Southwestern Chicken Wrap

Southwestern Chicken Wrap


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Even for dinner, you can serve this southwestern chicken wrap with a warm bean mix. You'll have it hot and ready for the whole family.

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Time needed

15-20 min preparation

Serving Size / Yield

8 servings


  • 2 tsp. olive oil
  • 1 large clove garlic, chopped
  • 1 (15-oz.) can black beans
  • 1/2 C. frozen whole kernel corn
  • 2/3 C. mild salsa
  • 1/2 tsp. ground cumin
  • 1/2 C. sour cream
  • 4 flour tortillas
  • 1 1/3 C. cooked, shredded chicken breast meat
  • 2 C. shredded romaine lettuce
  • 1/4 C. chopped fresh cilantro
  • 4 thin slices Monterey Jack cheese

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Heat olive oil in saucepan over medium heat. Add garlic and cook for 30 seconds. Mix in beans, corn, salsa and cumin. Cook for 2 to 3 minutes while stirring. Spread sour cream over tortillas. Evenly distribute bean mixture and remaining ingredients. Wrap tortillas and serve. 

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