Prep: 12 Mins Cook: 6 Mins
Wrap your tastebuds around these fresh-tasting chicken wraps with black beans and corn.

Southwestern Chicken Wraps


  • 2 tsps. olive oil
  • 1 clove large garlic, finely chopped
  • 1 can (15-oz.) black beans, drained
  • 2/3 cups ORTEGA Salsa - Homestyle Recipe (Mild)
  • 1/2 cup frozen whole kernel corn
  • 1/2 teaspoon ground cumin
  • 1/2 cup sour cream, divided
  • 4 (10-inch) burrito-size flour tortillas, warmed
  • 1 1/3 cup cooked, shredded chicken breast meat
  • 4 thin slices Monterey Jack cheese, (about 4 oz total)
  • 2 cups shredded romaine lettuce
  • 1/4 cup chopped fresh cilantro


HEAT olive oil in medium skillet over medium heat. Add garlic; cook for 30 seconds. Stir in beans, salsa, corn and cumin; cook, stirring occasionally, for 2 to 3 minutes.

SPREAD 2 tablespoons sour cream over each tortilla. Evenly distribute bean mixture, chicken, cheese, lettuce and cilantro over bottom third of each tortilla, making sure ingredients don't touch edges.

FOLD the bottom edge of each tortilla toward the center and gently roll until tortilla is completely wrapped around the filling. Cut in half.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.