Southwest Wraps (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil.
02 -
3 cups chicken, cooked and shredded.
03 -
1/2 teaspoon ground cumin.
04 -
1 1/2 teaspoons chili powder.
05 -
1 teaspoon onion powder.
06 -
Dash of cayenne pepper.
07 -
2 cloves garlic, minced.
08 -
1 jalapeno, seeded and finely chopped.
09 -
1 red bell pepper, diced.
10 -
1 cup frozen corn, thawed.
11 -
1 15 oz. can black beans, drained and rinsed.
12 -
1 cup sour cream.
13 -
4 ounces cream cheese, softened and cubed.
14 -
1 tablespoon lime juice.
15 -
1 cup shredded cheddar cheese.
16 -
1/4 cup chopped green onions.
17 -
1/4 cup chopped fresh cilantro.
18 -
6-8 large wraps or tortillas.
19 -
1 1/2 to 2 cups tortilla strips (optional).
# Instructions:
01 -
In a large skillet, heat the olive oil over medium heat.
02 -
Add the chicken, cumin, chili powder, onion powder, garlic, jalapeno, and bell pepper. Cook for about 5 minutes until the mixture is warmed through, and the peppers are tender.
03 -
Stir in the corn, black beans, sour cream, cream cheese, and lime juice. Continue cooking and stirring until the cream cheese melts.
04 -
Remove from heat and stir in shredded cheddar cheese, green onions, and cilantro.
05 -
Divide the mixture among the wraps or tortillas and sprinkle with tortilla strips (if using). Roll up the wraps tightly and serve immediately.
# Notes:
01 -
Add tortilla strips for extra crunch.
02 -
These wraps are versatile and can be made ahead of time for a quick meal.