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Southwest Chicken Wrap

Delicious Southwest Chicken Wraps That Even Kids Will Love

These Southwest Chicken Wraps are quick, healthy, and a favorite for kids, made with vibrant veggies and marinated chicken.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 15 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Chicken
Cuisine: Southwest
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wrap
  • 0.75 lb Chicken Breasts The main protein source; substitute with beef or tofu for variety.
  • 4 large Tortillas Consider whole wheat for added fiber.
For the Marinade
  • 0.25 cup Lime Juice Can substitute with lemon juice if lime isn't available.
  • 0.5 tsp Chili Powder Adjust according to taste preferences.
  • 0.5 tsp Onion Powder Fresh onions can be used for a robust taste.
  • 1 tsp Garlic Powder Fresh garlic is also an option.
  • 0.5 tsp Smoked Paprika Regular paprika is a substitute.
  • 0.25 tsp Salt Use sea salt for better flavor.
  • 3.06 tbsp Olive Oil Essential for marinating and sautéing; avocado oil is a swap.
  • 1.5 tbsp Chipotle Pepper in Adobo Use regular chili paste for less heat.
For the Filling
  • 1 cup Uncooked Rice Try quinoa for a gluten-free alternative.
  • 1 small Red Bell Pepper Substitute with yellow or orange bell peppers.
  • 1 Jalapeño Remove seeds for a milder version.
  • 0.5 Red Onion Can be substituted with green onions.
  • 0.75 cup Corn Kernels Use fresh or frozen corn.
  • 1 cup Black Beans Pinto beans can be a substitute.
  • 0.25 cup Cotija Cheese Feta or nutritional yeast can replace it.
For the Sauce
  • 0.33 cup Sour Cream Greek yogurt is a healthier alternative.
  • 1.5 tbsp Honey Maple syrup is a vegan option.
  • 3 tbsp Fresh Cilantro Omit if you dislike cilantro.
  • 1 tbsp Water Used to thin the sauce as necessary.
  • 0.25 tsp Salt Enhances the flavor of the sauce.

Equipment

  • Skillet
  • Mixing Bowl
  • meat thermometer

Method
 

Preparation
  1. Marinate the chicken by combining with olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, and chipotle pepper. Let it marinate for 15 minutes.
  2. Cook rice according to package instructions, typically simmering for 15-20 minutes until tender.
  3. Wash and slice the red bell pepper, jalapeño, and red onion, and mince garlic cloves for sautéing.
  4. Sauté the marinated chicken in a skillet over medium heat for 12-15 minutes until fully cooked.
  5. In the same skillet, sauté the bell pepper, jalapeño, and red onion for about 8 minutes, then add minced garlic for a minute.
  6. Combine the cooked chicken with sautéed vegetables in the skillet and stir together over medium heat for 2-3 minutes.
  7. Assemble the wraps by layering rice, chicken mixture, black beans, corn, and cotija cheese in warmed tortillas.
  8. Wrap tortillas tightly around the filling and serve warm with additional sauce.

Nutrition

Serving: 1wrapCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 7gSugar: 4gVitamin A: 1200IUVitamin C: 70mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer preservation, wrap and freeze for up to 2 months. Reheat in the oven or microwave.

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