Southwest Chicken Wraps

Yield:
4 servings

Preparation Time:
10 min; Cook: 12 min

Serve with Spanish rice for a real fiesta

Ingredients:

  1. 1 can (15 ounces) black beans, drained and rinsed
  2. 1 can (8 ounces) whole kernel corn, drained
  3. 1/2 cup chopped red bell pepper
  4. 3 Tablespoons fresh lime juice
  5. 2 Tablespoons minced fresh cilantro leaves
  6. 1/4 teaspoon hot red pepper sauce (optional)
  7. 4 boneless skinless chicken breast halves
  8. 2 Tablespoons chili powder
  9. 4 flour tortillas (10- inch)
  10. 6 slices (4 ounces) provolone cheese slices, cut into halves
  11. 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.


TDS 3