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Southwestern Chicken Wrap Recipe | |
Tex Mex Brunch | |
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Ingredients:
1 can (15 oz.) black beans, drained, rinsed1 can (8 oz.) corn, drained 1/2 cup chopped red bell pepper or plum tomato 3 Tbsp. fresh lime juice 2 Tbsp. minced fresh cilantro leaves 1/4 tsp. hot red pepper sauce (optional) 4 boneless, skinless chicken breast halves 2 Tbsp. chili powder 4-10" low-fat flour tortillas 6 slices low-fat Sliced Provolone, cut in halves
Directions:
Combine beans, corn, bell pepper, lime juice, cilantro and hot pepper sauce. Set aside.Coat chicken with chili powder. Cook on oiled grill over medium coals (coals will be ash gray) 6 minutes per side or until no longer pink. Cut chicken into thin slices. Wrap tortillas in plastic wrap. Microwave on HIGH 1 minute. For each sandwich, place three cheese slice halves down center of one tortilla. Top with chicken breast slices and bean mixture. Roll up tightly; secure with wooden pick in two places. Cut in half. Variation: To broil, place chicken on oiled broiler pan. Broil 5 to 6 from heat 6 minutes per side or until no longer pink. Continue as directed. Makes 6 servings.
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