A tasty southwest chicken wrap featuring crispy chicken, fresh vegetables, black beans, and creamy zesty dressing.
# What you'll need:
→ Chicken & Wrap
01 - 6-7 crispy chicken tenders, cooked per package directions
02 - 6 large flour tortillas
03 - 6 romaine lettuce leaves
04 - 2 medium tomatoes, sliced
05 - 1 can (15 oz) black beans, drained and rinsed
06 - 1 cup shredded cheddar cheese (approx. 4 oz)
→ Vegetables
07 - 1 package (10 oz) frozen corn, thawed
08 - 1 tablespoon vegetable or olive oil
→ Southwest Dressing
09 - 1 1/2 cups mayonnaise
10 - 1/2 cup salsa
11 - 1/2 cup milk
12 - 3 tablespoons taco seasoning
13 - 1 tablespoon ground cumin
# Method:
01 - Preheat oven and bake chicken tenders according to package instructions.
02 - In a small bowl, whisk together mayonnaise, salsa, milk, taco seasoning, and ground cumin until smooth; set aside.
03 - Heat oil in a small skillet over medium-high heat; add thawed corn and sauté until lightly browned, about 3 to 4 minutes. Remove from heat.
04 - Cut baked chicken tenders into strips.
05 - Lay each tortilla flat and spread 2 tablespoons of southwest dressing over the lower half. Layer with romaine leaf, tomato slices, black beans, sautéed corn, chicken strips, and sprinkle with cheddar cheese. Drizzle additional dressing if desired.
06 - Fold sides of the tortilla inward, then roll tightly from the bottom. Slice each wrap in half.
07 - Serve immediately with extra southwest dressing on the side.
