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Southwestern Chicken Wraps

Russ Myers


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 vote

4 Servings
10 Min
15 Min


Add to Grocery List

1 can(s)
(15 ounces) black beans, drained and rinsed
1 can(s)
(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
boneless skinless chicken breast halves
2 Tbsp
chili powder
flour tortillas (10- inch)
6 slice
(4 ounces) provolone cheese slices, cut into halves

How to Make Southwestern Chicken Wraps


  • 1Combine beans, corn, bell pepper, lime juice, cilantro, hot pepper sauce and mayonnaise.

    Set aside.
  • 2Coat 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.
  • 3Place tortillas on a microwavable plate and cover with a damp paper towel.

    Microwave for 30- second bursts until the tortillas are thoroughly warmed.
  • 4For 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.
  • 5NOTE;
    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.

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About Southwestern Chicken Wraps

Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy

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