Loaded with veggies and rotisserie chicken, this wrap comes together fast and disappears even faster. A weeknight win you can take anywhere.
Ingredients
Taco Filling
- 3 cups rotisserie chicken pulled and shredded from whole chicken
- 6 large whole grain wraps
- 1 cup bell pepper sliced
- 1 cup red onion sliced
- 1 cup Corn fresh or frozen
- 1/2 cup low sodium black beans drained & rinsed
- 1/2 Tablespoon Avocado Oil
- 3 cups shredded romaine lettuce
- 1/2 cup fresh cilantro chopped
Spice Mix
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Spicy Cream Sauce
- 1/2 cup non-fat plain greek yogurt
- 3/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon fresh lime juice
- 1 teaspoon fresh chopped chives
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 tablespoons water to thin dressing
Servings: servings
Units:
Instructions
- In a large skillet, add avocado oil, bell pepper, onions, shredded chicken, corn and black beans. Sprinkle spice mix over mixture in skillet. Cook on medium heat until bell pepper and onions are softened and chicken is warmed to temperature of 165 degrees F.
- While chicken mixture is cooking, prepare spicy cream sauce in a separate bowl. Add Greek yogurt, spices, chopped chives, and lime juice. Mix until smooth. Use 1 to 2 Tbsp of water to thin sauce to your desired dipping consistency.
- When wrap mixture is done cooking, assemble wraps.
- Using 1 whole wheat wrap, add ½ cup shredded romaine lettuce, 1 cup of chicken mixture from skillet. Top with shredded cheese, picante sauce, drizzle spicy cream sauce and cilantro. Roll tightly and cut in half to serve.
Recipe Notes
