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Chicken and Salsa Wraps


  • 8 burrito-size flour tortillas, warmed
  • 2 medium tomatoes, chopped
  • 1 (2 1/4 ounce) can sliced black olives, drained
  • 2 tablespoons diced canned green chiles
  • 1/3 cup sliced green onions, including tops
  • 1/2 cup black beans, rinsed and drained
  • 1 tablespoon chopped fresh cilantro
  • 1 pound chicken breasts, thinly sliced
  • 1 tablespoon vegetable oil
  • 1 (1 ounce) package chicken taco spices and seasoning


  1. Combine tomatoes, olives, chiles, green onions, black beans and cilantro; set aside.
  2. Cook chicken for two minutes in 1 tablespoon vegetable oil over medium-high heat. Add 2 tablespoons water and chicken taco spices; combine well. Continue to cook until chicken is cooked through.
  3. Add tomato mixture to skillet and heat 1 to 2 minutes, until heated through, stirring occasionally.
  4. Place 1/2 cup filling on each tortilla; roll up.
  5. To serve, cut in half on the diagonal, and if desired, add a small side salad as a side dish.

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