Name: Chicken Taco Wraps with Spicy Sauce
Yield: 6 servings
Ingredients: 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); 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; 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)

Chicken Taco Wraps with Spicy Sauce

April 16, 2026 by dinnertonight

Loaded with veggies and rotisserie chicken, this wrap comes together fast and disappears even faster. A weeknight win you can take anywhere.

Chicken Taco Wraps with Spicy Sauce

Servings

6 servings

Servings

6 servings

Chicken Taco Wraps with Spicy Sauce

Servings

6 servings

Servings

6 servings

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

Southwest Chicken Salad

March 27, 2025 by Dinner Tonight

No more boring lunches! This Southwest Chicken Salad is an easy and flavor packed recipe to meal prep for a week of nutritious lunches for your family. Serve as is or wrap in whole wheat tortillas for some added carbohydrates and whole grains. Enjoy!

Southwest Chicken Salad

Servings

6 servings

Servings

6 servings

Southwest Chicken Salad

Servings

6 servings

Servings

6 servings

Ingredients

12 ounces drained canned chicken in water skinless, chopped (24 ounces undrained)
8 ounces low sodium black beans drained and rinsed
8 ounces canned corn unsalted, drained
1/2 cup cherry tomatoes quartered
1/2 medium red onion chopped
1/4 cup bacon bits
1/4 cup cilantro leaves chopped
1 1/4 cup nonfat plain Greek yogurt
1/4 teaspoon garlic powder
1/2 teaspoon cumin
1/2 chili powder
Juice of 1 lime
6 cups chopped romaine lettuce

Servings: servings

Units:

Instructions

In a large bowl combine the chopped chicken, beans, corn, tomatoes, red onions, bacon bits, and cilantro.
In a small bowl combine the greek yogurt, garlic powder, cumin, chili powder, and lime juice.
Add the greek yogurt mixture to the chicken mixture and toss until evenly combined.
Serve 1 cup of chicken salad with 1 cup of chopped romaine lettuce.

Recipe Notes

Southwest Chicken Salad Nutrition Facts Serving size 1 cup (256g) 6 Amount per serving Calories 220 % Daily Value Total Fat 5 g 6 % Saturated Fat 1 g 5 % Trans Fat 0 g Cholesterol 50 mg 17 % Sodium 320 mg 14 % Total Carbohydrate 20 g 7 % Dietary Fiber 4 g 14 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 26 g Vitamin D 0 mcg 0 % Calcium 100 mg 8 % Iron 2.2 mg 10 % Potassium 510 mg 10 % %

Crispy Crab Taquitos

June 12, 2023 by Dinner Tonight

Kid-friendly recipes do not have to be boring in the flavor department. Try out these Crispy Crab taquitos to add a crunch to your dinner-time routine.

Crispy Crab Taquitos

CourseKid Friendly, Main Dish

Servings

4 2 Taquitos and 2 Tbsp Crema

Servings

4 2 Taquitos and 2 Tbsp Crema

Crispy Crab Taquitos

CourseKid Friendly, Main Dish

Servings

4 2 Taquitos and 2 Tbsp Crema

Servings

4 2 Taquitos and 2 Tbsp Crema

Ingredients

Crema

Taquitos

8 ounces lump crab meat
15 ounces low sodium black beans rinsed and drained
1/4 Cup Plain non-fat Greek Yogurt
2 teaspoons chili powder
2 Tablespoons cilantro
8 Yellow Corn Tortillas
cooking spray

Servings: 2 Taquitos and 2 Tbsp Crema

Units:

Instructions

Wash hands and clean cooking area.
Combine all ingredients for crema (non-fat Greek yogurt, chili powder, and garlic powder) in a small bowl and set aside
In a large mixing bowl combine crab meat, black beans, Greek yogurt, chili powder, and cilantro. Set aside.
Warm the tortillas by loosely wrapping them in a damp paper towel and microwave on high for 30 to 45 seconds.
Place approximately ¼ cup of crab and bean mixture into center of a tortilla. Roll tightly, and place open side down. Repeat until you have run out of tortillas.
Preheat air fryer to 400 degrees.
Spray taquitos with cooking spray and place open side down in air fryer. Cook five minutes, flip and cook another five minutes or until desired doneness is reached.

