Description
A flavorful Southwest Chicken Wrap filled with marinated chicken, fresh veggies, and a zesty sauce, perfect for quick lunches or casual gatherings.
Ingredients
Scale
- 0.75 lb boneless, skinless chicken breasts
- 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
- 4 large tortillas
- 1 cup uncooked rice
- 1 small red bell pepper, sliced
- 1 jalapeño, sliced
- ½ red onion, sliced
- 3 garlic cloves, minced
- ¾ cup corn kernels
- 1 cup black beans
- ¼ cup cotija cheese
- ⅓ cup sour cream
- 1½ Tbsp honey
- ⅓ cup fresh cilantro, chopped
- 1–2 Tbsp water
- ¼ tsp salt
Instructions
- In a mixing bowl, combine diced chicken with lime juice, 2 tbsp olive oil, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle in adobo. Marinate for at least 15 minutes.
- Prepare the rice according to package instructions.
- Heat a skillet over medium heat and add 1 tbsp olive oil. Add the marinated chicken and cook for 12-15 minutes, stirring occasionally, until fully cooked.
- In the same skillet, add sliced red bell pepper, jalapeño, and onion. Cook until tender, then add minced garlic and cook for 1 minute before adding the chicken back to warm through.
- Lay out tortillas and layer with rice, chicken mixture, black beans, corn, cotija cheese, and a drizzle of sour cream.
- Roll each tortilla tightly, tucking in the sides to secure the filling.
Notes
For a vegetarian version, substitute chicken with grilled mushrooms or zucchini. Prepare marinade and chop vegetables a day in advance for quicker preparation.
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg