01 -
Begin by patting the chicken dry and cutting it into small, bite-sized pieces. In a large mixing bowl, combine the diced chicken with olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle pepper in adobo sauce. Stir everything together until the chicken is evenly coated. Let it marinate for at least 15 minutes.
02 -
Prepare the rice according to the package instructions. Meanwhile, combine sour cream, honey, chipotle peppers in adobo, lime juice, cilantro, water, and salt in a blender. Blend until smooth, adjusting the water for your desired consistency.
03 -
Heat a skillet over medium heat. Once hot, add the marinated chicken and cook for about 12-15 minutes, stirring occasionally. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is slightly caramelized on the outside.
04 -
Using the same skillet, heat 1 tsp of olive oil. Add the chopped bell pepper, jalapeño, sliced red onion, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables are tender and fragrant. Toss the cooked chicken back into the skillet with the vegetables.
05 -
Lay a tortilla flat on a clean surface. Start by spreading a layer of cooked rice in the center. Top with the chicken and vegetable mixture, followed by black beans, corn, and a sprinkle of cotija cheese. Drizzle the Southwest crema generously over the top. Fold sides inward, then roll tightly from the bottom.