Southwestern Chicken Wraps Recipe

These Southwestern Chicken Wraps have just the right amount of kick to become a family favorite.
  • Ready in: 1 hour
  • Prep time: 30 minutes
  • Chill/Cook time: 30 minutes
  • By:
  • Servings: 6

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  • 1½ pounds boneless skinless chicken breasts, thinly sliced, seasoned with salt and pepper
  • 1 poblano pepper or green bell pepper, chopped
  • Juice of 1 lime
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (11 ounce) can sweet corn kernels, drained
  • 2 cups cooked brown or white rice
  • 6 extra-large flour tortilla wraps, warmed
  • Optional toppings: shredded cheese, sour cream, tomatoes, lettuce

cooking methods

  • Stovetop


  1. In gallon freezer bag, combine first 5 ingredients. Seal well and toss to coat. Refrigerate 30 minutes or up to overnight.
  2. Heat large skillet over medium-high heat. Add contents of bag. Sauté until chicken is no longer pink and cooked through, about 6-8 minutes.
  3. Stir in next 3 ingredients. Cook until heated through, stirring occasionally. Serve in warmed tortillas with desired toppings. Roll up burrito-style and cut in half.

Makes 6 servings. Serve with chips and salsa.

Make ahead & freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

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Rated 5 out of 5 by from Full of flavor Even without the beans, this is a filling meal and does not lack flavor. Will be made again in our home soon!!!
Date published: 2017-03-06
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