Recipe Notes

Breakfast Burritos

September 26, 2016 by Dinner Tonight

A little advance preparation makes for a quick, healthy breakfast for busy families. Our breakfast egg burritos can be made in advance for a quick healthy breakfast. Try making several servings in advance this weekend so you are ready for next week!

Breakfast Burritos

A little advance preparation makes for a quick, healthy breakfast for busy families.

CourseBreakfast, Kid Friendly, Vegetables, Vegetarian
CuisineBreakfast, Tex-Mex

Servings

8 people

Servings

8 people

Breakfast Burritos

A little advance preparation makes for a quick, healthy breakfast for busy families.

CourseBreakfast, Kid Friendly, Vegetables, Vegetarian
CuisineBreakfast, Tex-Mex

Servings

8 people

Servings

8 people

Ingredients

1 tablespoon canola oil
1/2 red bell pepper finely chopped
1/2 green bell pepper finely chopped
1/2 purple onion finely chopped
2 cups liquid egg whites
1/2 teaspoon garlic powder
1/2 teaspoon ground cayenne
1 15-ounce can low sodium black beans drained and rinsed
8 8-inch whole-wheat tortillas
1/2 cup cheddar cheese shredded

Servings: people

Units:

Instructions

Heat oil in a non-stick or well seasoned skillet over medium heat.
Add onion and bell peppers and cook for 6-7 minutes or until desired tenderness reached.
Mix cayenne pepper and garlic powder with egg whites and add to skillet. Continue cooking on medium heat, stirring occasionally to promote even cooking and prevent sticking.
When egg whites are set but still soft and moist, remove from heat. Transfer to a clean dish and allow to cool for 10-15 minutes before assembling burritos.
Place each tortilla on a piece of plastic wrap.
Add black beans to egg mixture and mix well. Divide egg mixture and cheese evenly among tortillas.
Roll burritos, then wrap each in plastic wrap and place in freezer**.
Once frozen, transfer burritos to a freezer bag or other container suitable for long-term freezer storage. For best quality, use within 3 months.
When ready to eat, remove plastic wrap and loosely wrap in paper towel. Microwave on high for 2 to 2½ minutes, or until internal temperature reaches 165° F.

Recipe Notes

* For a spicier burrito, substitute chopped chile peppers (e.g. jalapeno, Serrano) for some of the bell pepper.

**If burritos will be consumed within 3 days, they may be stored in refrigerator instead of freezer. Reduce re-heating time accordingly.

Vegetarian Enchilada Casserole

August 4, 2015 by Dinner Tonight

If you are looking for a great alternative for meat, try this colorful vegetable casserole. It is sure to satisfy your tummy and delight your taste buds.

Vegetarian Enchilada Casserole

CourseKid Friendly, Main Dish

Servings

Vegetarian Enchilada Casserole

CourseKid Friendly, Main Dish

Servings

Ingredients

2 teaspoon canola oil
1 medium medium red onion chopped
1 medium medium zucchini grated or diced
1 (15.5 ounce) can low sodium black beans rinsed and drained
1 (14 ounce) can no salt added diced tomatoes rinsed and drained
1 1/2 cup frozen corn kernels thawed, can also use fresh
1 teaspoon ground cumin
12 6" white corn tortillas quartered
1 (10 ounce) can red enchilada sauce
1 cup reduced fat cheddar cheese

Servings:

Units:

Instructions

Preheat oven to 400°F.
Lightly coat a 9 X 13 inch baking dish with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat.
Add onion, and cook stirring often, until starting to brown (about 5 minutes).
Stir in zucchini, beans, tomatoes, corn, and cumin; cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
Scatter half the tortilla pieces in the baking dish.
Top with half the vegetable mixture, half the enchilada sauce and half the cheese.
Repeat to form another layer.
Cover with foil.
Bake the casserole for 15 minutes.
Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Recipe Notes

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