Southwest Chicken Tortillas

Taco Tuesday can be any day you'd like! Because these easy, flavorful chicken tacos deserve to be on steady rotation. For toasted tortillas, first dip them in cold water. Heat in a nonstick skillet over high heat. After about 30 seconds, flip. Remove from skillet and cover with a towl to steam for 5 minutes. The ideal tortilla should be soft, supple and moist with a hint of flakiness.

Southwest Chicken Tortillas
Photo: Greg DuPree
Active Time:
20 mins
Total Time:
30 mins
Serves 6 (serving size: 2 tortillas)


  • 1 (8.5-oz.) pouch microwaveable basmati rice

  • 3/4 cup mayonnaise

  • 1/3 cup buttermilk

  • 1/4 cup chopped fresh cilantro

  • 1 canned chipotle chile in adobo sauce, seeded

  • 2 tablespoons fresh lime juice

  • 1 teaspoon granulated sugar

  • 1/2 teaspoon canned adobo sauce

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon table salt

  • 2 cups chopped cooked chicken

  • 1 (15-oz.) can black beans, drained and rinsed

  • 1/4 cup chopped scallions

  • 6 to 12 corn tortillas, grilled or warmed

  • 3/4 cup salsa

  • 3 ounces shredded Mexican 4-cheese blend (3/4 cup)


  1. Microwave rice according to package directions. Transfer to a large bowl, and fluff with a fork. Set aside.

  2. Process mayonnaise, buttermilk, cilantro, chipotle chile, lime juice, sugar, adobo sauce, cumin, and salt in a blender or food processor until smooth.

  3. Gently stir chicken, beans, scallions, and 3/4 cup mayonnaise mixture into rice. Spoon about 1/2 cup chicken mixture into each tortilla. Top each with 1 tablespoon salsa and 1 tablespoon cheese. Serve with additional mayonnaise mixture.

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