Description
A zesty, family-friendly meal with marinated chicken, fresh veggies, and creamy southwest crema. Packed with flavor and easy to customize, this wrap is perfect for busy weeknights.
Ingredients
¾ 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 peppers in adobo sauce
4 large flour tortillas
1 cup uncooked white rice
1 small red bell pepper, diced
1 jalapeño, seeded and diced
½ red onion, sliced
3 garlic cloves, minced
1 tsp olive oil
¾ cup corn kernels
1 cup black beans, drained and rinsed
¼ cup crumbled cotija cheese
2 tbsp plain Greek yogurt
1 tbsp lime juice
1 tsp hot sauce
Tbsp cilantro, chopped (optional)
Instructions
In a bowl, whisk lime juice, chili powder, onion powder, garlic powder, paprika, salt, olive oil, and chipotle peppers. Add chicken and marinate 15 minutes.
Meanwhile, cook rice in boiling water 18-20 minutes. In a skillet, sauté onion, jalapeño, garlic, and bell pepper in olive oil until softened, 5 minutes. Add corn and black beans, cook 2 minutes.
Cook chicken in a hot skillet 5-6 minutes per side until browned and cooked through. Let rest 5 minutes.
Mix Greek yogurt, lime juice, and hot sauce for crema. Assemble wraps: layer rice, veggies, chicken, cotija cheese, and crema in tortillas. Garnish with cilantro if desired.
Notes
Use gluten-free tortillas for a gluten-free option
Store leftovers in an airtight container up to 2 days
Add avocado or salsa for extra flavor
Nutrition
- Serving Size: 1 wrap
- Calories: 580
- Sugar: 3g
- Sodium: 650mg
- Fat: 19g
- Saturated Fat: 6g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 31g
- Cholesterol: 105mg