Creamy Chicken and Black Bean Wraps
Creamy Chicken and Black Bean Wraps are a quick and tasty meal using common pantry ingredients, perfect for busy weeknights or quick lunches.
Ingredients
Main Ingredients
- 2.5 cups cooked shredded chicken Use rotisserie or leftover chicken for convenience.
- 1 tablespoon olive oil For cooking the filling.
- 2 cloves garlic, minced
- 1 small jalapeño, finely chopped Optional for spice; remove seeds for milder flavor.
- 1 small red bell pepper, diced
- 0.75 cup frozen corn, thawed
- 1 can (15 ounces) black beans, drained and rinsed
- 0.75 cup sour cream Can be swapped with Greek yogurt for a lighter version.
- 3 ounces cream cheese, softened Soften before adding for better mixing.
- 1 tablespoon lime juice Adjust for brightness at the end.
- 0.75 cup shredded cheddar cheese
- 3 tablespoons chopped green onions
- 3 tablespoons chopped fresh cilantro
- 4 to 6 large flour tortillas Can use whole wheat or low-carb tortillas.
- 1 cup tortilla strips, optional
Instructions
Preparation
- Warm the oil in a large skillet over medium heat.
- Add the shredded chicken, minced garlic, jalapeño, and diced bell pepper. Cook for 3 to 4 minutes until heated through.
- Add cumin, chili powder, onion powder, and cayenne pepper. Stir well to coat evenly.
- Mix in corn, black beans, sour cream, cream cheese, and lime juice. Cook for another 3 to 4 minutes until creamy and hot.
- Remove from heat and stir in cheddar cheese, green onions, and cilantro.
Assembly
- Spoon filling into tortillas, add tortilla strips if desired, and roll tightly.
- Serve immediately or crisp in a skillet for 1 to 2 minutes per side.
Notes
Cut wraps in half on the diagonal for easy eating. Serve with salsa, guacamole, or extra lime wedges on the side.