Southwestern Wraps
Southwestern Wraps requires approximately 18 minutes from start to finish. This recipe makes 7 servings with 354 calories, 17g of protein, and 17g of fat each. For $1.65 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe from Jo Cooks has 91 fans. A mixture of low fat sour cream, corn kernels, juice of lime, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as an affordable main course. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is good. Similar recipes include Southwestern Veggie Wraps, Southwestern Chicken Wraps, and Southwestern Veggie Wraps.
Servings: 7
Preparation duration: 10 minutes
Cooking duration: 8 minutes
Ingredients:
1/2 cup blue cheese crumbled
1 cup canned black beans drained and rinsed
8 oz chicken cooked and shredded or cubed
1 tsp chili powder ground
1/4 cup cilantro chopped
1 cup corn kernels frozen
1 tsp garlic powder
1/4 cup green onions chopped
1 tsp cumin ground
1 jalapeno chopped
juice from 1/2 lime
1 cup sour cream low fat
1 cup Monterey Jack cheese shredded
1 tbsp olive oil
1 tsp onion powder
1 cup roasted red peppers roughly chopped
4 cup fresh spinach
7 Flatout flatbreads
Equipment:
frying pan
whisk
bowl
Cooking instruction summary:
Heat the olive oil in a large skillet over medium-high heat. Add the cooked chicken, cumin, chili powder, garlic powder, onion powder and stir to make sure the chicken is coated in the spices. Cook for 1 or 2 minutes until the chicken warms up.Add the corn, black beans, green onions, cilantro and stir. Cook for 1 more minute until everything warms through.Add the spinach and roasted red peppers to the skillet and cook for a couple more minutes until the spinach cooks down. Remove from heat.In a small bowl whisk together the sour cream, blue cheese and the lime juice.Spread about 2 tbsp of the sour cream/blue cheese mixture over a flatbread evenly, then add about 1/4 cup of the chicken mixture and spread evenly over the flatbread. Sprinkle with some Monterey Jack cheese then roll the flatbread to form a wrap. Cut in half and serve.
Step by step:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the cooked chicken, cumin, chili powder, garlic powder, onion powder and stir to make sure the chicken is coated in the spices. Cook for 1 or 2 minutes until the chicken warms up.
3. Add the corn, black beans, green onions, cilantro and stir. Cook for 1 more minute until everything warms through.
4. Add the spinach and roasted red peppers to the skillet and cook for a couple more minutes until the spinach cooks down.
5. Remove from heat.In a small bowl whisk together the sour cream, blue cheese and the lime juice.
6. Spread about 2 tbsp of the sour cream/blue cheese mixture over a flatbread evenly, then add about 1/4 cup of the chicken mixture and spread evenly over the flatbread. Sprinkle with some Monterey Jack cheese then roll the flatbread to form a wrap.
7. Cut in half and serve.
Nutrition Information:
covered percent of daily need
