip: For deeper flavor, marinate the chicken overnight.
- Heat Preference: Adjust the amount of chipotle pepper to control the spice level.
- Low-Carb Option: Swap tortillas with lettuce leaves or low-carb wraps.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling/Stovetop
- Cuisine: Southwest