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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
Combine tomatoes, olives, chiles, green onions, black beans and cilantro; set aside.
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.
Add tomato mixture to skillet and heat 1 to 2 minutes, until heated through, stirring occasionally.
Place 1/2 cup filling on each tortilla; roll up.
To serve, cut in half on the diagonal, and if desired, add a small side salad as a side dish.
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