Southwestern Chicken Wrap

Southwestern Chicken Wrap

Wrap up grilled or broiled chicken with a delicious black bean and corn salsa. Adjust the amount of chili and hot pepper sauce to your personal love of spice.


  • 1 can (15 oz.) black beans, drained, rinsed
  • 1 can (8 oz.) corn, drained
  • 1/2 cup chopped red bell pepper or plum tomato
  • 3 tablespoons fresh lime juice
  • 2 tablespoons minced fresh cilantro leaves
  • 1/4 teaspoon hot red pepper sauce (optional)
  • 4 boneless, skinless chicken breast halves
  • 2 tablespoons chili powder
  • low-fat flour tortillas
  • 6 slices low-fat Sliced Provolone, cut in halves


  1. Combine beans, corn, bell pepper, lime juice, cilantro and hot pepper sauce. Set aside.
  2. Coat chicken with chili powder. Cook on oiled grill over medium coals (coals will be ash gray) 6 minutes per side or until no longer pink. Variation: To broil, place chicken on oiled broiler pan. Broil 5 to 6 from heat 6 minutes per side or until no longer pink.
  3. Cut chicken into thin slices.
  4. Wrap tortillas in plastic wrap. Microwave on HIGH 1 minute.
  5. For each sandwich, place three cheese slice halves down center of one tortilla. Top with chicken breast slices and bean mixture. Roll up tightly; secure with wooden pick in two places. Cut in half.

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We're planning on doing some grilling this weekend, and this is certainly a possibility since we have most if not all of the ingredients. I really enjoy black bean and corn salsa, both the store-bought versions as well as homemade ones, and it would be a nice addition to this. I think we might use some queso cheese in place of the provolone.


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