Southwest Chicken Wrap - A Flavorful And Easy Meal

This Southwest Chicken Wrap is a simple and flavorful meal that combines marinated chicken with fresh vegetables, black beans, and corn, all wrapped in a large tortilla with a tangy Southwest crema. The marinated chicken is cooked to perfection and mixed with sautéed bell peppers and onions. The wrap is then assembled with cooked rice, black beans, corn, and cotija cheese, all generously drizzled with a homemade Southwest crema made from sour cream, honey, chipotle peppers, lime juice, and cilantro. This wrap is perfect for a quick lunch or dinner, and any leftovers can be stored in the refrigerator for up to two days. It's a versatile recipe that can be easily modified to suit different tastes and dietary preferences.

Southwest Chicken Wraps are a delicious and easy meal, perfect for lunch or dinner. These wraps are filled with marinated chicken, fresh vegetables, black beans, corn, and a tangy Southwest crema. The combination of flavors and textures makes these wraps a delightful meal that you can whip up in no time. Whether you're feeding your family or entertaining guests, these Southwest Chicken Wraps are sure to be a hit.

Ingredients

For The Chicken

• 0.75 lb chicken breasts, boneless and skinless
• ¼ cup lime juice (about one lime)
• ½ tsp chili powder
• ½ tsp onion powder
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp salt (more as needed)
• 3 tbsp olive oil
• 1 tbsp chipotle pepper in adobo

For The Southwest Wrap

• 4 large tortillas
• 1 cup uncooked rice
• 1 small red bell pepper, chopped
• 1 jalapeño, chopped
• ½ red onion, sliced
• 3 garlic cloves, minced
• 1 tsp olive oil (for sautéing the veggies)
• ¾ cup thawed or fresh corn kernels
• 1 cup black beans, drained and rinsed
• ¼ cup cotija cheese

For The Southwest Crema

• ⅓ cup sour cream
• 1½ tbsp honey
• ½-1 tbsp chipotle peppers in adobo
• 1 tbsp lime juice
• 3 tbsp fresh cilantro, chopped
• 1-2 tbsp water (to thin the crema)
• ¼ tsp salt

Instructions

Prepare the Chicken

1. Pat the chicken dry and dice it into small bite-sized pieces.
2. In a large bowl, combine the chicken with lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, olive oil, and chipotle pepper. Mix well to coat the chicken evenly.
3. Let the chicken marinate for at least 15 minutes or up to 24 hours.

Prepare the Rice and Veggies

1. Cook the rice according to the package instructions.
2. Slice the red bell pepper, jalapeño, and red onion. Mince the garlic.

Make the Southwest Crema

1. In a high-speed blender or food processor, combine sour cream, honey, chipotle peppers in adobo, lime juice, cilantro, water, and salt. Blend until smooth. Adjust the thickness with additional water if needed.

Cook the Chicken

1. Heat a large skillet over medium heat. Add the marinated chicken and sauté for about 12-15 minutes, or until the chicken is cooked through. Set aside.

Sauté the Veggies

1. In the same skillet, add 1 tsp of olive oil and sauté the chopped peppers and onions for about 8 minutes. Add the minced garlic and cook for another minute.
2. Add the cooked chicken back to the skillet and warm through without overcooking.

Assemble the Wraps

1. Warm the tortillas. Start with a layer of rice, then add the chicken and veggie mixture, black beans, corn, and cotija cheese.
2. Drizzle the Southwest Crema generously over the ingredients.
3. Wrap tightly like a burrito. Add more crema if desired.

Serving and Storage Tips

Serving Tips

These Southwest Chicken Wraps are best served immediately while they are fresh and warm. Pair them with a side of tortilla chips and salsa, or a light salad for a complete meal. For added flavor, you can also serve them with extra Southwest Crema on the side.

Storage Tips

If you have any leftovers, wrap them tightly in aluminum foil or plastic wrap and store them in the refrigerator. They will keep for up to 2 days. To reheat, simply unwrap and warm them in the microwave for a minute or two, or in the oven at 350°F for about 10 minutes.

Helpful Notes

• If you're short on time, you can use pre-cooked rotisserie chicken instead of marinating and cooking the chicken yourself.
• For a spicier wrap, add more chipotle peppers in adobo to the marinade and the Southwest Crema.
• You can easily make these wraps vegetarian by omitting the chicken and adding more beans or a meat substitute.

Quotes from Well-Known Chefs:

"The key to a great wrap is balancing flavors and textures. The creamy crema with the crispy chicken and fresh veggies makes this wrap absolutely delicious." - Ina Garten

"Don't be afraid to play with the spice levels. The chipotle peppers add a nice kick that complements the other ingredients perfectly." - Bobby Flay