This Southwest Chicken Wrap, layered with chicken, spicy 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
- Arrange chicken on a baking sheet or work surface; sprinkle both sides generously with taco seasoning.
- 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.
- 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.
- To assemble the wrap, place a flour tortilla on aluminum foil sheet. Top with lettuce, tomatoes, chicken, bean-corn mix, and 3 Chile Pepper Gouda Cheese shreds. Roll up wrap tightly and wrap in foil.
- Repeat with remaining tortillas. Pack dipping sauce in small lidded containers on the side.
- To make triple berry salad, combine all berries in a bowl. Divide among 4 lidded containers, placing ½ cup berry salad in each cup.
- Refrigerate berry salads, dipping sauce, and wraps until serving time, if necessary.