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Southwest Chicken Wraps

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Savory and spicy Southwest Chicken Wraps filled with shredded chicken, smoky chipotle, sweet corn, black beans, and fresh cilantro, all wrapped in a soft flour tortilla.

Ingredients

  • 3/4 lb Chicken breasts, boneless skinless
  • 1 cup Black beans (rinsed and drained)
  • 3 tbsp Cilantro, fresh (chopped)
  • 3/4 cup Corn, kernels (fresh, frozen and thawed, or canned, drained)
  • 3 Garlic cloves, minced
  • 1 tsp Garlic powder
  • 1 Jalapeno, chopped (seeded to reduce heat)
  • 1/2 tsp Onion powder
  • 1 Red bell pepper, small, diced
  • 1/2 Red onion, diced
  • 1 1/2 tbsp Chipotle pepper in adobo, minced
  • 1 1/2 tbsp Honey
  • 5/16 cup Lime juice (about 2–3 tablespoons + 1 tsp; adjust to taste)
  • 1 cup Rice, cooked
  • 1/2 tsp Chili powder
  • 1/2 tsp Paprika, smoked
  • 1/2 tsp Salt (adjust to taste)
  • 3 1/3 tbsp Olive oil
  • 4 Tortillas, large (flour works best for pliability)
  • 1/4 cup Cotija cheese, crumbled
  • 1/3 cup Sour cream
  • 1 tbsp Water (to thin sour cream if desired)

Instructions

  1. Prep the chicken: Place chicken breasts in a skillet with a splash of water or low-sodium broth. Poach over medium-low heat or pan-sear until the internal temperature reaches 165°F (about 12–15 minutes depending on thickness). Remove from heat and let rest for a few minutes, then shred or chop into bite-sized pieces.
  2. Sauté the aromatics: In a large pan, warm the olive oil over medium heat. Add minced garlic, chopped jalapeño, diced red bell pepper, and diced red onion. Cook until softened and fragrant, about 4–5 minutes.
  3. Build the filling: Stir in black beans, corn, and cooked rice. Sprinkle garlic powder, onion powder, chili powder, smoked paprika, and salt over the mixture. Add the minced chipotle, honey, and lime juice. Stir well and cook for 3–4 minutes so the flavors meld and everything is heated through.
  4. Combine with chicken: Add the shredded chicken to the pan and toss to combine. Cook just until the chicken is warmed through, about 2 minutes. Taste and adjust seasoning. Fold in the chopped cilantro at the end so it stays bright.
  5. Assemble the wraps: Lay a tortilla flat. Spoon a generous line of the filling down the center. Sprinkle with crumbled cotija and add a dollop of sour cream (thin the sour cream with the tablespoon of water if you prefer a drizzleable sauce). Fold the sides and roll into a wrap. Slice in half and serve immediately.

Notes

Use leftover cooked rice to save time. For dairy-free, swap cotija and sour cream for avocado slices and a drizzle of lime crema made with a neutral yogurt alternative.

Find it online: https://www.wholesomeeasy.com/southwest-chicken-wraps/