Southwestern Chicken Wraps

Serve with Spanish rice for a real fiesta

Customer Rating: Recipe Rated Four and a Half Stars

1 Ratings    1 Comments

Yield: 4 servings

Preparation Time: 20 minutes; Grill Time: 12 minutes

Ingredients

1 can (15 oz.) black beans, drained and rinsed
1 can (8 oz.) corn, drained
1/2 cup chopped red bell pepper or plum tomato
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 oz.) Sargento Sliced Provolone cheese, cut into halves

Directions:

1. Combine beans, corn, bell pepper, lime juice, cilantro and hot pepper sauce. Set aside.

2. Coat chicken with chili powder. Cook on oiled grill over medium coals (coals will be ash gray) 6 minutes per side or until no longer pink. Cut chicken into thin slices.

3. Wrap tortillas in plastic wrap. Microwave on HIGH 1 minute. For each sandwich, place three cheese slice halves down center of one tortilla. Top with chicken breast slices and bean mixture. Roll up tightly; secure with wooden pick in two places. Cut in half.

Variation: To broil, place chicken on oiled broiler pan. Broil 5 to 6 inches from heat source 6 minutes per side or until no longer pink. Continue as directed.

Lighter Option: Use Sargento Light Sliced Cheddar or Sargento Light Sliced Provolone Cheese.

Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 592
Calories From Fat: 180
Total Fat: 20 g.
Cholesterol: 107 mg
Sodium: 917 mg.
Total Carbohydrates: 55 g
Protein: 48 g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Customer Comments

Recipe Rated Four and a Half Stars

Anon. Catskill, Ny

“These wraps were excellent - the only thing I did different was add some salsa into the bean mixture for extra taste and spice up the chicken a little more for extra heat.”

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