Southwest Chicken Wrap (Print Version)

# Ingredients:

→ Chicken & Marinade

01 - .75 pounds boneless skinless chicken breasts
02 - ¼ cup lime juice (about 1 lime)
03 - ½ teaspoon chili powder
04 - ½ teaspoon onion powder
05 - 1 teaspoon garlic powder
06 - ½ teaspoon smoked paprika
07 - ¼ teaspoon salt
08 - 3 tablespoons olive oil
09 - 1 tablespoon chipotle pepper in adobo

→ Wrap Components

10 - 4 large tortillas
11 - 1 cup uncooked rice
12 - 1 small red bell pepper
13 - 1 jalapeño
14 - ½ red onion, sliced
15 - 3 cloves garlic, minced
16 - 1 teaspoon olive oil
17 - ¾ cup corn kernels
18 - 1 cup black beans, drained and rinsed
19 - ¼ cup cotija cheese

→ Southwest Crema

20 - ⅓ cup sour cream
21 - 1½ tablespoons honey
22 - ½-1 tablespoon chipotle peppers in adobo
23 - 1 tablespoon lime juice
24 - 3 tablespoons fresh cilantro, chopped
25 - 1-2 tablespoons water
26 - ¼ teaspoon salt

# Instructions:

01 - Dice chicken, combine with marinade ingredients. Let sit 15 minutes to 24 hours
02 - Cook rice, prepare vegetables, and make crema sauce in blender
03 - Sauté marinated chicken 12-15 minutes until cooked through. Set aside
04 - In same pan, sauté peppers and onions 8 minutes. Add garlic, then return chicken to warm
05 - Layer rice, chicken mixture, beans, corn, cheese and sauce on warmed tortillas. Wrap tightly

# Notes:

01 - Can use chicken thighs instead of breasts
02 - Keeps in fridge up to 4 days
03 - Can be frozen up to 2 months

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