Can I make Southwest Chicken Wraps ahead of time?

Yes! You can easily prep most of the ingredients ahead of time. You can marinate the chicken and cook the rice the night before. Just store everything in separate airtight containers in the fridge, and assemble the wraps when you’re ready to eat. The crema sauce can also be made in advance and stored in the fridge for up to a week.

Can I use a different protein instead of chicken?

Absolutely! If you’re not a fan of chicken, you can swap it for grilled shrimp, steak, or even tofu for a plant-based option. If you want a quicker alternative, rotisserie chicken would also work great!

Can I make this recipe gluten-free?

Yes! Simply swap the tortillas for gluten-free ones, and make sure your seasoning and crema ingredients are all gluten-free. Many stores carry gluten-free tortillas that work perfectly for wraps like this one.

How can I make these wraps spicier?

If you like your wraps with a little more heat, try adding extra jalapeños to the filling or spicing up the crema by adding more chipotle peppers in adobo. You can also add a drizzle of hot sauce or some diced fresh chili for that extra kick.

Can I use other vegetables in the wraps?

Definitely! These wraps are super customizable. Feel free to add other veggies like zucchini, mushrooms, spinach, or even roasted sweet potatoes. The more, the merrier!

Southwest Chicken Wrap Recipe Easy & Flavorful Meal Ideas

Description

These Southwest Chicken Wraps are packed with flavor, protein, and a colorful mix of veggies, all wrapped up in a warm tortilla. Perfect for a busy weeknight or a weekend lunch, this recipe is simple to make and can be customized to suit everyone’s tastes.

Ingredients

Scale

0.75 lb boneless, skinless chicken breasts
¼ cup lime juice (about 1 lime)
½ tsp chili powder
½ tsp onion powder
1 tsp garlic powder
½ tsp smoked paprika
¼ tsp salt (add more to taste)
3 tbsp olive oil
1 tbsp chipotle pepper in adobo sauce
4 large tortillas (flour or whole wheat)
1 cup uncooked rice (preferably brown rice)
1 small red bell pepper, sliced
1 jalapeño, sliced (optional for heat)
½ red onion, thinly sliced
3 garlic cloves, minced
1 tsp olive oil (for sautéing veggies)
¾ cup corn kernels
1 cup black beans, drained and rinsed
¼ cup cotija cheese
⅓ cup sour cream
1½ tbsp honey
½–1 tbsp chipotle peppers in adobo
1 tbsp lime juice
3 tbsp fresh cilantro, chopped
1–2 tbsp water (to thin sauce)
¼ tsp salt

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Instructions

Marinate the chicken with lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, chipotle peppers, and olive oil. Let it marinate for at least 15 minutes.
Cook the rice according to package instructions.
Slice the red bell pepper, jalapeño (if using), red onion, and mince the garlic.
Make the crema by blending sour cream, honey, chipotle peppers, lime juice, cilantro, water, and salt until smooth.
Cook the chicken in a large skillet until cooked through (12-15 minutes), then remove from skillet.
Sauté the veggies (bell pepper, jalapeño, onion, and garlic) in the same skillet until soft, about 8 minutes.
Warm the tortillas in a dry skillet for 30 seconds on each side.
Assemble the wraps with rice, chicken, sautéed veggies, black beans, corn, cotija cheese, and drizzle with crema.
Roll the tortilla tightly to form the wrap.

Notes

Feel free to customize your wraps by adding extra veggies or adjusting the spice level to your liking.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Pan-fried, Sautéed
Cuisine: American

Nutrition

Serving Size: 1 wrap
Calories: 450
Sugar: 6g
Sodium: 550mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 35g
Cholesterol: 70mg