Tuesday, January 21, 2014

Chicken Black Bean and Corn Wrap

 Taco seasoned chicken, black beans, corn, turkey bacon, leafy lettuce wrapped in a spinach veggie tortilla - fabulous!!!

A couple of weeks ago I found myself searching for a quick and easy meal to cook for lunch after church. As I starred at the contents of my fridge a recipe came to mind. My mom has a recipe for chicken, black beans and corn enchiladas with flour tortillas, it is delicious but requires about 30 minutes and I needed my meal prepared in half the time. Why not make it into a wrap! This recipe is husband approved and only 315 calories which is always a plus. You can take out the chicken and bacon and add some avocado and tomato to make it a veggie wrap.

I ate this the next day for lunch over a fresh green salad and a drizzle of ranch dressing. Tastes great reheated.

Chicken Black Bean and Corn Wrap

Servings: 4, Size: 1 wrap, Calories: 315, Carbs: 39, Fat: 12 g, Protein: 18 g, Sugar: 3 g, 
Sodium: 646 mg

  • 1.5 cups of cooked chicken, shredded
  • 15 oz can of reduced sodium black beans, drained and rinsed
  • 1 cup of sweet corn (I used frozen corn)
  • 2 tablespoons of taco seasonings
  • 4 spinach tortilla wraps
  • 1/4 cup of Colby jack cheese 
  • 4 leaves of leafy lettuce
  • 4 slices of turkey bacon


Combine chicken, black beans, corn, and taco seasoning in a bowl and mix together. 

Saute in a sauce pan until warmed up and set aside.

Next warm up your warps on a griddle until lightly toasted.

Now lay your wrap on a plate and add a cup of chicken mixture. Sprinkle some cheese over the chicken and add the bacon and lettuce.

Next fold the ends of the wrap in and roll your wrap like a burrito. Cut and serve with fresh raw carrots and celery and enjoy.

Hope this post helped
Thanks for stopping by:)
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