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–+ servings
Southwest Chicken Wrap

Easy Southwest Chicken Wrap: Flavorful, Healthy Delight

Make quick and delicious Southwest Chicken Wraps packed with protein and fresh ingredients. Perfect for lunch or dinner!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 wraps
Course: Lunch
Cuisine: Southwestern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Boneless, Skinless Chicken Breasts Can substitute with grilled tofu or beef.
  • 2 tablespoons Lime Juice Fresh lime is recommended.
  • 1 tablespoon Chili Powder Adjust according to spice preference.
  • 1 teaspoon Onion Powder Can be omitted if using fresh onions.
  • 1 teaspoon Garlic Powder Fresh garlic can be used instead.
  • 1 teaspoon Smoked Paprika Regular paprika can be used for less smokiness.
  • 1 teaspoon Salt Adjust to taste.
  • 2 tablespoons Olive Oil Avocado oil can be substituted.
For the Wrap
  • 1 chipotle pepper in Adobo Sauce Adjust to achieve desired spice level.
  • 4 pieces Tortillas Whole grain or gluten-free versions work well.
  • 1 cup Rice Quinoa can be substituted for a unique flavor.
  • 1 cup Red Bell Pepper Diced.
  • 1 piece Jalapeño Diced.
  • 1 medium Red Onion Can be replaced with green onions.
  • 2 cloves Garlic Minced.
For the Filling
  • 1 cup Corn Kernels Fresh or frozen.
  • 1 can Black Beans Canned varieties work well.
  • 1/2 cup Cotija Cheese Feta is a great alternative.
  • 1/2 cup Sour Cream Greek yogurt can be used for a healthier option.
  • 1 tablespoon Honey Maple syrup is a suitable alternative.
  • 1/4 cup Fresh Cilantro Can be omitted if not liked.
  • 1 tablespoon Water To adjust sauce consistency.

Equipment

  • Large skillet
  • medium saucepan
  • mixing bowl

Method
 

Direction Steps
  1. Marinate the chicken by combining with olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, and salt. Let it sit for at least 15 minutes.
  2. Cook the rice according to package instructions, then fluff with a fork and set aside.
  3. Sauté the marinated chicken in a large skillet over medium heat for 12-15 minutes until golden brown and cooked through.
  4. Add diced red bell pepper, jalapeño, and minced garlic to the skillet. Sauté for 5-7 minutes until veggies are soft.
  5. Combine the chicken and veggies, and warm the mixture together for 2-3 minutes.
  6. Heat tortillas in a skillet for about 30 seconds on each side until pliable.
  7. Assemble the wraps by layering rice, chicken, and vegetables, followed by black beans, corn, Cotija cheese, sour cream, honey, and cilantro.
  8. Roll the tortilla tightly around the filling and slice in half. Serve and enjoy!

Nutrition

Serving: 1wrapCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 15IUVitamin C: 50mgCalcium: 15mgIron: 15mg

Notes

These wraps can be made in advance and stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat as needed for a convenient meal.

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