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.