Jen’s Tex-Mex Chicken Black Bean Wraps

Sometimes coming up with meals that are easy to pack for work isn’t the easiest thing so this past week I figured I’d make up some of my Tex-Mex style filling and take a wrap to work a few days in a row.  This recipe is pretty easy and you can add whatever else you like to it (like peppers) and it saved me so much time in the morning. All I had to do was grab the filling out of the fridge, put some into the corn tortilla, add a little Tex-Mex cheese and wrap it up and head out!  40 seconds in the microwave and lunch was served.  And with the black beans and chicken, you have a good serving of protein to keep you satisfied until dinner.  So lets get started.

You will need

  • 2 cups chicken breast sliced into strips
  • 1/4 cup water
  • 1 tsp of each – garlic powder, onion powder, paprika
  • 3 – 4 Tblsp chilli poweder
  • 1 jar of Salsa (I used Newman’s Black Bean & Corn salsa)
  • 1 small can of sweet corn
  • 1 can of black beans
  • 1 onion finely chopped
  • 3 garlic cloves finely chopped
  • 1/2 red pepper sliced into very fine strips
  • 1 package Tex-Mex shredded cheese (or monterrey jack &/or cheddar shredded)
  • Sriracha sauce (optional if you like it spicy)
  • 1 cup cilantro chopped
  • corn tortilla/wraps
  • salt & pepper to taste

To Make

Heat a skillet on medium high heat.  When hot, add a drizzle of cooking oil then add the onions and stir until fragrant.  Add the garlic and red pepper, mixing until they’ve let off their juices.  Next add the chicken and lower heat to medium sprinkle with salt, pepper and all your spices (garlic powder, onion powder, paprika and chilli powder). Stir to coat the chicken.  Add about 4 tablespoons of the salsa and mix well then add 1/4 cup of water and stir.  For a spicy kick, add about a tsp of Sriracha sauce and stir in. When you think the chicken is almost done cooking add the chopped cilantro, the cans of black beans and corn and mix well.

Transfer the mix to a bowl and set aside.  If you’re eating a wrap right away then proceed to build your wrap by laying out a corn tortilla, adding the mix, a handful of cheese, wrap and enjoy!  This mix will hold well in the fridge for 3 days and is so great for a grab and go lunch or meal anytime of the day.  I think they’d even make a great breakfast.  My boyfriend added sliced avocado to his and dipped in in extra salsa and sour cream.

Hope you’ve enjoyed my Tex-Mex Wraps and will give them a try.  As always, I enjoy reading your comments and messages so if you try this recipe, drop me a line and let me know how they turned out or if you changed any ingredients to make them your own.

Love,

Jennifer

 

 

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