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Southwest chicken wraps filled with grilled chicken, veggies, and sauce.

Southwest Chicken Wrap

A vibrant and flavorful wrap featuring marinated chicken, rice, corn, and a creamy chipotle sauce, all wrapped in a warm tortilla for a comforting meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Course
Cuisine Mexican, Tex-Mex
Servings 4 servings
Calories 700 kcal

Ingredients
  

For the Chicken Marinade

  • 0.75 lb boneless, skinless chicken breasts Cut into bite-sized pieces
  • ¼ cup lime juice Freshly squeezed preferred
  • ½ tsp chili powder
  • ½ tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • 3 tbsp olive oil Divided for marinade and sautéing
  • 1 Tbsp chipotle pepper in adobo

For the Wraps

  • 4 large tortillas Choose preferred type (flour or corn)
  • 1 cup uncooked rice White or brown rice can be used
  • 1 small red bell pepper Cored and diced
  • ½ red onion sliced
  • 3 cloves garlic Minced
  • ¾ cup corn kernels Use frozen or fresh
  • 1 cup black beans Rinsed and drained if canned
  • ¼ cup cotija cheese Can substitute with feta or other crumbled cheese
  • ⅓ cup sour cream
  • 1½ Tbsp honey
  • ½-1 Tbsp chipotle peppers in adobo For sauce, adjust to taste
  • 1 Tbsp lime juice Freshly squeezed
  • 3 Tbsp fresh cilantro Chopped for garnish
  • 1-2 Tbsp water To thin the sauce
  • ¼ tsp salt

Instructions
 

Preparation

  • Cook rice according to package instructions. Fluff with a fork and set aside.
  • Dice the red bell pepper, chop the jalapeño, slice the red onion, and mince the garlic.

Marinate the Chicken

  • In a bowl, combine lime juice, olive oil, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle pepper. Stir well.
  • Add the chicken pieces and toss to coat. Marinate for at least 15 minutes or up to overnight for deeper flavor.

Cook the Chicken

  • Heat a skillet over medium heat and add a splash of oil. Once shimmering, add the marinated chicken in a single layer.
  • Cook for 12-15 minutes, stirring occasionally until cooked through and lightly charred. Use an instant-read thermometer to check the temperature reaching 165°F (74°C).

Sauté Peppers and Onions

  • In the same skillet, add olive oil and sauté the red bell pepper and red onion until tender, about 5-7 minutes.
  • Add minced garlic and cook for another 30-60 seconds until fragrant.
  • Return the chicken to the skillet, stir to combine, and warm through.

Prepare Corn and Beans

  • Sauté corn kernels quickly in a dry skillet until charred. Warm black beans if desired.

Make the Chipotle-Honey Sauce

  • Blend sour cream, honey, chipotle peppers, lime juice, cilantro, water, and salt together until smooth.
  • Adjust chipotle and honey to taste.

Assemble the Wraps

  • Warm tortillas briefly. Layer rice, chicken-pepper mixture, black beans, corn, and cotija cheese on each tortilla.
  • Drizzle with chipotle-honey sauce, fold the sides in, and roll tightly.

Serve

  • Cut in half and serve immediately while warm.

Notes

Adjust chipotle amounts according to your heat preference. Use leftover cooked rice for quicker assembly. Assemble wraps right before eating to avoid soggy tortillas.

Nutrition

Serving: 1gCalories: 700kcalCarbohydrates: 75gProtein: 40gFat: 30gSaturated Fat: 8gSodium: 500mgFiber: 10gSugar: 5g
Keyword Chicken Wrap, Easy Dinner, Healthy Lunch, Meal Prep, Southwest Chicken Wrap
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