Go Back
–+ servings
Overhead view of a skillet with seasoned chicken, red bell peppers, onions, and green peppers cooking side by side.

Chipotle Southwest Chicken Wraps

Chipotle Southwest Chicken Wraps layered with fresh vegetables and a creamy kick that feel both hearty and comforting.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Marinate 15 minutes
Total Time 55 minutes
Servings: 6
Course: Dinner, lunch
Cuisine: Mexican-Inspired, Southwest
Calories: 645
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 0.9 lb boneless skinless chicken breast cut into small bite-sized pieces
  • 0.3 cup fresh lime juice about 1–2 limes freshly squeezed
  • 0.6 teaspoon chili powder adds mild warmth
  • 0.6 teaspoon onion powder for savory depth
  • 1.1 teaspoon garlic powder evenly seasons the chicken
  • 0.6 teaspoon smoked paprika for smoky flavor
  • 0.3 teaspoon salt adjust to taste after cooking
  • 3.5 tablespoon olive oil divided between marinade and cooking
  • 1.3 tablespoon chipotle peppers in adobo finely minced, adjust for heat tolerance
  • 6 large flour tortillas burrito-size for easy wrapping
  • 1.5 cups uncooked rice long-grain or jasmine recommended
  • 1 medium red bell pepper diced into small strips
  • 1 jalapeño pepper seeded and finely chopped for moderate heat
  • 0.75 medium red onion thinly sliced
  • 4 garlic cloves minced fresh
  • 0.8 cup corn kernels fresh or fully thawed
  • 1.3 cups black beans rinsed and drained well
  • 0.3 cup cotija cheese crumbled or substitute queso fresco
  • 0.45 cup sour cream full-fat or dairy-free alternative
  • 2 tablespoon honey balances the spice
  • 1.2 tablespoon chipotle peppers in adobo for crema heat and color
  • 1.3 tablespoon lime juice brightens the sauce
  • 4 tablespoon fresh cilantro finely chopped
  • 1–2 tbsp –2 tablespoon water used to thin sauce as needed
  • 0.3 teaspoon salt season sauce to taste

Equipment

  • 1 Large Skillet Used for cooking chicken and sautéing vegetables evenly

Method
 

  1. Pat the chicken dry, cut into small chunks, and place in a mixing bowl with lime juice, oil, spices, salt, and chipotle pepper, then stir until fully coated.
  2. Allow the chicken to rest and absorb the marinade flavors for at least 15 minutes or refrigerate longer if desired.
  3. Cook the rice according to package directions and prepare all vegetables and crema ingredients while the chicken marinates.
  4. Blend the sour cream, honey, chipotle, lime juice, cilantro, water, and salt until smooth and pourable, then set aside.
  5. Heat a skillet over medium heat, add the marinated chicken, and cook while stirring occasionally until fully cooked through.
  6. Transfer the cooked chicken to a plate and carefully wipe the skillet clean.
  7. Add a small amount of oil to the skillet, sauté peppers and onions until softened, then stir in garlic and reduce heat.
  8. Return the chicken to the skillet and gently warm just until heated through without overcooking.
  9. Warm tortillas, layer with rice, chicken, vegetables, beans, corn, cheese, and drizzle generously with crema.
  10. Roll each wrap tightly like a burrito, add extra sauce if desired, and serve immediately.

Nutrition

Serving: 420gCalories: 645kcalCarbohydrates: 80gProtein: 30gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 72mgSodium: 730mgPotassium: 780mgFiber: 8gSugar: 12gVitamin A: 1100IUVitamin C: 40mgCalcium: 155mgIron: 3mg

Notes

Warm spices, citrus, and creamy heat come together for a wrap that feels satisfying without being heavy. This is the kind of meal that fills the kitchen with comforting aromas and brings everyone back for seconds.

Tried this recipe?

Let us know how it was!