Chicken and Bean Wrap
I'm a huge fan of the wrap. There are so many ways to combine ingredients to make a unique wrap everytime. A fresh quality tortilla is very important so make sure you buy your favourite. I used Presidents Choice Blue Menu whole wheat wraps for this meal.
Yields 4 wraps.
Ingredients:
4 whole wheat flour tortillas - medium or large
1/2 cup canned kidney beans (or black beans, pinto beans, small red beans)
boneless skinless chicken breast (about 1/2 pound or so)
1/4 cup cilantro, chopped
1/2 green or red bell pepper, diced
1 onion, diced
30 gm bold cheddar cheese, grated (optional)
1 tsp ground cumin
1 tsp ground chili powder
1/4 tsp cayenne
1/4 tsp oregano
salt and pepper to taste (approx 1/2-1 tsp kosher salt worked well)
- Flatten chicken breast with a meat pounder or rolling pin so it is an even thickeness. Season with salt and pepper. Heat up a skillet or non-stick pan to medium-high and add a little oil to help the chicken brown. Cook about 4-5 minutes per side. Remove from heat and rest.
- Dice up onion and bell pepper.
- Rinse Beans.
- Mince corriander.
- Dice chicken breast and add to beans, corriander, bell pepper, onion and seasonings. Mix well.
- Place about 1/2 cup or so of mixture onto a flour tortilla and add a bit of cheddar cheese.
- (optional) wrap tortilla in tin foil and place into a preheated 400 degree oven for about 20 minutes.
- serve with sour cream and sriracha chili sauce.
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