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Southwest Chicken Wrap Recipe
Ben Carraoli

Southwest Chicken Wrap Recipe

I just made this Southwest Chicken Wrap for lunch, and wow — the flavors really danced in every bite. I was craving something both spicy and fresh, but still simple enough to whip up on a weeknight. As soon as I wrapped everything up and took that first bite, I knew I had a new favorite.
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Prep Time 10 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • ¾ lb boneless skinless chicken breasts — lean and mild; thighs work too if you prefer juicier meat
  • ¼ cup fresh lime juice about one lime — brightens flavor and tenderizes
  • ½ tsp chili powder — adds smoky heat
  • ½ tsp onion powder — deepens savory notes
  • 1 tsp garlic powder — essential for underlying zing
  • ½ tsp smoked paprika — for smoky warmth
  • ¼ tsp salt plus extra to taste — balances everything
  • 3 Tbsp olive oil — helps coat evenly
  • 1 Tbsp chipotle peppers in adobo chopped — gives that smoky-spicy kick
  • 4 large tortillas flour or whole wheat — sturdy enough to hold fillings
  • 1 cup uncooked rice — for heartiness cook separately
  • 1 small red bell pepper diced — sweet crunch
  • 1 jalapeño thinly sliced (optional) — extra heat if you like
  • ½ red onion thinly sliced — sharp bite
  • 3 garlic cloves minced — extra flavor punch
  • 1 tsp olive oil for sautéing veggies
  • ¾ cup corn fresh or thawed frozen — sweetness and texture
  • 1 cup black beans drained and rinsed — protein and body
  • ¼ cup cotija cheese crumbled — salty finishing touch
  • ⅓ cup sour cream — creamy base
  • 1½ Tbsp honey — balances heat
  • ½ to 1 Tbsp chipotle in adobo — adjust for spice
  • 1 Tbsp lime juice — fresh tang
  • 3 Tbsp chopped fresh cilantro — freshness
  • 1 –2 Tbsp water — to thin if needed
  • ¼ tsp salt — taste and adjust

Method
 

  1. First, pat the chicken dry, cut into bite-sized cubes, and place in a bowl. Add lime juice, spices, olive oil, and chipotle, and toss well so each piece is coated. Let it rest 15 minutes (or up to overnight) to absorb flavor.
  2. While the chicken marinates, cook your rice according to directions. In a skillet with 1 tsp olive oil, sauté red onion, bell pepper, garlic, and corn until tender but still crisp. Add beans at the end to warm through.
  3. Heat your pan on medium-high and cook the marinated chicken until it’s nicely browned and internal temp reaches 165 °F (74 °C). It should be juicy, not dry.
  4. In a blender or food processor, combine sour cream, honey, chipotle, lime juice, cilantro, salt, and water. Blend until smooth, adding water 1 Tbsp at a time until you reach desired drizzle consistency.
  5. Warm the tortillas slightly so they’re flexible. Lay rice on the base, then layer veggies, beans, chicken, crumbled cotija, and drizzle crema over it all. Wrap tightly (fold sides in then roll).
  6. Serve immediately, or wrap tightly and chill in the fridge for later. If chilling, I often keep the sauce separate until serving to avoid sogginess.

Notes

  • Don’t overfill the tortillas — I once made one explode on me!
  • Let the cooked chicken rest a minute before wrapping to lock in juices.
  • If the crema is too thick, I add a splash more water or lime juice.
  • Use fresh corn instead of frozen whenever possible — flavor is brighter.
  • Toast the wrap lightly in a hot dry pan after assembling for crisp edges.