Southwestern Chicken Wraps
Wrap your taste buds around these fresh-tasting chicken wraps with black beans, corn, Jack cheese, romaine lettuce, sour cream and salsa.
2 teaspoons olive oil
1 large clove garlic, finely chopped
1 (15-ounce) can black beans, drained and rinsed
2/3 cup ORTEGA Salsa - Homestyle Recipe (Mild)
1/2 cup frozen whole kernel white or yellow corn
1/2 teaspoon ground cumin
1/2 cup sour cream - divided use
4 (10-inch) burrito-size flour tortillas, warmed
1 1/3 cups shredded cooked chicken breast meat
4 thin slices Monterey Jack cheese, (about 4 ounces total)
2 cups shredded romaine lettuce
1/4 cup chopped fresh cilantro
- Heat olive oil in medium skillet over medium heat. Add garlic; cook for 30 seconds. Stir in beans, salsa, corn and cumin; cook, stirring occasionally, for 2 to 3 minutes.
- Spread 2 tablespoons sour cream over each tortilla. Evenly distribute bean mixture, chicken, cheese, lettuce and cilantro over bottom third of each tortilla, making sure ingredients don't touch edges.
- Fold the bottom edge of each tortilla toward the center and gently roll until tortilla is completely wrapped around the filling. Cut in half to serve, if desired.
Makes 4 servings.
Recipe and photograph provided courtesy of Ortega and B&G Foods, Inc.