Southwest Chicken Wrap (Print Version)
# Ingredients:
01 -
0.75 lb chicken breasts, boneless and skinless.
02 -
¼ cup lime juice (about one lime).
03 -
½ tsp chili powder.
04 -
½ tsp onion powder.
05 -
1 tsp garlic powder.
06 -
½ tsp smoked paprika.
07 -
¼ tsp salt (more as needed).
08 -
3 tbsp olive oil.
09 -
1 tbsp chipotle pepper in adobo.
10 -
4 large tortillas.
11 -
1 cup uncooked rice.
12 -
1 small red bell pepper, chopped.
13 -
1 jalapeño, chopped.
14 -
½ red onion, sliced.
15 -
3 garlic cloves, minced.
16 -
1 tsp olive oil (for sautéing the veggies).
17 -
¾ cup thawed or fresh corn kernels.
18 -
1 cup black beans, drained and rinsed.
19 -
¼ cup cotija cheese.
20 -
⅓ cup sour cream.
21 -
1½ tbsp honey.
22 -
½-1 tbsp chipotle peppers in adobo.
23 -
1 tbsp lime juice.
24 -
3 tbsp fresh cilantro, chopped.
25 -
1-2 tbsp water (to thin the crema).
26 -
¼ tsp salt.
# Instructions:
01 -
Pat the chicken dry and dice it into small bite-sized pieces. 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. Let the chicken marinate for at least 15 minutes or up to 24 hours.
02 -
Cook the rice according to the package instructions. Slice the red bell pepper, jalapeño, and red onion. Mince the garlic.
03 -
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.
04 -
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.
05 -
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. Add the cooked chicken back to the skillet and warm through without overcooking.
06 -
Warm the tortillas. Start with a layer of rice, then add the chicken and veggie mixture, black beans, corn, and cotija cheese. Drizzle the Southwest Crema generously over the ingredients. Wrap tightly like a burrito. Add more crema if desired.