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Chicken and Salsa Wrap
8 (10-inch) flour tortillas, burrito size
2 medium tomatoes, chopped
1/2 cup black beans, rinsed and drained
3 tablespoons canned green chilies, diced
1/3 cup green onions, chopped
1 tablespoon cilantro, fresh and chopped
1 tablespoon vegetable oil
1 pound chicken breasts, skinless and thinly sliced
1/3 cup green salsa, your favorite
Combine tomatoes, chilies, green onions and cilantro, set aside.
Cook chicken in a skillet for two minutes in 1 tablespoon oil over medium high heat.
Add green salsa and continue to cook until the chicken is cooked through.
Add tomato mixture to the skillet and heat for 2 minutes, until heated through, stirring occasionally.
Place 1/2 cup filling on each tortilla; roll up.
To serve, cut each wrap in half with a slight diagonal cut.
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