Mexican Chicken Wraps

This is a super easy take along lunch that can be made in just about any quantity (and I struggle with good food in large quantities.) I’m not good with creating recipes, because I mostly just throw a bunch of stuff together. I don’t measure. But the great thing about this one is you can put more or less of any of the ingredients, or add other things you like. It’s really more about the process.

Ingredients (For about 5-6 wraps)

  • Cooked shredded chicken – two large breasts
  • Frozen corn – about 3/4 of a cup or so
  • Black beans – 1 can
  • Fresh pico or salsa – about 3/4 cup or so
  • Cilantro – large handful, chopped
  • Large flour tortillas
  • Sour cream & cheese for serving

Drain and rinse beans, thaw corn, drain pico.

Throw everything into big bowl and mix well.

For immediate eating: Fill up tortillas with mixture, add sour cream and cheese, eat.

For packed lunches: Separate mixture into single serving containers, put sour cream and cheese in small individual containers. Next day, heat up mixture, fill up tortilla, add sour cream and cheese, eat.

Simple as that!  I’ll try to get some pics to add.

Notes:

  • We buy the frozen boneless skinless breasts to cook and shred, but this would work equally well with a rotisserie chicken to save the cooking time.
  • I don’t like mine juicy at all, because it drips out the end of the wrap so I drain and rinse everything really well.
  • I prefer veggies and sides over meat, so my recipe might be a little lite on the chicken for some people.
  • Play around with your quantities and other ingredients until you find something just right for you and your family.
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