Chicken Santa Fe Recipe

Prep and marinate chicken

Pat the chicken breasts dry. If thick, butterfly or pound to about 3/4-inch thickness for even cooking. In a bowl, whisk together olive oil, lime juice, cumin, smoked paprika, chili powder, minced garlic, salt, and black pepper. Add chicken and coat thoroughly. Marinate at room temperature 15 minutes or refrigerate 30 minutes to 2 hours.

Grill or pan-sear chicken

Preheat a grill or heavy skillet to medium-high heat (about 400°F / medium-high). Lightly oil the grill grates or skillet. Grill chicken 4-6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a plate and let rest 5 minutes, then slice thinly against the grain into strips.

While the chicken rests, combine black beans, corn, diced red bell pepper, green onion, and chopped cilantro in a bowl. Season with 1 tsp salt and 1/2 tsp black pepper. Toss to combine. If using canned corn and beans straight from the can, ensure they are well drained to avoid soggy filling.

If you prefer the beans and corn warmed or slightly charred: heat a small skillet over medium heat, add 1 tsp oil, sauté the red pepper 2–3 minutes, add beans and corn and cook until heated through and edges begin to brown, about 3–4 more minutes. Toss in green onion and cilantro off heat.

Warm the flour tortillas for easier folding: wrap in a clean towel and microwave 20–30 seconds or warm briefly in a dry skillet 15–20 seconds per side.

Lay a warm tortilla flat. In the center, place a quarter of the shredded cheese (about 3/8 cup), a generous scoop of the black bean–corn mixture (about 1/4 cup), and several slices of the grilled chicken (about 3–4 oz). Top with another 2–3 tablespoons of cheese (this helps bind when melted). Fold sides in and roll tightly to enclose filling.

Heat a large skillet or griddle over medium heat and add 1/4 tsp butter or oil (or brush both sides of the rolled tortilla lightly with butter). Place seam-side down on the skillet. Cook 2–3 minutes per side until golden brown and cheese is melted, pressing gently with a spatula to seal. Repeat with remaining tortillas. Alternatively, finish on a preheated grill set to medium.

Transfer finished Chicken Santa Fe wraps to a cutting board. Let sit 1 minute then slice in half on a diagonal. Serve immediately with optional sour cream, salsa, avocado or guacamole, and hot sauce on the side.

Store any leftovers in an airtight container in the refrigerator up to 3 days. Reheat in a skillet over medium heat to crisp the tortilla and remelt the cheese, or in a 350°F oven for 8–10 minutes.