Southwest Chicken Wrap with Chipotle Crema

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Everyday Culinary Delice

This southwest chicken wrap with chipotle mayo is simple to make and full of ingredients like grilled chicken, fresh veggies, and a smoky, creamy sauce. This southwest chicken wrap with chipotle mayo is perfect for lunch or dinner and doesn’t take much time to make.

The first time I made this, I used leftovers I already had in the fridge—grilled chicken, tortillas, and a few fresh veggies. The chipotle mayo tied it all together, and it turned into a wrap that was both delicious and easy to throw together.

Why You’ll Love It

Easy to adjust: You can use whatever you have on hand, like leftover chicken or extra veggies.
Tastes amazing: The smoky chipotle mayo, fresh veggies, and seasoned chicken make every bite delicious.
Meal prep-friendly: Make the chicken and sauce ahead of time, so it’s quick to put together during the week.

Equipment

Large skillet or grill pan (for the chicken)
Mixing bowl (for the chipotle mayo sauce)
Cutting board and knife (for slicing chicken and veggies)
Spoon or spatula (for spreading the sauce)
Large plate or tray (for assembling the wraps)

What You’ll Need (and Substitutions)

Tortillas: I like using large flour tortillas for these wraps, but whole wheat or gluten-free tortillas work just as well.
Chicken: Grilled chicken breast seasoned with smoky spices like chili powder, paprika, cumin, and garlic. If you’re in a rush, shredded rotisserie chicken works too!
Chipotle Crema: A blend of crema and chipotle peppers in adobo sauce. If you want a lighter option, swap the mayo for Greek yogurt or try sour cream.
Lettuce: Crisp romaine or butter lettuce is my go-to. Mixed greens or spinach are also great choices.
Corn: Sweet frozen corn (thawed) or fresh corn (cooked and cut off the cob). Both add a touch of natural sweetness.
Black Beans: Rinsed and drained canned black beans work perfectly. If you don’t have black beans, refried beans could work too.
Avocado: Creamy avocado slices are a must for me, but guacamole works just as well.
Rice: Cooked white or brown rice works, but cilantro-lime rice takes the flavor up a notch.
Shredded Cheese (optional): Cheddar cheese
Bell Peppers and Diced Tomatoes (optional): Diced tomatoes, red or yellow bell peppers add brightness, crunch and sweetness.
Optional Garnishes: Fresh cilantro, fresh lime juice

Instructions

Let’s start with the chicken. I season mine with chili powder, paprika, cumin, garlic powder, salt, and pepper.

Once it’s seasoned, I set it aside in a bowl while I warm the tortillas. Warming the tortillas makes them pliable and less likely to tear, and to save time, I like to do this in the same skillet I’ll use for the chicken. Just heat each tortilla for a few seconds on each side until soft, then set them aside.

Next, cook the chicken in the skillet with a little avocado oil until it’s golden and fully cooked. Once it’s done, let it cool for a couple of minutes before dicing it into small, bite-sized pieces.

While the chicken’s cooking, I like to make the chipotle crema. In a small bowl, mix together Mexican crema, sour cream, or Greek yogurt with some finely chopped chipotle peppers in adobo sauce and a squeeze of lime juice. Give it a taste—if you like it spicier, add a little more chipotle. If you want it tangier, add more lime juice.

Next, prepare the black beans, corn, and onions. Once the chicken is done, use the same skillet (don’t wipe it out—you want all that flavor). If you’re using onions, add a little more avocado oil and cook the sliced red onions until they’re softened and lightly caramelized. Then, stir in the rinsed and drained black beans and thawed (or cooked) corn kernels. Heat everything together until warmed through.

Now it’s time to assemble! Lay a warmed tortilla flat. Start by adding a layer of rice in the center, followed by the black beans and corn mixture. Then, add the diced chicken, drizzle some chipotle crema over the top, and finish with shredded lettuce.

Fold the sides of the tortilla inward, then roll it up tightly from the bottom. If you want to take it up a notch, toast the wrap in a dry skillet seam-side down for about a minute on each side. It makes the outside crispy and seals it up nicely.

Slice the wrap in half, garnish with fresh cilantro and lime wedges if you like, and enjoy! These wraps are so satisfying and perfect for lunch or dinner.

Top Tips

Season the chicken well: The chili powder, cumin, and paprika give the chicken a bold, smoky flavor. Take a minute to coat it evenly on both sides.

Go for fresh or frozen corn: I always use sweet frozen corn (thawed) or fresh corn cooked and sliced off the cob. It tastes so much better than canned.

Toast the wraps: Toasting the wraps seam-side down in a dry skillet makes them crispy and helps seal everything inside.

FAQs

Can I use store-bought chipotle mayo?

Absolutely. If you don’t have time to make your own, pre-made chipotle mayo works well.

What type of tortilla works best?

Large flour tortillas are great because they’re easy to roll and hold everything together, but spinach or whole-wheat tortillas work too.

What To Serve with Southwest Chicken Wraps

These wraps are great on their own, but adding a side or two can make the meal even better. Here are some ideas to pair with them:

Mexican cheese dip
Warm and cheesy, this dip is perfect with tortilla chips or even drizzled over your wrap. It’s always a crowd-pleaser.
Cilantro lime rice
Fresh and zesty, this rice is the perfect match for the smoky chipotle flavors in the wraps. It adds a bright, fresh element to the meal.
Loaded nachos
Pile up some tortilla chips with melted cheese, black beans, corn, and your favorite toppings. Nachos are fun to share and add a casual, festive feel to the table.

These sides are easy to prepare and go perfectly with the bold, smoky flavors of the wraps. Whether it’s a quick dinner or a laid-back gathering, these pairings are sure to make the meal complete.

Storage Tips

If you’re making these wraps ahead, keep the sauce and avocado separate until you’re ready to eat to avoid sogginess. Store the assembled wraps tightly wrapped in foil or plastic wrap in the fridge for up to two days.

Other Recipes You’ll Enjoy

Pollo Asado Quesadillas Rellenas (Chipotle Copycat)
These stuffed quesadillas are filled with flavorful grilled chicken and melted cheese, offering a delicious twist on a classic favorite.
Taco Bell Steak Quesadilla Copycat Recipe
A homemade version of the popular fast-food item, this quesadilla features tender steak, a blend of cheeses, and a creamy jalapeño sauce.
20-Minute Cheesy Elote Quesadilla with Cumin Lime Crema
Inspired by Mexican street corn, this quesadilla combines sweet corn, cheese, and spices, topped with a tangy cumin lime crema.
Street Corn Chicken Rice Bowl
This bowl brings together tender chicken thighs, grilled corn, creamy Cotija cheese, and a tangy lime sauce for a fresh, customizable meal.

If you make this southwest chicken wrap with chipotle mayo sauce, let me know how it turned out! I’d love to hear your thoughts in the comments, and if you snap a picture, tag me on Instagram. It’s always fun to see how you’re using these recipes in your kitchen.