Real Recipes From Real Home Cooks ®

southwestern chicken wraps

(1 rating)
review
Private Recipe by
Russ Myers
Necedah, WI

These wraps are excellent - the only thing you may want to add is some salsa into the bean mixture for extra taste and spice up the chicken a little more for extra heat.

(1 rating)
yield 4 Servings
prep time 10 Min
cook time 15 Min
method Grill

Ingredients For southwestern chicken wraps

  • 1 can
    (15 ounces) black beans, drained and rinsed
  • 1 can
    (8 ounces) whole kernel corn, drained
  • 1/2 c
    chopped red bell pepper
  • 3 Tbsp
    fresh lime juice
  • 2 Tbsp
    minced fresh cilantro leaves
  • 1/4 tsp
    hot red pepper sauce (optional)
  • 1/2 c
    mayonnaise
  • 4
    boneless skinless chicken breast halves
  • 2 Tbsp
    chili powder
  • 4
    flour tortillas (10- inch)
  • 6 slice
    (4 ounces) provolone cheese slices, cut into halves

How To Make southwestern chicken wraps

  • 1
    Combine beans, corn, bell pepper, lime juice, cilantro, hot pepper sauce and mayonnaise. Set aside.
  • 2
    Coat chicken with chili powder. Cook on oiled grill over medium heat for 6 minutes per side or until no longer pink. Cut chicken into thin slices.
  • 3
    Place tortillas on a microwavable plate and cover with a damp paper towel. Microwave for 30- second bursts until the tortillas are thoroughly warmed.
  • 4
    For each wrap, place three cheese halves down the center of one tortilla. Top with sliced chicken and bean mixture. Roll up tightly. Secure with wooden pick in two places; cut in half.
  • 5
    NOTE; To broil chicken: Place chicken on oiled broiler pan. Broil 5 to 6 inches from heat source for 6 minutes per side or until no longer pink. Continue as directed.
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT