Southwestern Chicken Wraps
Ingredients
- 2 tsp. olive oil
- 1 large clove garlic
- 1 (15-oz.) can black beans
- 2/3 C. Salsa Homestyle Mild
- 1/2 C. frozen whole kernel corn
- 1/2 tsp. ground cumin
- 1/2 C. sour cream
- 4 (10-inch) burrito-size flour tortillas
- 1 1/3 C. cooked, shredded chicken breast meat
- 4 thin slices Monterey Jack cheese
- 2 C. shredded romaine lettuce
- 1/4 C. chopped fresh cilantro
Directions
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 Tbs. 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.
