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Description
A high-protein Southwest Chicken Wrap featuring grilled chicken, black beans, corn, fresh pico de gallo, cheese, and lettuce wrapped in whole wheat tortillas for a flavorful and nutritious meal.
Ingredients
- 1 lb grilled chicken breast strips
- 4 large whole wheat tortillas
- 15 oz canned black beans, rinsed and drained
- 8 oz canned corn, drained
- 0.75 cup fresh pico de gallo
- 1 cup shredded cheddar cheese
- 2 cups romaine lettuce, shredded
Instructions
- Lay the tortillas flat on a clean surface and place a portion of shredded lettuce in the center of each.
- Distribute the grilled chicken strips, black beans, and corn evenly among the four tortillas.
- Top the fillings with a sprinkle of cheddar cheese and a spoonful of fresh pico de gallo.
- Fold in the sides of each tortilla and roll them up tightly to form the wraps.
- Lightly toast the wraps in a dry skillet over medium heat for 1 minute per side to melt the cheese before serving.
Notes
- Ensure the chicken is fully cooked before assembling.
- For a spicier version, add jalapeños to the pico de gallo.
- These wraps can be made ahead and refrigerated for up to 2 days.