These Chipotle-style southwest chicken wraps are packed with protein, bold flavor, and plenty of veggies. If you’re searching for easy dinner recipes, this one comes together in about 30 minutes and works just as well for lunch as it does for a satisfying dinner.
Each wrap is filled with juicy marinated chicken, a mix of fresh vegetables, and finished with a creamy sauce that ties everything together. They’re hearty, a little spicy, and loaded in every bite, making them incredibly satisfying.
They’re also great for meal prep. The flavors continue to develop over time, so they taste just as good—if not better—later in the week. It’s an easy option to pack for lunch or enjoy again for a quick dinner.
You can easily switch things up depending on what you have on hand. Use any bell pepper you like, swap sour cream for a dairy-free option or Greek yogurt, or even use mayo for the sauce. Chicken thighs make a more tender alternative, and steak works well too with a shorter cook time. Honey can also be replaced with maple syrup.
For the best wraps, avoid overfilling so they stay neatly rolled without tearing. If you like a little crunch, toast them in a pan for a few minutes on each side until golden. Keep extra sauce on the side for dipping, and store any leftovers in the fridge for a few days or freeze them for later.
Southwest Chicken Wrap
These Chipotle-style southwest chicken wraps are packed with protein, bold flavor, and plenty of veggies. If you’re searching for easy dinner recipes, this one comes together in about 30 minutes and works just as well for lunch as it does for a satisfying dinner.
Ingredients
For The Chicken:
- .75 lb chicken breasts, boneless and skinless, *see notes
- ¼ cup lime juice , about one lime
- ½ tsp chili powder
- ½ tsp onion powder
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp salt , *more as needed
- 3 tbsp olive oil
- 1 Tbsp chipotle pepper in adobo , *see notes
Southwest Wrap:
- 4 large tortillas
- 1 cup uncooked rice
- 1 small red bell pepper
- 1 jalapeño
- ½ red onion, sliced
- 3 garlic cloves, minced
- 1 tsp olive oil , to sauté the veggies
- ¾ cup thawed or fresh corn kernels
- 1 cup black beans, drained and rinsed
- ¼ cup cotija cheese
Southwest Crema:
- ⅓ cup sour cream , *see notes
- 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 the crema a bit
- ¼ tsp salt
Instructions
Step-By-Step Instructions
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Notes
- **Chicken thighs can be used instead of chicken breasts; just reduce the cooking time to about 8–14 minutes.
- *If you’re sensitive to heat, choose mild or medium chipotle peppers in adobo.
- *Plain Greek yogurt can be used in place of sour cream, or opt for a dairy-free sour cream alternative if preferred.
- Any extra crema can be served on the side for dipping.
- To keep wraps from tearing, avoid overfilling them. This helps them stay tightly rolled and easier to handle.
- For a toasted finish, place the filled wraps in a pan over medium-high heat and cook for a few minutes on each side, turning carefully, until lightly crisp.
- Store any extra sauce separately for dipping.
- Leftover wraps can be stored in an airtight container in the refrigerator for up to 4 days and reheated in a skillet or air fryer. For longer storage, freeze in an airtight container or bag for up to 2 months.
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