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Southwest Chicken Wrap

Bold, fresh, and incredibly satisfying, this Southwest Chicken Wrap is the kind of meal that fits perfectly into busy schedules without sacrificing flavor. Juicy, spice-marinated chicken pairs with fluffy rice, black beans, sweet corn, and sautéed veggies, all wrapped up in a soft tortilla and finished with a creamy chipotle sauce. It’s hearty enough for dinner, convenient enough for lunch, and ideal for make-ahead meals. Whether you’re planning weekday lunches or an easy family meal, this wrap delivers big Southwest flavor in every bite—and it tastes just as good cold as it does warm.
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Prep Time 20 minutes
Cook Time 30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • For the seasoned chicken
  • ¾ pound boneless skinless chicken breast
  • Juice from 1 fresh lime about ¼ cup
  • ½ teaspoon chili powder
  • ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt plus more to taste
  • 3 tablespoons olive oil
  • 1 tablespoon chipotle pepper in adobo sauce
  • For the wraps
  • 4 large flour tortillas
  • 1 cup uncooked rice
  • 1 small red bell pepper diced
  • 1 jalapeño finely chopped
  • ½ red onion thinly sliced
  • 3 cloves garlic minced
  • 1 teaspoon olive oil
  • ¾ cup corn kernels fresh or thawed
  • 1 cup black beans rinsed and drained
  • ¼ cup crumbled cotija cheese
  • For the creamy chipotle sauce
  • ⅓ cup sour cream
  • 1½ tablespoons honey
  • ½ to 1 tablespoon chipotle peppers in adobo
  • 1 tablespoon lime juice
  • 3 tablespoons fresh cilantro
  • 1 –2 tablespoons water to thin
  • ¼ teaspoon salt

Method
 

1. Season the Chicken

Cut the chicken into small, evenly sized pieces and place them in a mixing bowl. Add olive oil, lime juice, spices, salt, and chipotle pepper. Toss until every piece is well coated. Cover and refrigerate for at least 15 minutes, or up to a full day for deeper flavor.

    2. Cook the Rice & Blend the Sauce

    Prepare the rice according to package directions. While it cooks, add all sauce ingredients to a blender or food processor and blend until smooth and creamy. Set aside.

      3. Sear the Chicken

      Heat a large skillet over medium heat. Add the marinated chicken and cook for 12–15 minutes, stirring occasionally, until fully cooked and lightly caramelized. Remove from the pan and set aside.

        4. Sauté the Vegetables

        Wipe out the skillet and heat olive oil. Add bell pepper, jalapeño, and onion. Cook for about 8 minutes until softened. Stir in garlic and reduce heat. Return the chicken to the skillet and gently warm everything together.

          5. Build the Wraps

          Warm the tortillas. Layer rice first, followed by the chicken mixture, black beans, corn, and cotija cheese. Finish with a generous drizzle of chipotle sauce.

            6. Roll & Serve

            Fold the sides in and roll tightly like a burrito. Add extra sauce if desired and serve immediately.

              Notes

              Serving Ideas

              Fresh sides
              • Creamy guacamole
              • Fresh tomato salsa
              • Crunchy tortilla chips
              Salads
              • Crisp coleslaw for contrast
              • Classic Caesar salad
              Dips
              • Ranch dressing for cooling balance
              • Hot sauce for heat lovers

              Tips for the Best Southwest Chicken Wraps

              • Marinate longer for bolder flavor—overnight works best
              • Use large, soft tortillas to prevent tearing
              • Cut chicken evenly so it cooks at the same rate
              • Layer smartly—rice first keeps wraps from getting soggy
              • Let wraps rest briefly before slicing or serving

              Common Mistakes to Avoid

              • Skipping the marinade step
              • Cooking chicken too long (165°F / 75°C is perfect)
              • Prepping ingredients mid-cooking
              • Using tortillas that are too small
              • Forgetting to taste and adjust seasoning

              Storage & Reheating

              Refrigerator
              Store wrapped leftovers in an airtight container for up to 3 days.
              Freezer
              Freeze fully assembled wraps for up to 2 months. Wrap tightly in plastic and place in a freezer-safe bag.
              Reheating
              • Oven: 350°F (175°C), wrapped in foil, 15–20 minutes
              • Microwave: 1–2 minutes, loosely covered
              • Stovetop: Warm in a skillet, turning occasionally

              FAQs

              What is a Southwest Chicken Wrap?
               It’s a tortilla filled with seasoned chicken, veggies, beans, cheese, and a creamy chipotle-style sauce.
              Can I customize it?
               Definitely. Swap proteins, add avocado, or adjust spice levels to suit your taste.
              How can I make it lighter?
               Use whole-grain tortillas, go easy on cheese, and load up on veggies.

              Final Thoughts

              This Southwest Chicken Wrap is bold, flexible, and incredibly satisfying. Whether you’re meal prepping for the week or throwing together a fast dinner, it’s a recipe that delivers every time—no boredom, no bland bites, just big flavor wrapped up right. 🌯🔥