Southwestern Chicken Wrap
Spice up your meals with these southwestern chicken wraps that are loaded with flavor. All of the usual Southwestern suspects come together for a great taste that will take your breath away.
At a glance
1 can (15 oz.) black beans, drained, 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 tsp. hot red pepper sauce (optional)
4 boneless, (about 18 ounces) skinless chicken breast halves
2 Tbsp. chili powder
4 - 10" fat free or low-fat flour tortillas
6 slices fat free cheddar cheese, cut in halves
Combine beans, corn, bell pepper, lime juice, cilantro and hot pepper sauce. Set aside. 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. 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.
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