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Southwest Chicken Wrap

Ultimate Southwest Chicken Wraps: A Flavorful Family Feast

Enjoy flavorful Southwest Chicken Wraps packed with lean protein and fresh veggies, perfect for quick meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Marination Time 15 minutes
Total Time 1 hour
Servings: 4 wraps
Course: Lunch
Cuisine: Southwest
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 lb Boneless Skinless Chicken Breasts Substitution: Use tofu or beef for variations.
  • 1/4 cup Lime Juice About one lime gives ¼ cup juice.
  • 2 tbsp Chili Powder Adjust based on heat preference.
  • 1 tsp Onion Powder Optional: Substitute with fresh onions for a stronger taste.
  • 1 tsp Garlic Powder Consider fresh minced garlic for a more intense flavor.
  • 1 tsp Smoked Paprika Substitution: Regular paprika for less smokiness.
  • 1/2 tsp Salt Tip: Start with the lesser amount and add more if needed.
  • 2 tbsp Olive Oil Substitution: Avocado oil works well too.
  • 1 tbsp Chipotle Peppers in Adobo Optional: Adjust the amount based on spice tolerance.
For the Wrap
  • 4 large Tortillas Note: Gluten-free tortillas can be used if needed.
  • 1 cup Uncooked Rice Substitution: Quinoa for a protein boost.
For the Veggie Filling
  • 1 medium Red Bell Pepper Substitution: Any color bell pepper can be used.
  • 1 medium Jalapeño Optional: Omit for a milder wrap.
  • 1 small Red Onion Substitution: Green onions for a milder flavor.
  • 2 cloves Garlic Cloves Tip: Always mince finely for even distribution.
  • 1 cup Corn Kernels Substitution: Frozen or canned corn works.
  • 1 can Black Beans Rinse and drain; swap for pinto beans if preferred.
For the Creamy Sauce
  • 1/2 cup Cotija Cheese Optional: Feta cheese for a similar profile.
  • 1/2 cup Sour Cream Substitution: Greek yogurt for a healthier option.
  • 1 tbsp Honey Note: Maple syrup can be an alternative.
  • 1/4 cup Fresh Cilantro Omit if herb preference differs.
  • 2 tbsp Water Amount varies based on consistency preferred.

Equipment

  • Mixing Bowl
  • blender
  • Skillet

Method
 

Step‑by‑Step Instructions
  1. Pat dry and dice chicken breasts into bite-sized pieces. In a bowl, combine olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle peppers. Toss chicken into marinade and let sit for at least 15 minutes.
  2. Prepare rice according to package instructions, typically boiling for 18-20 minutes until fluffy.
  3. In a blender, add sour cream, honey, cilantro, and water. Blend until smooth and creamy, adjusting seasoning if necessary.
  4. Heat skillet over medium-high heat. Add marinated chicken and sauté for 12-15 minutes until cooked through.
  5. In the same skillet, add diced bell pepper, jalapeño, and onion. Sauté for about 8 minutes until tender. Add minced garlic in the last minute.
  6. Return cooked chicken to skillet and mix to warm through for 2-3 minutes.
  7. Lay a tortilla flat, layer with rice, chicken-veggie mixture, black beans, corn, and cotija cheese. Drizzle with sauce and wrap tightly.

Nutrition

Serving: 1wrapCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 700mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 900IUVitamin C: 75mgCalcium: 200mgIron: 3mg

Notes

Allow chicken to marinate for at least 15 minutes for maximum flavor infusion. Use fresh veggies for a crunchier texture.

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