Southwest Chicken Rollup (Print Version)

# Ingredients:

→ Chicken Marinade

01 - ¾ pound chicken breast, no skin or bones
02 - Juice from one lime (about ¼ cup)
03 - 1 tablespoon chipotle peppers in adobo sauce
04 - ½ tsp onion powder
05 - 1 tsp garlic powder
06 - 3 tbsp olive oil
07 - ¼ tsp salt
08 - ½ tsp chili powder
09 - ½ tsp smoked paprika

→ Filling Ingredients

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

→ Creamy Sauce

20 - 1½ tbsp honey
21 - 3 tbsp chopped fresh cilantro
22 - Juice of a lime (1 tbsp)
23 - ⅓ cup sour cream
24 - ¼ tsp salt
25 - 1-2 tbsp water for thinning sauce
26 - ½-1 tbsp of chipotle peppers in adobo sauce

# Instructions:

01 - Cut chicken into small pieces. Toss with the marinade mix and let it rest between 15 minutes and a whole day.
02 - Make a quick crema in the blender, chop veggies, and get rice cooking.
03 - Fry chicken in a pan for about 12-15 minutes, ensuring it's cooked through. Put it aside.
04 - In the same pan, cook the peppers and onions for around 8 minutes, add the garlic at the end, then toss in the chicken to heat again.
05 - Arrange rice, the chicken mix, beans, cheese, corn, and sauce on a tortilla. Fold and roll it up tightly.

# Notes:

01 - Chicken thighs work perfectly as a replacement for breasts.
02 - Lasts about 4 days in the fridge.
03 - Can be frozen and stored for up to 2 months.

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