Southwestern Chicken Wraps

  • 2 tsp olive oil
  • 1 large clove garlic, finely chopped
  • 1 - 15 oz. can black beans, drained and rinsed
  • 2/3 cup ORTEGA Salsa - Homestyle Recipe (Mild)
  • 1/2 cup frozen whole kernel corn
  • 1/2 tsp ground cumin
  • 1/2 cup sour cream, divided use
  • 4 - 10 inch burrito-size flour tortillas, warmed
  • 1 1/3 cups shredded cooked chicken breast meat
  • 4 thin slices Monterey Jack cheese, about 4 oz. total)
  • 2 cups shredded romaine lettuce
  • 1/4 cup chopped fresh cilantro image placeholder

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 Tbsp 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.

Servings: 4
Submitted by: Recipe Group Member