Southwestern Wraps
User Reviews
4.7
Southwestern Wraps
Description
In this recipe, cooked chicken is reheated and coated with cumin, chili powder, garlic, and onion powders to build Southwestern flavor. Corn kernels, black beans, chopped jalapeño, green onions, and cilantro are added for texture and freshness. Spinach and roasted red pepper complete the mix with tender greens and sweetness. The filling mixture is cooked briefly to warm while softening the spinach slightly.
A tangy sauce of sour cream blended with crumbled blue cheese and lime juice adds creaminess and acidity when spread over the flatbread before adding the warm chicken mixture and shredded Monterey Jack cheese. Rolling the flatbread tightly keeps fillings contained for convenient serving. The wraps can be stored refrigerated up to several days, making them practical for meal prep.
Proper storage in airtight containers or wrapped securely helps maintain freshness and flavor while preventing drying out.
Ingredients
- 1 tablespoon olive oil
- 8 ounce chicken cooked and shredded or cubed
- 1 teaspoon cumin ground
- 1 teaspoon chili powder ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup corn kernels frozen
- 1 jalapeño chopped
- 1 cup black beans drained and rinsed, canned
- ¼ cup green onions chopped
- ¼ cup cilantro chopped
- 4 cup spinach fresh
- 1 cup red bell pepper roughly chopped, roasted
- 1 cup sour cream low fat
- ½ cup blue cheese crumbled
- lime juice from 1/2 lime
- 7 flatbread Flatout brand
- 1 cup Monterey 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 ¼ cup of the chicken mixture and spread evenly over the flatbread. Sprinkle with some Monterey Jack cheese then roll the flatbread to form a wrap. Cut in half and serve.
Notes
- Store leftovers in airtight containers or wrapped tightly with plastic wrap or wax paper in the refrigerator for 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 367kcal | 18% |
| Carbohydrates | 34g | 11% |
| Protein | 17g | 34% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 53mg | 18% |
| Sodium | 834mg | 35% |
| Potassium | 444mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 2331IU | 47% |
| Vitamin C | 19mg | 21% |
| Calcium | 255mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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