Zesty Southwest Chicken Wrap (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
¾ lb boneless, skinless chicken breasts, diced into bite-sized pieces
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
08 -
3 tbsp olive oil
09 -
1 tbsp chipotle pepper in adobo sauce
→ Wrap Ingredients
10 -
4 large tortillas
11 -
1 cup uncooked rice
12 -
1 small red bell pepper, chopped
13 -
1 jalapeño, chopped
14 -
½ red onion, thinly sliced
15 -
3 garlic cloves, minced
16 -
1 tsp olive oil (to sauté the veggies)
17 -
¾ cup thawed or fresh corn kernels
18 -
1 cup black beans, drained and rinsed
19 -
¼ cup cotija cheese
→ Southwest Crema
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 -
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.
# Notes:
01 -
For a gluten-free version, use gluten-free tortillas. Adjust the spice level by increasing or reducing the amount of chipotle in adobo sauce.