Southwest Chicken Wraps
Marinated organic chicken, crispy bacon, and a creamy southwest ranch sauce all wrapped up in a warm tortilla make for a delicious Southwest Chicken Wrap. These grilled chicken wraps are a great meal for groups of people or to make ahead and freeze.
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 | |
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.
Please note that some ingredients and brands may not be available in every store.