From the kitchen of One Perfect Bite...I had some bean dip leftover from yesterday's featured post, and because refrigerator space is at a premium this week, I wanted to finish it up so I wold have room for some other dishes that need chilling. The dip has a decidedly southwestern flavor, so I thought it would make a fabulous base for sandwich wraps that would also have a southwestern flair. I had some leftover chicken that I paired with corn and black beans for my off-the-cuff experiment. The combination proved to make a great filling for the wraps, and, better still, they came together in about 15 minutes. Here is how I made them.
Southwestern Chicken Wraps...from the kitchen of One Perfect Bite
1 cup Refried Bean Dip
4 flour tortillas (8 inches)
2 cups cubed cooked chicken breast
1/4 cup chopped scallions
1/4 cup chopped sweet red pepper
1/4 cup sweet corn
1/4 cup black beans
1/2 cup grated Cheddar or Mexican cheese blend
2 cups shredded lettuce
1) Combine chicken, scallions, sweet pepper, corn, and beans.
2) Spread 1/4 cup Refried Bean Dip on each of the 4 tortillas.
3) Spread 1/2 cup shredded lettuce on each of the 4 tortillas.
4) Spoon 2/3 cup chicken mixture over lettuce on each tortilla.
5) Sprinkle 2 tablespoons cheese over chicken on each tortilla.
6) Roll up. Yield: 4 servings.
One Year Ago Today: Two Years Ago Today:Mexicali Pizza Table for Two Recipes
Three Years Ago Today: Four Years Ago Today:Southwestern Pork Stew Baked Jalapeno Poppers