Southwest Chicken Wrap Recipe

Introduction

This Southwest Chicken Wrap is a flavorful and satisfying meal perfect for a quick lunch or dinner. Juicy chicken is seasoned with smoky spices and lime juice, then wrapped up with rice and fresh bell pepper for a tasty, handheld delight.

Ingredients

• 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
• 4 large tortillas
• 1 cup uncooked rice
• 1 small red bell pepper

Instructions

1. Step 1: Cook the rice according to package instructions and set aside to cool slightly.
2. Step 2: In a bowl, combine lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, olive oil, and chipotle pepper. Stir well to create the marinade.
3. Step 3: Cut the chicken breasts into thin strips and toss them in the marinade. Let it sit for at least 15 minutes to absorb flavors.
4. Step 4: Heat a skillet over medium-high heat and cook the marinated chicken strips for 5-7 minutes or until fully cooked and slightly charred.
5. Step 5: While the chicken cooks, thinly slice the red bell pepper.
6. Step 6: Warm the tortillas in a dry pan or microwave until pliable.
7. Step 7: Assemble the wraps by dividing rice, cooked chicken, and red bell pepper slices among the tortillas. Roll them up tightly and serve.

Tips & Variations

• For extra heat, add more chipotle pepper or a dash of cayenne powder to the marinade.
• Swap the red bell pepper with diced avocado or fresh corn for a different texture and flavor.
• Use whole wheat or spinach tortillas to add a nutritional boost.
• Marinate the chicken overnight in the fridge for deeper flavor.

Storage

Store any leftover wraps wrapped tightly in plastic wrap or foil in the refrigerator for up to 2 days. Reheat in a skillet or microwave until warm. For best texture, avoid reheating the lettuce or fresh vegetables inside the wrap.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, pre-cooked chicken can be used to save time. Simply warm it with the marinade briefly before assembling the wraps.

Is there a vegetarian alternative to the chicken in this wrap?

Absolutely! You can substitute grilled tofu, beans, or roasted vegetables like zucchini and mushrooms for a delicious vegetarian version.

Southwest Chicken Wrap Recipe

Print Recipe

★★★★★

5 from 88 reviews

A flavorful and zesty Southwest Chicken Wrap featuring tender marinated chicken breasts, smoky spices, and fresh bell pepper, all wrapped in a warm tortilla with a side of fluffy rice. Perfect for a quick and satisfying lunch or dinner with a spicy kick and vibrant flavors.

• Author: Zane
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 4 wraps 1x
• Category: Lunch
• Method: Frying
• Cuisine: Southwest American

Ingredients

Scale 1x2x3x

Chicken Marinade

• 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

Wrap Components

• 4 large tortillas
• 1 small red bell pepper, thinly sliced
• 1 cup uncooked rice

Instructions

1. Prepare the rice. Cook 1 cup of rice according to package instructions until fluffy. Set aside and keep warm.
2. Make the marinade. In a bowl, whisk together lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, olive oil, and chipotle pepper in adobo to form a flavorful marinade.
3. Marinate the chicken. Place the boneless, skinless chicken breasts in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes to allow flavors to penetrate the meat.
4. Cook the chicken. Heat a skillet over medium-high heat. Remove chicken from marinade and cook for about 5-7 minutes on each side or until fully cooked through and internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes, then slice into strips.
5. Prepare the vegetables. Thinly slice the red bell pepper to add a fresh crunch and sweetness to the wrap.
6. Assemble the wraps. Warm the tortillas in a dry pan or microwave until pliable. Lay each tortilla flat and layer with sliced chicken, cooked rice, and red bell pepper slices.
7. Serve. Roll up the tortillas tightly to form wraps and serve immediately while warm.

Notes

• For extra spice, add more chipotle pepper or a dash of hot sauce to the marinade.
• Substitute brown rice or quinoa for a healthier or gluten-free grain option.
• Feel free to add fresh cilantro or shredded cheese for added flavor.
• Chicken can be grilled instead of cooked on the skillet for a smoky flavor.
• Leftover wraps can be wrapped in foil and refrigerated for up to 2 days.

Keywords: Southwest chicken wrap, spicy chicken wrap, chicken tortilla wrap, chipotle chicken, easy lunch wrap