Southwest Chicken Wraps (Print Version)
# Ingredients:
01 -
3/4 lb boneless skinless chicken breasts.
02 -
1/4 cup lime juice.
03 -
1/2 teaspoon chili powder.
04 -
1/2 teaspoon onion powder.
05 -
1 teaspoon garlic powder.
06 -
1/2 teaspoon smoked paprika.
07 -
1/4 teaspoon salt.
08 -
3 tablespoons olive oil.
09 -
1 tablespoon chipotle pepper in adobo.
10 -
4 large tortillas.
11 -
1 cup uncooked rice.
12 -
1 small red bell pepper.
13 -
1 jalapeño.
14 -
1/2 red onion, sliced.
15 -
3 garlic cloves, minced.
16 -
1 teaspoon olive oil.
17 -
3/4 cup corn kernels.
18 -
1 cup black beans, drained.
19 -
1/4 cup cotija cheese.
20 -
1/3 cup sour cream.
21 -
1 1/2 tablespoons honey.
22 -
3/4 tablespoon chipotle peppers in adobo.
23 -
1 tablespoon lime juice.
24 -
3 tablespoons fresh cilantro, chopped.
25 -
1 1/2 tablespoons water.
26 -
1/4 teaspoon salt.
# Instructions:
01 -
Dice chicken, mix with marinade. Allow to rest for 15 minutes to 24 hours.
02 -
Cook rice according to package instructions. Blend Southwest crema ingredients. Slice vegetables.
03 -
Sauté chicken in a skillet for 12-15 minutes. Set aside.
04 -
Sauté peppers and onions for 8 minutes. Add garlic and return chicken to the skillet to warm.
05 -
Warm tortillas. Layer rice, chicken, vegetables, beans, corn, cheese, and Southwest crema. Roll tightly.
# Notes:
01 -
Components can be prepped ahead.
02 -
Adjust spice level with chipotle amount.
03 -
Warm tortillas for easier rolling.