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Southwest Chicken and Black Bean Wrap

Southwest Chicken and Black Bean Wrap

Wrap up a healthy lunch with chicken, fiber-rich black beans and chopped vegetables. For a quicker and lower calorie lunch, leave out the chicken and add more black beans.

Cooking MethodMicrowave


  • 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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I love anything that is with a tortilla wrapper. This is a perfect recipe for me. Since I am currently looking for more recipe with tortilla wrapper.

Whenever I am outside grilling chicken for dinner in the evening, I always throw a few extra pieces on so that I can make quick lunch wraps like this. You can prepare them the night before, wrap them in foil, and take them right to the office with you. All you have to do is take them out of the foil and microwave them!


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