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These Southwestern Wraps are packed with nutrition, containing black beans, chicken, spinach, roasted red peppers and a low fat sour cream and blue cheese spread. Easy and nutritious!
- 1 tbsp olive oil
- 8 oz chicken cooked and shredded or cubed
- 1 tsp cumin ground
- 1 tsp chili powder ground
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup corn kernels frozen
- 1 jalapeno chopped
- 1 cup canned black beans drained and rinsed
- 1/4 cup green onions chopped
- 1/4 cup cilantro chopped
- 4 cup fresh spinach
- 1 cup roasted red peppers roughly chopped
- 1 cup sour cream low fat
- 1/2 cup blue cheese crumbled
- juice from 1/2 lime
- 7 Flatout flatbreads
- 1 cup Monterey Jack cheese shredded
Heat the olive oil in a large skillet over medium-high heat. Add the cooked chicken, cumin, chili powder, garlic powder, onion powder and stir to make sure the chicken is coated in the spices. Cook for 1 or 2 minutes until the chicken warms up.
Add the corn, black beans, green onions, cilantro and stir. Cook for 1 more minute until everything warms through.
Add the spinach and roasted red peppers to the skillet and cook for a couple more minutes until the spinach cooks down. Remove from heat.
In a small bowl whisk together the sour cream, blue cheese and the lime juice.
Spread about 2 tbsp of the sour cream/blue cheese mixture over a flatbread evenly, then add about 1/4 cup of the chicken mixture and spread evenly over the flatbread. Sprinkle with some Monterey Jack cheese then roll the flatbread to form a wrap. Cut in half and serve.
To store leftovers place the wraps in an airtight container and refrigerate for up 3 to 4 days. You can also wrap them with plastic wrap or wax paper and refrigerate.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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Serving: 281g | Calories: 493kcal | Carbohydrates: 64.6g | Protein: 22g | Fat: 19.1g | Saturated Fat: 9.6g | Cholesterol: 36mg | Sodium: 535mg | Potassium: 732mg | Fiber: 10.8g | Sugar: 13.2g | Vitamin A: 3000IU | Vitamin C: 73.4mg | Calcium: 270mg | Iron: 4.9mg