https://oceanshores.iga.com/Recipes/Detail/318/Southwest_Chicken_Wraps
Serve with Spanish rice for a real fiesta
1 Ratings 0 Comments
Yield: 4 servings
Preparation Time: 10 min; Cook: 12 min
| 1 | can | (15 ounces) black beans, drained and rinsed | |
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| 1 | can | (8 ounces) whole kernel corn, drained | |
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| 1/2 | cup | chopped red bell pepper | |
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| 3 | Tablespoons | fresh lime juice | |
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| 2 | Tablespoons | minced fresh cilantro leaves | |
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| 1/4 | teaspoon | hot red pepper sauce (optional) | |
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| 4 | boneless skinless chicken breast halves | ||
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| 2 | Tablespoons | chili powder | |
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| 4 | flour tortillas (10- inch) | ||
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| 6 | slices | (4 ounces) provolone cheese slices, cut into halves | |
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| 4 | leaves | romaine lettuce | |
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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.
Please note that some ingredients and brands may not be available in every store.
https://oceanshores.iga.com/Recipes/Detail/318/Southwest_Chicken_Wraps
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