Description
Southwestern Chicken Wraps is one of the simplest recipes that I have ever made. With Pesto Rosso, white rice, chicken, and a can of black beans, all that's left to do is just roll up the tortilla for a quick and easy lunch made in under 30 minutes.
Ingredients
Units
Scale
- 4 (10-inch) burrito-size flour tortillas
- 6 Tablespoons Pesto Rosso for Bruschetta
- 1-1/2 cups cooked cut-up chicken (or deli roasted chicken)
- 6 Tablespoons shredded Mexican Four cheeses
- 3 Tablespoons shredded Monterrey Cheese
- 1-1/4 cups rinsed and drained black beans
- 1 Tablespoon finely sliced (green and white parts) green onion
- 1 Tablespoon chopped fresh cilantro
- 1 cup cooked white rice
- Serve with guacamole, salsa, sour cream (optional)
Instructions
- Heat tortillas according to package directions.
- Mix in a bowl the rice, black beans, cheese, chicken, green onion, cilantro & pesto rosso.
- Spread 1 cup of the mixture down the middle of each tortilla.
- Turn in two ends; then roll up like a burrito. Wrap in foil.
- Bake at 350°F., 15 minutes.
- Serve with guacamole, chips, salsa, and sour cream, if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 596
- Sugar: 3.3 g
- Sodium: 508.5 mg
- Fat: 18.1 g
- Saturated Fat: 6.2 g
- Carbohydrates: 76.5 g
- Fiber: 14.4 g
- Protein: 32 g
- Cholesterol: 55.8 mg
