Southwestern Chicken Wraps
ready in: under 30 minutes
recipe id: 17165
cook method: stovetop
2 teaspoons olive oil
1 large clove garlic, finely chopped
1 (15 ounce size) black beans, drained
2/3 cup salsa
1/2 cup frozen whole kernel corn
1/2 teaspoon cumin
1/2 cup sour cream, divided
4 burrito-size flour tortillas (10-inch), warmed
1 1/3 cup cooked, shredded chicken breast meat
4 thin slices Monterey jack cheese
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.
nutritionNutritional data has not been calculated yet.
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