Ingredients
Scale
- 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
- 1 jalapeño
- ½ red onion, sliced
- 3 garlic cloves, minced
- 1 tsp olive oil
- ¾ cup corn kernels
- 1 cup black beans
- ¼ cup cotija cheese (or alternative)
- ½-1 Tbsp chipotle peppers in adobo (to taste)
- 1 Tbsp lime juice
- 3 Tbsp fresh cilantro, chopped
- 1-2 Tbsp water (to adjust consistency)
- ¼ tsp salt
Instructions
- Marinate diced chicken in lime juice, olive oil, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle for at least 15 minutes.
- Cook rice according to package instructions while the chicken marinates.
- Sauté marinated chicken in a skillet over medium heat for about 12–15 minutes until fully cooked.
- In the same skillet, sauté chopped bell pepper and onion until tender. Add minced garlic towards the end to avoid burning.
- Mix in the cooked chicken to warm through.
- Assemble wraps by layering cooked rice, chicken mixture, black beans, corn kernels, cotija cheese (or alternative), and any desired sauce on each tortilla.
- Roll each tortilla tightly like a burrito and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 wrap (approximately 300g)
- Calories: 520
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 11g
- Protein: 36g
- Cholesterol: 85mg