Southwestern Recipes

Chicken and Salsa Wrap

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  • 8 (10-inch) flour tortillas, burrito size
  • 2 medium tomatoes, chopped
  • 1/2 cup black beans, rinsed and drained
  • 3 tablespoons canned green chiles, 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


  1. Combine tomatoes, chiles, green onions and cilantro, set aside.
  2. Cook chicken in a skillet for two minutes in 1 tablespoon oil over medium high heat.
  3. Add green salsa and continue to cook until the chicken is cooked through.
  4. Add tomato mixture to the skillet and heat for 2 minutes, until heated through, stirring occasionally.
  5. Place 1/2 cup filling on each tortilla; roll up.
  6. To serve, cut each wrap in half with a slight diagonal cut.

Serves 4.

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