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.
|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|
|4||flour tortillas (10- inch)|
|6||slices||(4 ounces) provolone cheese slices, cut into halves|
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.