Southwest Wraps Recipe

These Southwest Wraps are so delicious and add the perfect twist to your regular lunch routine. I love how easy they are to through together and make for the rest of the week. This is the perfect meal planning lunch.

Prep Time15

Total Time15

Course: Main Course

Cuisine: American

Keyword: 20 Minute Recipe, easy dinner, healthy wrap, southwest recipe

Servings:

Calories: 164kcal

Equipment

Large Skillet

Ingredients

1 Tablespoon vegetable oil
2 Tablespoons green onion minced
2 Tablespoons red bell pepper minced
⅓ cup frozen corn
¼ cup canned black beans drained and rinsed
2 Tablespoons frozen chopped spinach thawed and drained
2 Tablespoons jalapeno pepper diced, (you can take the seeds out for less spice)
1 chicken breast cooked and diced
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon salt
pinch of cayenne pepper
¾ cup shredded Monterey Jack cheese

Instructions

IN A LARGE SKILLET, SAUTE GREEN ONION AND BELL PEPPER IN OLIVE OIL, JUST UNTIL SOFT (THIS WILL TAKE 3-5 MINUTES).
ADD THE CORN, BLACK BEANS, SPINACH AND PEPPERS AND COOK UNTIL HEATED THROUGH.
ADD THE CHICKEN, CUMIN, CHILI POWDER, SALT, AND CAYENNE PEPPER.
STIR UNTIL WELL BLENDED AND TENDER.
REMOVE FROM HEAT AND STIR IN THE CHEESE.
SCOOP ½ CUP MIXTURE ONTO EACH TORTILLA, ROLL, AND SERVE.

Notes

Be sure to drain, rinse, and drain your canned vegetables before adding them to the recipe. If you don’t, this will create a liquid substance, almost like a soup.It will make your wraps very soggy, and they will fall apart.
If you are looking for a chicken shortcut, you could also use canned chicken. Again, I would drain, rinse and drain, if you do choose to use canned chicken. There are also many grocery stores that sell cooked and shredded chicken near the deli. You may have to ask for it, if you are unsure of where to find it.
You could also boil, and shred your chicken as well. Sometimes I grill a few extra chicken breasts each week, and use that extra chicken for my wraps.

Nutrition