Southwest Chicken Wrap

The Southwest Chicken Wrap is a bold, zesty, and satisfying meal that's inspired by the vibrant flavors of Southwestern cuisine. With juicy, marinated chicken, sautéed vegetables, black beans, and a creamy chipotle sauce all wrapped in a soft flour tortilla, this dish is a go-to for those who crave something quick yet wholesome. It's a perfect option for lunch, dinner, or even meal prep, offering the kind of deliciousness that’s reminiscent of your favorite Tex-Mex spot, but made right at home. Packed with protein, fiber, and customizable toppings, this wrap combines convenience with crave-worthy flavor in every bite.

Ingredients

For the Chicken:

• 0.75 lb boneless, skinless chicken breasts

• ¼ cup lime juice

• ½ tsp chili powder

• ½ tsp onion powder

• 1 tsp garlic powder

• ½ tsp smoked paprika

• ¼ tsp salt

• 3 tbsp olive oil

• 1 tbsp chipotle pepper in adobo sauce
  
  

For the Sauce:

• Sour cream or plain Greek yogurt

• Honey or maple syrup

• Chipotle peppers in adobo sauce

• Lime juice

• Salt
  
  

For the Wrap:

• Flour tortillas

• Canned black beans, rinsed and drained

• Corn kernels (fresh or thawed if frozen)

• Bell peppers, chopped

• Onions, chopped

• Optional: cooked rice, shredded lettuce, or additional toppings
  
  

Instructions

1. Marinate the Chicken
Pat the chicken dry and dice it into bite-sized pieces. In a bowl, mix the chicken with lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, olive oil, and chipotle pepper. Toss to coat evenly and let it marinate for at least 15 minutes or up to 24 hours in the refrigerator.

2. Prepare the Chipotle Sauce
In a blender or food processor, combine sour cream (or Greek yogurt), honey, chipotle peppers, lime juice, and a pinch of salt. Blend until smooth. Adjust the flavor to your taste with more lime or salt if needed.

3. Cook the Chicken
Heat a skillet over medium heat. Add the marinated chicken and cook for 12–15 minutes or until the chicken is fully cooked and slightly browned. Remove from skillet and set aside.

4. Sauté the Vegetables
In the same skillet, add a small amount of oil if needed. Toss in the chopped bell peppers and onions, and sauté for about 5 minutes or until softened. Add the cooked chicken back into the pan and mix to combine.

5. Assemble the Wraps
Warm the tortillas. Lay one flat, then layer in the chicken and vegetable mix, black beans, corn, and any optional toppings like rice or lettuce. Drizzle with the chipotle sauce. Fold the sides over and roll tightly into a wrap.

Serving and Nutrients

Serving Suggestions:
These wraps pair wonderfully with tortilla chips and salsa, a light salad, guacamole, or even cilantro-lime rice. They're also great on their own as a handheld, on-the-go meal.

Nutritional Estimate (per wrap, depending on size and ingredients used):

• Calories: 400–550

• Protein: 30–35g

• Carbohydrates: 35–45g

• Fiber: 6–9g

• Fat: 18–25g
  
  

To reduce calories or fat, you can opt for low-fat yogurt in the sauce, skip the rice, or use a whole wheat tortilla. This meal is highly adaptable, making it ideal for a balanced diet.