Southwest Chicken Wrap
YIELD: 6 TOTAL TIME: 25-30 minutes
Chicken, beans and corn
Oil for pan
1.5 lb chicken tenderloin
1 pkg. frozen corn
1 can black beans, drained and rinsed
6 wheat tortillas (or a GF option if needed)
Southwest Dressing
1/2 cup mayonnaise (possible sub: plain greek yogurt)
1/2 cup sour cream (possible sub: plain greek yogurt)
1/2 cup salsa
1/2 cup milk
3 Tbsp. taco seasoning
1 Tbsp. cumin
Topping options: shredded cheddar cheese, green of choice (I enjoy arugula), chopped tomatoes, black olives, avocado
INSTRUCTIONS
1. Heat large skillet to a medium heat. Add oil to the pan and place chicken tenderloins into the pan. Cook on both sides about 4-5 minutes.
2. While chicken is cooking, add mayonnaise, sour cream, milk, salsa, taco seasoning, and cumin to a small mixing bowl. Mix well and set aside.
3. Once chicken mostly cooked, remove from pan and cut into bite sized pieces. Then place back in the pan and add black beans and corn. Cook until corn and beans are hot and chicken thoroughly cooked.
4. Assemble your chicken wraps in your order of choice.
NOTES
Adapted from: https://modernmealmakeover.com/southwest-chicken-wrap/
