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–+ servings
Merry

High-Protein Southwest Chicken Wrap

This Southwest Chicken Wrap is packed with bold flavors, making it the perfect quick and satisfying meal. Juicy, seasoned chicken combines with fresh veggies, black beans, corn, and a creamy chipotle-lime sauce, all wrapped in a warm tortilla. It’s a great option for lunch, dinner, or meal prep, offering a balance of protein, fiber, and delicious Southwest-inspired spices.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southwestern
Ingredients Method Notes

Ingredients
  

  • ¾ lb boneless skinless chicken breasts
  • ¼ cup fresh lime juice
  • ½ teaspoon chili powder
  • ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt
  • 3 tablespoons olive oil
  • 1 tablespoon finely chopped chipotle pepper in adobo sauce
  • 4 large flour tortillas
  • 1 cup uncooked rice
  • 1 small red bell pepper chopped
  • 1 jalapeño chopped
  • ½ red onion sliced
  • 3 garlic cloves minced
  • 1 teaspoon olive oil for sautéing vegetables
  • ¾ cup corn kernels fresh or thawed if frozen
  • 1 cup black beans drained and rinsed
  • ¼ cup crumbled cotija cheese
  • ⅓ cup sour cream
  • 1½ tablespoons honey
  • ½ to 1 tablespoon finely chopped chipotle peppers in adobo sauce
  • 1 tablespoon fresh lime juice
  • 3 tablespoons fresh cilantro chopped
  • 1 to 2 tablespoons water to adjust crema consistency
  • ¼ teaspoon salt

Method
 

  1. Pat the chicken dry and cut it into bite-sized pieces. In a bowl, mix lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, olive oil, and chipotle pepper. Toss the chicken in the marinade, cover, and refrigerate for at least 15 minutes.
  2. Cook the rice according to package instructions. While it cooks, chop the red bell pepper, jalapeño, and onion. Mince the garlic cloves.
  3. To prepare the Southwest crema, blend sour cream, honey, chipotle peppers, lime juice, cilantro, water, and salt until smooth. Adjust water as needed for a drizzling consistency. Set aside.
  4. Heat a large skillet over medium heat and cook the marinated chicken for 12-15 minutes, until fully cooked. Remove from the pan and set aside.
  5. In the same pan, heat 1 teaspoon olive oil. Sauté red bell pepper, jalapeño, and onion for about 8 minutes until softened. Add garlic and cook for another minute. Stir in the cooked chicken to combine.
  6. Warm the tortillas in a dry skillet or microwave. Spread rice onto each tortilla, then top with the chicken mixture, black beans, corn, and cotija cheese. Drizzle with Southwest crema.
  7. Fold in the sides of each tortilla and roll tightly to enclose the filling. Slice in half if desired and serve immediately.

Notes

    • Use rotisserie chicken for a faster version of this recipe.
    • Swap tortillas for lettuce wraps for a lower-carb option.
    • Store components separately and assemble fresh for the best texture.
    • For a vegetarian version, replace the chicken with grilled tofu or extra black beans.
    • Adjust the heat level by increasing or decreasing the chipotle peppers.

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