Print Ingredients 12 (10-inch) flour tortillas 1½ pounds chicken breast meat, roasted, diced ¾ cup mayonnaise 1 tablespoon ancho chili powder ½ pound red beans, dry 1 cup corn kernels, fresh of-the-cob or frozen, thawed 6 oz. green chilies, roasted, peeled, diced 4 oz. jalapenos, roasted, peeled, diced 2 tablespoons cilantro, chopped 1 teaspoon kosher salt ¼ teaspoon black pepper, freshly ground 3 cups Romaine lettuce, thinly sliced Number of Servings : 12 Serving Size: 1 wrap Directions Roast, cool and dice chicken breasts. Bring 2 quarts of water to a boil and bring red beans to a boil. Reduce to a simmer and cook until tender. Drain and cool completely. Combine mayonnaise and chili powder. Combine mayonnaise mixture with chicken, chilies, beans, corn and seasoning. Lay tortilla on ½ piece of parchment on cutting board. Spoon 6 ounces of chicken mixture on tortilla, add ¼ cup romaine, tuck in edges and roll. Roll in parchment and cut in half on bias, keep chilled for service.