I make these southwest chicken wraps when I want a protein-packed meal that doesn’t feel boring. They’re loaded with seasoned chicken, veggies, beans, and corn, then finished with a drizzle of creamy chipotle-lime sauce that ties everything together beautifully.
Why You’ll Love This Recipe
I love this recipe because it’s flavorful, customizable, and easy to prep ahead. I enjoy how each bite has a mix of smoky, fresh, creamy, and slightly spicy elements. It’s also great for leftovers, which makes it perfect for busy weeks.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken 0.75 lb boneless, skinless chicken breasts 1/4 cup lime juice 1/2 teaspoon chili powder 1/2 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon smoked paprika 1/4 teaspoon salt 3 tablespoons olive oil 1 tablespoon chipotle pepper in adobo
For the Southwest Wrap 4 large tortillas 1 cup uncooked rice 1 small red bell pepper 1 jalapeño 1/2 red onion, sliced 3 garlic cloves, minced 1 teaspoon olive oil 3/4 cup corn kernels 1 cup black beans, drained and rinsed 1/4 cup cotija cheese
For the Southwest Crema 1/3 cup sour cream 1 1/2 tablespoons honey 1/2 to 1 tablespoon chipotle peppers in adobo 1 tablespoon lime juice 3 tablespoons fresh cilantro, chopped 1 to 2 tablespoons water 1/4 teaspoon salt
Directions
I start by patting the chicken dry and cutting it into small bite-sized pieces. I add it to a bowl with olive oil, lime juice, seasonings, and chipotle pepper, then mix everything well so the chicken is evenly coated. I let it marinate for at least 15 minutes.
While the chicken marinates, I cook the rice according to the package directions and prepare the vegetables. To make the crema, I blend all the sauce ingredients until smooth, adding a little water to thin it as needed.
I cook the marinated chicken in a large skillet over medium heat for about 12 to 15 minutes, until fully cooked, then set it aside. I wipe out the pan, add a bit of oil, and sauté the peppers and onions for about 8 minutes. I add the garlic, lower the heat, and return the chicken to the pan just long enough to warm it through.
To assemble, I warm the tortillas and layer rice, chicken, veggies, beans, corn, cotija cheese, and a generous drizzle of crema. I wrap everything tightly like a burrito and serve immediately.
Servings and Timing
This recipe makes 4 wraps. I usually spend about 10 minutes prepping and around 30 minutes cooking, so everything is ready in roughly 40 minutes.
Variations
I like using chicken thighs instead of breasts when I want extra juiciness. Sometimes I swap cotija for feta or shredded cheddar. For a lighter version, I use Greek yogurt in place of sour cream in the crema.
Storage/Reheating
I store leftover wraps in an airtight container in the refrigerator for up to 4 days. When reheating, I warm them in a skillet or air fryer to keep the tortillas from getting soggy. I also freeze assembled wraps for up to 2 months and thaw before reheating.
FAQs
Can I make the chicken ahead of time?
I often cook the chicken in advance and store it in the fridge to make assembly faster.
Is this recipe very spicy?
I control the heat by using mild chipotle peppers and adjusting the amount in the sauce.
Can I make this dairy free?
I use dairy-free sour cream and skip the cheese when I need a dairy-free option.
What tortillas work best?
I prefer large flour tortillas because they’re flexible and hold all the fillings well.
Can I toast the wraps?
I like to toast them in a skillet for a few minutes per side to get a crispy exterior.
Conclusion
This Southwest Chicken Wrap is one of those recipes I keep coming back to because it’s bold, hearty, and full of flavor. I love how easy it is to customize and how satisfying it feels every single time. It’s a reliable, crowd-pleasing meal that never disappoints.
This bold and flavorful Southwest Chicken Wrap is packed with seasoned chicken, rice, black beans, corn, veggies, and a creamy chipotle crema—perfect for lunch or dinner!
⅓ cup sour cream (or plain Greek yogurt or dairy-free alternative)
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, as needed)
¼ tsp salt
Instructions
Marinate the Chicken:
Dice chicken into bite-sized pieces. In a bowl, mix with olive oil, lime juice, seasonings, and chipotle pepper. Toss to coat and marinate for at least 15 minutes (or up to 24 hours).
Prepare Crema:
Blend all crema ingredients until smooth in a high-speed blender or food processor. Thin with water if needed. Refrigerate until serving.
Cook Chicken:
Sauté marinated chicken in a skillet over medium heat for 12–15 minutes or until cooked through. Set aside.
Sauté Veggies:
Wipe the pan clean. Sauté bell pepper, jalapeño, and onion in ½ tsp olive oil for ~8 minutes. Add garlic, cook 1 more minute. Return chicken to pan briefly to warm through.
Assemble Wraps:
Warm tortillas. Fill each with cooked rice, chicken, veggies, corn, beans, and cotija. Drizzle generously with southwest crema.
Wrap & Serve:
Roll wraps tightly like burritos. Toast in a dry pan on both sides if desired. Serve with extra crema for dipping.
Notes
Chicken Thighs: Can be used instead of breasts; adjust cook time to 8–14 minutes.
Heat Level: Use mild chipotle in adobo if sensitive to spice.
To Store: Wraps keep in fridge up to 4 days or freezer up to 2 months.
To Reheat: Warm in skillet or air fryer for best texture.
Don’t Overfill: Prevent breakage by not overstuffing wraps.
