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Southwest Chicken and Black Bean Wrap

Southwest Chicken and Black Bean Wrap

Lunch
Prep Time
15min
Cook Time
15min
Servings
2
Calories
556
Chef's Note

For a time-saving tip, prepare the chicken and bean mixture the night before and store in separate containers in the refrigerator. This allows for quick assembly in the morning. For extra flavor, try marinating the chicken in the taco seasoning with a splash of lime juice for 30 minutes before cooking.

Tags
high-protein
southwest
chicken
wrap
quick
meal-prep
mexican-inspired
beans
healthy
Ingredients

  • 12 oz boneless skinless chicken breast

  • 1 tbsp taco seasoning

  • 2 tsp olive oil

  • 1 cup black beans, canned, drained and rinsed

  • 1/2 cup corn kernels, frozen and thawed

  • 1/2 cup red bell pepper, diced

  • 1/4 cup red onion, finely diced

  • 2 tbsp fresh cilantro, chopped

  • 1 tbsp lime juice

  • 1/2 tsp ground cumin

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 2 each large whole wheat tortillas (10-inch)

  • 1/2 cup reduced-fat shredded Mexican cheese blend

  • 1/4 cup Greek yogurt

  • 1/2 medium avocado, sliced

  • 1 cup romaine lettuce, shredded

Instructions
  • 1

    Season 12 oz chicken breast with 1 tbsp taco seasoning, rubbing it in to coat evenly.

  • 2

    Heat 2 tsp olive oil in a non-stick skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes per side until cooked through (internal temperature of 165°F). Remove from heat and let rest for 5 minutes before slicing into thin strips.

  • 3

    While the chicken cooks, combine 1 cup black beans, 1/2 cup corn, 1/2 cup diced red bell pepper, 1/4 cup diced red onion, and 2 tbsp chopped cilantro in a medium bowl.

  • 4

    Add 1 tbsp lime juice, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper to the bean mixture. Stir well to combine and set aside.

  • 5

    Warm the 2 whole wheat tortillas in the microwave for 15-20 seconds or in a dry skillet for 30 seconds per side.

  • 6

    Spread 2 tbsp Greek yogurt on each tortilla, leaving a 1-inch border around the edges.

  • 7

    Divide the sliced chicken evenly between the two tortillas, placing it in the center of each.

  • 8

    Top each with half of the black bean mixture, 1/4 cup shredded cheese, 1/4 of the sliced avocado, and 1/2 cup shredded romaine lettuce.

  • 9

    Fold in the sides of each tortilla, then roll up tightly from the bottom, tucking in the sides as you roll.

  • 10

    Cut each wrap in half diagonally and serve immediately, or wrap tightly in foil for a portable lunch.

Nutrition Information (per serving)
556
Calories
35g
Protein
63g
Carbs
18g
Fat
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