Southwest chicken wraps are a quick and easy meal that can be on the table in less than twenty minutes. Chicken breasts are generously coated in taco seasoning before hitting the pan. You can also cook the chicken on the grill if that's easier for you. The spicy chicken breasts are them tossed in a creamy salsa sour cream before being paired with a myriad of filling. While this recipe recommends using pinto beans, avocado, cheese and spinach, feel free to add your favorite wrap fillings like corn or jicama. This meal is accesible any night of the week and perfect for leftover chicken.
Southwest Chicken Wrap
4 boneless, skinless chicken breasts
2 tablespoons taco seasoning
3/4 cup reduced fat sour cream
2 tablespoons fresh lime juice
1/4 cup jarred tomato salsa
1 red bell pepper, sliced
1/2 small yellow onion, sliced
1 16 oz can pinto beans
1/2 cup shredded Mexican cheese
1 avocado, sliced
whole wheat tortillas
olive oil for cooking
Cut chicken into strips and season both sides of chicken breasts with taco seasoning. Over medium high heat, add a tablespoon of olive oil to a skillet cook chicken for 7-10 minutes until cooked through. Set the chicken aside to cool.
In the same pan, add a little more olive oil and cook bell peppers and onions until softened. Once cooked, set aside to cool with the chicken.
While the vegetables are cooking, mix together the sour cream, lime juice and salsa together. Add cooled chicken to sour cream mix and toss chicken to coat.
Assemble the wraps with chicken, bell pepper and onion mix, pinto beans, cheese, spinach and avocado on a tortilla.
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