Thai Chicken and Bean Wraps

  • Vegetable cooking spray
  • 8 oz. boneless skinless chicken breast, cut into 1/2-inch pieces
  • 2 cups small broccoli florets
  • 1/2 medium onion, chopped
  • 1/2 medium green bell pepper, chopped
  • 1 Tbsp minced gingerroot or 1 tsp ground ginger
  • 2 tsp minced garlic
  • 1 can - 15 oz. Black beans or Dark Red Kidney beans or 1 1/2 cups cooked dry-packaged Black beans or Dark Red Kidney beans, rinsed, drained
  • Thai Seasoning (recipe follows)
  • 4 flour tortillas - 10-inch) image placeholder

Spray wok or large skillet with cooking spray; heat over medium heat until hot. Add chicken and cook until browned, 3 to 4 minutes. Add broccoli, onion, bell pepper, gingerroot and garlic, and stir-fry until crisp-tender, about 5 minutes. Stir in black beans and Thai Seasoning; cook until hot, 2 to 3 minutes.

Spoon (about 1/2 cup mixture in center of each tortilla. Fold sides of tortillas in (about 2 inches on the sides and roll up from other side to enclose filling.

Servings: 6
Submitted by: Recipe Group Member