Easy Southwest Chicken Wrap
A quick and easy lunch recipe that can be eaten cold. It's delicious and full of flavor!
Ingredients
- 1 1/2 cups cooked and shredded/diced chicken
- 1/2 cup frozen corn kernels thawed or heated in the microwave
- 1/2 cup canned black beans drained and rinsed
- 2 cups coarsely chopped fresh spinach
- 1/2 red bell pepper seeded and diced
- 1 cup shredded Monterey Jack cheese
- 1 1/2 teaspoons taco seasoning
- 1/2 cup salsa
- 1/2 cup sour cream
- 4 burrito-size tortillas
Instructions
- In a large bowl, toss together the chicken, corn, black beans, spinach, bell pepper, and cheese until equally mixed.
- In a separate smaller bowl, stir together the taco seasoning, salsa, and sour cream. Add taco seasoning mix to the chicken mixture and toss until blended.
- Divide the wrap mixture and place a portion in the middle of one tortilla. Roll the burrito, tucking the sides, until completely rolled up.
- If desired, wrap in plastic wrap and refrigerate until ready to serve.
Video
Notes
These chicken wraps taste even better cold! Pack them up in your lunch box for work and enjoy yesterday's leftover chicken in a new way you'll love.
Nutrition
Serving: 1gCalories: 776kcalCarbohydrates: 78gProtein: 37gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 16gTrans Fat: 1gCholesterol: 103mgSodium: 1740mgFiber: 13gSugar: 9g
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