Crunchy Southwestern Chicken Wrap (Print Version)
# Ingredients:
01 -
1 pound chicken breasts, boneless and skinless.
02 -
2 tablespoons olive oil.
03 -
1 tablespoon taco seasoning.
04 -
1/2 teaspoon salt.
05 -
1/2 teaspoon black pepper.
06 -
4 large burrito-sized flour tortillas.
07 -
1 cup shredded Monterey Jack or cheddar cheese.
08 -
1 cup black beans, drained and rinsed.
09 -
1 cup corn kernels, drained.
10 -
1 large ripe tomato, diced.
11 -
1 ripe avocado, cut into slices.
12 -
1/4 cup fresh cilantro leaves, chopped.
13 -
1/4 cup sour cream or plain Greek yogurt.
14 -
1/4 cup salsa, any heat level.
# Instructions:
01 -
Mix olive oil with taco seasoning, salt, and pepper in a bowl. Coat chicken breasts evenly with this mixture.
02 -
Heat up your skillet over medium-high heat. Cook the seasoned chicken for about 6 minutes on each side until golden brown and cooked through. Let it rest before slicing.
03 -
While the chicken rests, get your other ingredients ready. Dice tomato, slice avocado, and set up your assembly station with all ingredients.
04 -
Place a tortilla on a clean surface. Spread some sour cream and salsa in the middle, leaving room around the edges.
05 -
Top with cheese, sliced chicken, black beans, corn, tomatoes, and avocado slices. Sprinkle with fresh cilantro.
06 -
Fold the sides over the filling, then roll from bottom to top, keeping it tight as you go. The filling should be fully enclosed.
# Notes:
01 -
These wraps work great for meal prep - just keep the avocado and tomato separate until ready to eat.
02 -
You can customize the heat level by choosing mild to hot salsa and adding jalapeños if desired.