Begin by dicing the chicken breasts into bite-sized pieces. In a mixing bowl, combine the chicken with olive oil, lime juice, chili powder, onion powder, garlic powder, smoked paprika, salt, and chipotle pepper in adobo. Allow the mixture to marinate for at least 15 minutes, or longer for deeper flavor, by covering the bowl and placing it in the refrigerator.

While the chicken marinates, prepare uncooked rice according to the package instructions. Typically, this will involve rinsing the rice under cold water and boiling it in water or broth for 15-20 minutes. Once cooked, fluff with a fork and set aside, ensuring it’s ready to use when assembling the Southwest Chicken Wrap.

Heat a skillet over medium heat, then add the marinated chicken pieces. Sauté the chicken for about 12-15 minutes, stirring occasionally, until it reaches an internal temperature of 165°F and is golden brown. Once fully cooked, remove the chicken from the skillet, keeping it warm while you prepare the vegetables.

In the same skillet, add a drizzle of olive oil if necessary, and toss in your sliced bell peppers, jalapeño, and red onion. Sauté these vegetables for approximately 6-8 minutes, or until they soften and become slightly caramelized. Mix in the sautéed chicken, combining everything well before removing from heat.

In a blender, combine the ingredients for your sauce, which may include sour cream, honey, and additional spices. Blend until smooth and creamy, ensuring the flavors meld beautifully together. This zesty sauce will elevate your Southwest Chicken Wrap by adding richness and spice.

To assemble each Southwest Chicken Wrap, warm the tortillas slightly in a pan or microwave so they’re pliable. Layer cooked rice, the chicken-vegetable mixture, black beans, corn, cotija cheese, and a generous drizzle of your prepared sauce onto the tortilla. Carefully wrap it up, folding the sides in, then rolling it tightly from the bottom up to secure all the delicious ingredients inside.