Whether you’re feeding your family or your friends, this Southwestern Chicken Wrap is an easy crowd pleaser that will have the whole table begging for more. The healthy lunch is packed with protein in a healthy whole wheat tortilla with plenty of vegetables for fiber and those phytonutrients that stave off free radicals in your body. The wraps are a great substitute for bread because you get the satisfaction of a sandwich sans the extra calories from bread.
1 1/4lbs chopped cooked skinless, boneless chicken breast
¾ cup low fat mayonnaise
1 tsp. ground cumin
½ tsp. chili powder
1 medium red pepper, chopped
¼ cup red onion, chopped
2 cups frozen yellow corn, thawed
3 medium scallions (green onion) chopped
1 cup canned Bush’s Best Black Beans, rinsed and drained
1 package of 10-inch whole wheat or corn tortillas
Boil chicken breasts in a large pot of water until cooked.
Ina medium-size bowl combine mayonnaise, cumin and chili powder.
Add in chicken, red peppers, red onion, corn and scallions. Mix well.
Gently fold the black beans into mixture.
Cover and refrigerate for at least two hours.
Scoop 8 oz. of mixture onto tortilla wrap, roll it up, cut into half and serve.
Serving size ½ wrap
Makes 14 halves
8 gm fat