Name: Southwest Chicken Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
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 (day-old or freshly made); 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)

Description

Quick and flavorful Southwest Chicken Wraps filled with charred corn, smoky chipotle, and tender shredded chicken, perfect for busy weeknights.

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 (day-old or freshly made)
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)

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Instructions

Poach or pan-sear the chicken breasts in a skillet with a splash of water or low-sodium broth until cooked through, about 12–15 minutes. Let rest, then shred or chop into bite-sized pieces.
In a large pan, heat olive oil over medium. Add minced garlic, jalapeño, red bell pepper, and red onion. Sauté until softened, about 4–5 minutes.
Stir in black beans, corn, and cooked rice. Add garlic powder, onion powder, chili powder, smoked paprika, and salt. Mix in chipotle, honey, and lime juice. Cook until heated through, about 3–4 minutes.
Add the shredded chicken and toss until combined and warmed, about 2 minutes. Adjust seasonings as necessary and stir in chopped cilantro.
Place a tortilla flat, spoon the mixture down the center, crumble cotija over filling, and add sour cream. Fold the sides and roll tightly into a wrap. Slice in half and serve.

Notes

You can substitute the chicken with shredded rotisserie chicken to save time. Greek yogurt can be used instead of sour cream for a lighter option.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Sauteing
Cuisine: Mexican