Save
These Southwest chicken wraps have become my family's favorite quick meal. I started making them when I needed something fresh and filling that wouldn't keep me in the kitchen all day. The combination of spicy marinated chicken crisp veggies and that creamy chipotle sauce is absolutely addictive. They come together in just 30 minutes which makes them perfect for busy days.
What Makes These So Good
My secret is letting the chicken soak up all those amazing Southwest flavors before cooking. The chipotle gives everything this incredible smokiness while the fresh veggies add the perfect crunch. I love making extra for lunch meal prep since they actually taste even better the next day after all the flavors have mingled together.
Your Shopping List
- Chicken: 2 large boneless, skinless chicken breasts, diced into bite-sized pieces.
- Chipotle Peppers in Adobo: 2-3 peppers, blended for marinade and sauce, adding smoky heat.
- Sour Cream: 1/2 cup, or substitute plain Greek yogurt for added protein.
- Black Beans: 1 can, rinsed and drained, for hearty texture and added protein.
- Corn: 1 cup, fresh, frozen (thawed), or canned, for a touch of sweetness.
- Rice: 1 cup, cooked according to package instructions.
- Seasonings: 1 tsp each of garlic powder, onion powder, smoked paprika, and chili powder for a bold flavor profile.
- Tortillas: 4-6 large wraps or tortillas, warmed for flexibility.
Let's Get Cooking
- Marinate the Chicken
- Mix diced chicken with chipotle peppers, lime juice, and seasonings in a large bowl. Let marinate for at least 15 minutes, up to 24 hours for deeper flavor.
- Cook the Chicken
- Sauté marinated chicken in a skillet over medium heat for 12-15 minutes until fully cooked. Set aside.
- Sauté Veggies
- In the same skillet, add chopped peppers and onions with a drizzle of oil. Sauté for 5 minutes until tender.
- Prepare the Sauce
- Blend sour cream, chipotle peppers, honey, and lime juice in a food processor until smooth. Adjust seasoning to taste.
- Assemble the Wraps
- Layer cooked rice, chicken, veggies, black beans, and corn on a tortilla. Drizzle generously with chipotle sauce.
- Wrap and Serve
- Fold and roll tightly like a burrito. Toast the wrap in a skillet for a crispy exterior if desired. Serve with extra sauce for dipping.
Save
Keep Them Fresh
These wraps stay good in the fridge for about 4 days stored in an airtight container. If you want to freeze them wrap them up tight in foil and pop them in a freezer bag they'll keep for up to 3 months. When you're ready to eat just warm them up in the microwave or get them crispy again in a skillet.
Make Them Your Own
If you're not big on spice try using chipotle powder instead of the peppers. Sometimes I use chicken thighs or even steak to switch things up. Feel free to toss in your favorite veggies like extra bell peppers or jalapeños. A handful of cheddar or Monterey Jack cheese makes them even more delicious.
Common Questions About Cooking
- → Can I make these wraps ahead of time?
Prep components separately up to 2 days ahead. Assemble just before eating to prevent soggy tortillas. Keep sauce separate until serving.
- → How spicy are these wraps?
The heat level is moderate from chipotle peppers. Adjust by using more or less chipotle, or remove jalapeño seeds for milder flavor.
- → Can I use a different protein?
Yes, try grilled shrimp, steak, or black beans for vegetarian option. Just adjust cooking times accordingly.
- → What's the best way to warm tortillas?
Warm briefly in a dry skillet or wrap in damp paper towels and microwave for 20-30 seconds. This makes them more pliable for rolling.
- → What can I substitute for cotija cheese?
Feta cheese makes a good substitute, or try shredded monterey jack for a milder option.