The perfect lunch time wrap. It's fast, easy and delicious!
Santa Fe Chicken Wrap
1/2 cup ORTEGA Black Beans, rinsed, drained
1/2 cup ORTEGA Salsa, any variety
7 ounces Chunk Chicken Breast
4 (8-inch) ORTEGA Flour Soft Tortillas
1 cup tomato, diced
2 cups iceberg lettuce, shredded
1 cup Cheddar cheese, shredded
1/2 cup ranch dressing (optional)
In a small skillet, add beans, salsa and chicken breast and heat through, about 4 minutes. Allow thickening, cooking another 4 minutes.
Spread 1/4 of the mixture in the middle of a warmed flour tortilla and along with some tomato, lettuce and cheese. Roll the wrap tightly and cut in half. Serve with ranch dressing for dipping.