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Southwest Chicken Wrap Recipe

American · Main course · 30 min total

A flavorful and easy-to-make wrap filled with seasoned chicken, black beans, corn, and a creamy chipotle dressing, perfect for a quick lunch or dinner.

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup canned black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh cilantro
• 4 large flour tortillas (10-inch)
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream
• 2 tbsp chipotle peppers in adobo sauce, minced
• 1 tbsp lime juice

Instructions

1. Season chicken breasts with chili powder, cumin, smoked paprika, salt, and pepper.
2. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes per side until cooked through. Let rest for 5 minutes, then slice into strips.
3. In a bowl, combine black beans, corn, red bell pepper, and cilantro.
4. In a small bowl, mix sour cream, minced chipotle peppers, and lime juice to make the chipotle dressing.
5. Warm tortillas in a dry skillet or microwave for 10 seconds each.
6. Lay tortillas flat. Divide chicken strips, bean-corn mixture, and cheese among tortillas. Drizzle with chipotle dressing.
7. Fold in the sides of each tortilla, then roll tightly from the bottom to form a wrap.
8. Slice in half diagonally and serve.

Tips

• For extra heat, add more chipotle peppers or a dash of hot sauce.
• These wraps can be made ahead and stored in the refrigerator for up to 2 days.
• Serve with salsa or guacamole on the side.

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