©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Tex Mex Chicken Wraps

This was the one of the quickest thrown together dinner.

I found it in a magazine called 5 Ingredients 15 minutes.  This recipe was listed in the 15 minute section.

Makes 4 wraps

2 tbs olive oil
5 tbs fresh lime juice
1 tsp ground chili powder
1 large cooked rotisserie chicken, skin and bones removed (I just used two roasted chicken breasts)
1 can black beans drained and rinsed
2 cups cherry tomatoes halved (just chopped up a large tomato)
1 cup corn kernels
1/3 cup diced red onion
2 tbs diced jalapeno pepper
1 ripe Hass Avocado (skipped, to pricey and none that were ripe)
4 chili or whole wheat 10 to 12 inch flour tortillas
2 cups shredded iceberg lettuce (subbed Romaine)
1 1/2 cups shredded cheddar cheese.

In a large bowl, whisk together oil, 4 tbs lime juice, and the chili powder.  Add chicken, beans, tomatoes, corn, onion and jalapeno.  Toss.

In a small bowl, mash avocado with remaining 1 tbs lime juice and 1/4 tsp salt.

Lay tortillas on a work surface.  Divide chicken mixture among the tortilla, placing a strip along the bottom 1 inch from the edges.  Top each tortilla with avocado mixture, lettuce and cheese dividing evenly.  Fold each tortilla and roll up.

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