Southwesternwraps Recipes

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SOUTHWESTERN GRILLED CHICKEN WRAPS



Southwestern Grilled Chicken Wraps image

Grilled chicken wraps with a lil' kick.

Provided by Shara Bailey

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 10

Number Of Ingredients 10

4 medium skinless, boneless chicken breast halves
1 (1.25 ounce) package taco seasoning mix
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
½ head iceberg lettuce, shredded
1 large tomato, diced
5 medium green onions, finely chopped
1 ½ cups shredded Cheddar cheese
2 tablespoons ranch dressing, or to taste
10 (8 inch) flour tortillas

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with taco seasoning.
  • Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, about 10 minutes; slice into bite-size pieces.
  • Combine corn, beans, lettuce, tomato, green onions, Cheddar cheese, and ranch dressing in a bowl; stir in chicken. Assemble wraps as desired in tortillas.

Nutrition Facts : Calories 411.6 calories, Carbohydrate 47.7 g, Cholesterol 48.4 mg, Fat 14.3 g, Fiber 6.1 g, Protein 23.3 g, SaturatedFat 6 g, Sodium 1077.1 mg, Sugar 4.3 g

SOUTH OF THE BORDER WRAPS



South of the Border Wraps image

Grilled in a skillet, this savory entree is a winning way to add some spice to your menus! This easy recipe brings the taste of the Southwest into your kitchen, no matter where you live.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1/2 cup black beans, rinsed and drained
2 tablespoons salsa
1 tablespoon chopped green onions
1 tablespoon minced fresh cilantro
4 flour tortillas (6 inches)
1 medium tomato, chopped
1 cup shredded Monterey Jack cheese
2 to 4 tablespoons butter

Steps:

  • In a small bowl, mash beans slightly. Add the salsa, onions and cilantro. Spread over tortillas. Sprinkle with tomato and cheese. Roll up tightly. , In a large skillet, melt 2-4 tablespoons butter; add tortillas, seam side down; cook tortillas on all sides until golden brown, adding butter if necessary.

Nutrition Facts : Calories 191 calories, Fat 14g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 308mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

SOUTHWESTERN CHICKEN WRAPS



Southwestern Chicken Wraps image

You don't have to cook anything to make this sandwich -- pick up a rotisserie chicken, or substitute leftover Thanksgiving turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 20m

Number Of Ingredients 11

3/4 cup reduced-fat sour cream
2 to 3 tablespoons chopped pickled jalapenos
2 tablespoons fresh lime juice
Coarse salt and ground pepper
4 sandwich wraps (10 inches each)
3 cups baby spinach
3 cups shredded cooked chicken or turkey
1 can (15 ounces) drained and rinsed black beans
1 large tomato, thinly sliced
1 small red onion, thinly sliced
1 avocado, thinly sliced

Steps:

  • In a bowl, whisk together sour cream, jalapenos, and lime juice; season with salt and pepper.
  • Spread sandwich wraps with sour-cream sauce, leaving a 2-inch border. In center of wraps, layer equal amounts of baby spinach, shredded chicken, black beans, tomato, onion, and avocado. For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down.

SOUTHWESTERN CHICKEN WRAPS



Southwestern Chicken Wraps image

I LOVE wraps. I found this one on the internet, just a while ago. It's very good, especially if you like spicy, if you don't you can just omit the hot sauce. It's better than a plain on sandwich any time.

Provided by bratty

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 (15 ounce) can black beans, drained,rinsed
1/2 cup chopped red pepper
3 tablespoons fresh lime juice
2 tablespoons minced fresh cilantro leaves
1/4 teaspoon hot red pepper sauce
4 boneless skinless chicken breasts
2 tablespoons chili powder
4 10 inch low-fat flour tortillas
low-fat cheese (optional)
1 cup corn

Steps:

  • Combine beans, corn, bell pepper, lime juice, cilantro, and hot pepper sauce.
  • Set aside.
  • Coat chicken with chili powder.
  • Cook on oiled grill over medium fire 6 minutes per side, or until no longer pink.
  • Cut into thin slices.
  • Wrap tortillas in plastic wrap.
  • Microwave on high 1 minute.
  • For each sandwich, place cheese, down the center of one tortilla.
  • Top with chicken breast slices, and then bean mixture.
  • Roll up tightly;secure with wooden pick in two places, cut in half.

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