Southwest Chicken Wrap (Print Version)
# Ingredients:
01 -
¾ pound chicken breasts, diced.
02 -
¼ cup lime juice.
03 -
3 tablespoons olive oil.
04 -
1 tablespoon chipotle in adobo.
05 -
1 teaspoon garlic powder.
06 -
½ teaspoon chili powder.
07 -
½ teaspoon onion powder.
08 -
½ teaspoon smoked paprika.
09 -
4 large tortillas.
10 -
1 cup uncooked rice.
11 -
1 red bell pepper, chopped.
12 -
1 jalapeño, chopped.
13 -
½ red onion, sliced.
14 -
3 garlic cloves, minced.
15 -
¾ cup corn kernels.
16 -
1 cup black beans, drained.
17 -
¼ cup cotija cheese.
18 -
⅓ cup sour cream.
19 -
1½ tablespoons honey.
20 -
3 tablespoons fresh cilantro.
# Instructions:
01 -
Mix diced chicken with olive oil, lime juice, and spices. Let marinate 15 minutes or overnight.
02 -
Cook rice according to package. Make crema by blending sour cream, honey, chipotle, lime juice, cilantro, and salt.
03 -
Cook marinated chicken in skillet 12-15 minutes until done and slightly caramelized.
04 -
In same skillet, sauté peppers, onion, and garlic until tender. Mix with chicken.
05 -
Layer tortillas with rice, chicken mixture, beans, corn, and cheese. Top with crema sauce.
06 -
Roll wraps tightly, folding sides in. Cut in half to serve.
# Notes:
01 -
Can use gluten-free tortillas.
02 -
Adjust spice level by changing amount of chipotle.