These Southwestern taco wraps are packed with super healthy foods that are bound to make everyone in your family smile. Serving up to 7 people, these wraps are perfect as a potluck style snacker.
Ingredients
Serves: 7
1 tbsp olive oil
8 oz chicken cooked and shredded or cubed
1 tsp cumin ground
1 tsp chili powder ground
1 tsp garlic powder
1 tsp onion powder
1 cup corn kernels frozen
1 jalapeno chopped
1 cup canned black beans drained and rinsed
1/4 cup green onions chopped
1/4 cup cilantro chopped
4 cup fresh spinach
1 cup roasted red peppers roughly chopped
1 cup sour cream low fat
1/2 cup blue cheese crumbled
juice from 1/2 lime
7 tortillas
1 cup Monterrey Jack cheese shredded
Instructions
-
Heat the olive oil in a large skillet over medium-high heat. Add the cooked chicken, cumin, chili powder, garlic powder, onion powder and stir to make sure the chicken is coated in the spices. Cook for 1 or 2 minutes until the chicken warms up.
-
Add the corn, black beans, green onions, cilantro and stir. Cook for 1 more minute until everything warms through.
-
Add the spinach and roasted red peppers to the skillet and cook for a couple more minutes until the spinach cooks down. Remove from heat.
-
In a small bowl whisk together the sour cream, blue cheese and the lime juice.
-
Spread about 2 tbsp of the sour cream/blue cheese mixture over a flatbread evenly, then add about 1/4 cup of the chicken mixture and spread evenly over the flatbread. Sprinkle with some Monterrey Jack cheese then roll the flatbread to form a wrap. Cut in half and serve.