Ingredients:
2 cups cooked and shredded chicken breast
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 cup black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 cup diced tomatoes
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1/2 cup shredded cheddar cheese
4 large flour tortillas
1/2 cup ranch dressing or Southwest dressing
Directions:
I. In a large skillet, heat olive oil over medium heat. Add the shredded chicken, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for 2-3 minutes, stirring until the chicken is evenly coated with the spices.
II. In a large bowl, combine the seasoned chicken, black beans, corn, diced tomatoes, red onion, cilantro, and shredded cheddar cheese.
III. Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
IV. To assemble the wraps, spread a spoonful of ranch or Southwest dressing onto each tortilla. Add a generous portion of the chicken mixture and fold the sides of the tortilla in, then roll it up tightly.
V. Serve immediately, or wrap in foil for a perfect lunch on the go.
Prep Time: 15 minutes
Cooking Time: 5 minutes
Total Time: 20 minutes
Kcal: 400 kcal per serving
Servings: 4
