This Southwest chicken wrap has been a staple in my weekday rotation ever since a late-summer cookout inspired a fridge-clearing experiment. I discovered this combination while trying to use leftover rice, a jar of chipotle in adobo, and a handful of pantry beans. The result was a bright, smoky, slightly sweet wrap that felt hearty enough for dinner yet light enough for a satisfying lunch. It quickly became the thing I bring to potlucks because people always ask what gives that smoky warmth and creamy tang.

The texture is one of my favorite parts: juicy, well-seasoned chicken contrasted with tender rice, crisp bell pepper, and the occasional pop of sweet corn. The sauce — a quick mix of sour cream, honey, chipotle and lime — ties everything together with a gentle heat and a silky finish. I often make a double batch of the chicken filling and refrigerate half for easy lunches all week; reheated gently, it keeps its moisture and flavor remarkably well.

Ingredients

• Boneless skinless chicken breasts (0.75 lb): Choose chicken labeled fresh and lean; small breasts or tenderloins work best because they cook quickly and stay tender. Cut into even bite-sized pieces for uniform cooking.
• Lime juice (1/4 cup + 1 Tbsp): Freshly squeezed is essential. The acid brightens the marinade and the sauce, helping to tenderize the chicken and cut through richness.
• Chipotle peppers in adobo (1 Tbsp for marinade, 1/2 to 1 Tbsp for sauce): Use canned chipotle for consistent smoky heat. Start with the smaller amount in the sauce if you prefer milder spice.
• Seasonings (chili powder 1/2 tsp, onion powder 1/2 tsp, garlic powder 1 tsp, smoked paprika 1/2 tsp, salt 1/4 tsp): These form a smoky, savory crust on the chicken. Use a good quality smoked paprika for that authentic flavor boost.
• Olive oil (3 Tbsp + 1 tsp): Extra virgin for the marinade and a small amount for sautéing the vegetables keeps everything moist and intensifies browning.
• Rice (1 cup uncooked): Long grain or jasmine rice works well; cook according to package instructions for fluffy grains that provide a neutral base.
• Vegetables: 1 small red bell pepper, 1 jalapeño, 1/2 red onion sliced, 3 garlic cloves minced. These add crunch, brightness, and a layer of natural sweetness when sautéed.
• Corn kernels (3/4 cup) and black beans (1 cup): Use fresh or thawed frozen corn and canned black beans (rinsed) for convenience and texture contrast.
• Cotija cheese (1/4 cup): A dry, salty crumbly cheese that adds a salty finish; substitute feta if unavailable.
• Sauce: 1/3 cup sour cream, 1 1/2 Tbsp honey, 1 Tbsp lime juice, 1/2 to 1 Tbsp chipotle in adobo, 3 Tbsp chopped cilantro, 1 to 2 Tbsp water to thin, 1/4 tsp salt. This creates a tangy, slightly sweet finish that coats each bite.
• Tortillas (4 large): Choose 10 to 12 inch flour tortillas for easy rolling. Warm briefly in a dry skillet to make them pliable.

Instructions

Marinate the Chicken: In a medium bowl, combine 1/4 cup lime juice, 3 Tbsp olive oil, 1 Tbsp chipotle in adobo, chili powder, onion powder, garlic powder, smoked paprika, and 1/4 tsp salt. Add diced chicken and toss to coat thoroughly. Let sit for at least 15 minutes; the acid and spices infuse flavor and begin tenderizing the meat. Cook the Rice: Prepare 1 cup uncooked rice according to package directions. Fluff with a fork and keep warm. If you want extra flavor, cook in low-sodium chicken broth instead of water. Sauté the Chicken: Heat a large skillet over medium heat. Add the marinated chicken in a single layer and cook, stirring occasionally, until no pink remains and juices run clear, about 12 to 15 minutes depending on piece size. Look for golden edges and a firm texture as cues for doneness. Sauté the Vegetables: In the same skillet, add 1 tsp olive oil if needed. Add chopped red bell pepper, sliced red onion, and jalapeño. Cook until softened and slightly caramelized, about 6 to 8 minutes. Add minced garlic and sauté another 30 to 45 seconds until fragrant, then return the chicken to the pan to warm through. Combine Beans and Corn: Stir in 3/4 cup corn kernels and 1 cup drained black beans to heat through. Adjust seasoning with a pinch of salt or a squeeze of lime if desired. Keep the mixture hot until ready to assemble. Make the Sauce: Whisk together 1/3 cup sour cream, 1 1/2 Tbsp honey, 1 Tbsp lime juice, and 1/2 to 1 Tbsp finely chopped chipotle in adobo. Add 3 Tbsp chopped cilantro and thin with 1 to 2 Tbsp water to reach a drizzling consistency. Taste and finish with 1/4 tsp salt as needed. Warm the Tortillas: Warm each large tortilla for 10 to 20 seconds per side in a dry skillet or microwave covered with a damp towel to make them flexible and less likely to tear when rolling. Assemble and Serve: Layer rice, the chicken-vegetable mixture, black beans and corn, a sprinkle of cotija cheese, and a generous drizzle of the chipotle-lime sauce on each tortilla. Fold the sides in and roll tightly like a burrito. Serve immediately for best texture.

Storage Tips

Cool components to room temperature before refrigerating. Keep the sauce in an airtight jar for up to 5 days. Store rice and the chicken mixture separately in shallow containers to cool quickly and preserve quality for up to 4 days. For freezing, place the filling in freezer-safe containers and label with the date; frozen filling lasts about 3 months. Reheat in a skillet over medium-low heat, adding a splash of water to loosen the sauce if needed, then assemble in warmed tortillas to maintain texture.

Ingredient Substitutions

Substitute cotija with crumbled feta for a similar salty bite. Use Greek yogurt in place of sour cream for tang with added protein; thin with a little milk or water if needed. For a gluten-free option, swap flour tortillas for large corn or gluten-free wraps, though corn tortillas are smaller so you may need to build open-style or use two. If you prefer milder heat, use smoked paprika instead of chipotle in the sauce and reduce chipotle in adobo in the marinade.

Serving Suggestions

Serve the wraps with a simple lime wedge and extra cilantro for brightness. A side salad of shredded cabbage dressed with lime and olive oil adds a refreshing crunch. For a heartier meal, pair with roasted sweet potatoes or plantain chips. These also make great picnic food; pack sauce separately in a small container to keep the wraps from becoming soggy.

Cultural Background

This recipe draws from Southwestern United States flavors, blending Mexican influences like chipotle and cotija with American meal-prep sensibilities. The use of adobo-packed chipotle peppers provides the signature smoky, slightly fruity heat common in many regional dishes. It’s not a traditional regional specialty but rather a modern fusion that celebrates bold seasoning and portable eating.

Seasonal Adaptations

In summer, use grilled corn and fresh heirloom tomatoes for extra sweetness and texture. In winter, swap fresh peppers for roasted poblano or use frozen corn and canned tomatoes. For holiday or cooler months, add warmed roasted sweet potato cubes for a sweeter, heartier wrap that complements the smoky chipotle.

Meal Prep Tips

Batch-cook the rice and chicken filling on Sunday, portion into airtight containers, and store sauce separately. Assemble wraps the morning you plan to eat them to keep tortillas intact. Use microwave-safe containers for office reheating, and reheat filling for 1 to 2 minutes until warm, then assemble with fresh cilantro and a squeeze of lime for a bright finish.

These wraps have become one of my most-requested go-to meals because they strike a balance between convenience and layered flavor. Make them your own: scale the heat, swap in seasonal produce, and enjoy how a few smart components can come together into a satisfying, portable meal.