FacebookTwitterPinterestEmail

Southwest Chicken Wrap

Yield
4 servings
Active Time
Cook Time
Total Time
This Southwest Chicken Wrap, layered with chicken, spicy Roth® 3 Chile Pepper Gouda Cheese, lettuce, tomato, and beans makes a tasty, nutritious lunch that will keep you full all afternoon! Pair with a simple, triple berry salad for a full meal!

Ingredients

  • For Taco Chicken:
  • 8 ounces boneless, skinless chicken breast
  • 1 tablespoon taco seasoning
  • 1 tablespoon olive oil
  • For Black Bean-Corn Mix:
  • ½ cup canned black beans, drained and rinsed
  • ½ cup frozen corn, thawed
  • ¼ teaspoon garlic powder
  • Salt and pepper, to taste
  • For Salsa-Ranch Dipping Sauce:
  • ½ cup ranch salad dressing
  • ½ cup Mexican salsa of your choice
  • For Wrap:
  • 1 cup (4 ounces) shredded Roth® 3 Chile Pepper Gouda Cheese
  • Romaine lettuce, chopped
  • 1 large tomato, thinly sliced
  • 4 10-inch flour tortillas
  • For Triple Berry Salad:
  • 1/2 cup blackberries
  • 1/2 cup blueberries
  • 1 cup chopped strawberries

Method

  1. Arrange chicken on a baking sheet or work surface; sprinkle both sides generously with taco seasoning.
  2. In large skillet, heat oil until shimmering. Arrange chicken in a single layer and cook, flipping once until cooked through, 165° on an internal thermometer, about 5 to 7 minutes on each side. Transfer chicken to clean cutting board. Let rest 5 minutes. Slice thinly.
  3. Meanwhile, in a small bowl make the black bean-corn mix. Stir beans, corn and garlic powder to combine. Season with salt and pepper. Set aside. In another small bowl, combine ranch dressing and salsa for dipping sauce.
  4. To assemble the wrap, place a flour tortilla on aluminum foil sheet. Top with lettuce, tomatoes, chicken, bean-corn mix, and Roth® 3 Chile Pepper Gouda Cheese shreds. Roll up wrap tightly and wrap in foil.
  5. Repeat with remaining tortillas. Pack dipping sauce in small lidded containers on the side.
  6. To make triple berry salad, combine all berries in a bowl. Divide among 4 lidded containers, placing ½ cup berry salad in each cup.
  7. Refrigerate berry salads, dipping sauce, and wraps until serving time, if necessary.