Southwest Chicken Wraps

Serve with Spanish rice for a real fiesta

Customer Rating: 4.5

1 Ratings 0 Comments

Yield: 4 servings

Preparation Time: 10 min; Cook: 12 min

Ingredients

1 can (15 ounces) black beans, drained and rinsed

1 can (8 ounces) whole kernel corn, drained

1/2 cup chopped red bell pepper

3 Tablespoons fresh lime juice

2 Tablespoons minced fresh cilantro leaves

1/4 teaspoon hot red pepper sauce (optional)

4 boneless skinless chicken breast halves

2 Tablespoons chili powder

4 flour tortillas (10- inch)

6 slices (4 ounces) provolone cheese slices, cut into halves

4 leaves romaine lettuce

Add To

Directions:

Combine beans, corn, bell pepper, lime juice, cilantro and hot pepper sauce; set aside.

Sprinkle chili powder over chicken. Cook on oiled grill over medium heat for 6 minutes per side or until no longer pink; cut chicken into thin slices.

Place tortillas on a microwavable plate and cover with a damp paper towel. Microwave for 30- second bursts until the tortillas are thoroughly warmed.

For each wrap, place three cheese halves down the center of one tortilla. Top with a leaf of lettuce, sliced chicken and bean mixture. Roll up tightly.

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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