Southwest Cream Cheese Chicken Wraps
Chicken and cream cheese are combined with red peppers, black beans, corn, shredded cheddar and southwest spices, then wrapped in flour tortillas for a hearty lunch or light dinner.
Servings: 6
Calories: 633kcal
Equipment
- Large Skillet
- Measuring Cups and Spoons
- Knives
Ingredients
- 1 tablespoon olive oil
- 3 cups chicken cooked and shredded
- 1/2 teaspoon cumin ground
- 1 1/2 teaspoons chili powder
- 1 teaspoon onion powder
- Dash of cayenne pepper
- 2 cloves garlic minced
- 1 jalapeno seeded and finely chopped
- 1 red bell pepper diced
- 1 cup frozen corn thawed
- 1 15 oz. can black beans, drained and rinsed
- 1 cup sour cream
- 4 ounces cream cheese softened and cubed
- 1 tablespoon lime juice
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 6-8 large wraps or tortillas
- 1 1/2 to 2 cups tortilla strips optional
US Customary - Metric
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the 3 cups chicken, 1/2 teaspoon cumin ground, 1 1/2 teaspoons chili powder, 1 teaspoon onion powder, 2 cloves garlic, 1 jalapeno and1 red bell pepper. Cook about 5 minutes, or until mixture is warmed through and peppers are just tender.
- Stir in the 1 cup frozen corn, 1 15 oz. can black beans, drained and rinsed, 1 cup sour cream, 4 ounces cream cheese and 1 tablespoon lime juice. Continue cooking and stirring until cream cheese is melted. Remove from heat and stir in the 1 cup shredded cheddar cheese, 1/4 cup chopped green onions and 1/4 cup chopped fresh cilantro.
- Divide the mixture between the 6-8 large wraps or tortillas and sprinkle with 1 1/2 to 2 cups tortilla strips, if desired. Roll up tightly and serve immediately.
Video
Nutrition
Serving: 1g | Calories: 633kcal | Carbohydrates: 67g | Protein: 29g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 13g | Cholesterol: 83mg | Sodium: 722mg | Fiber: 7g | Sugar: 3g