Southwest Fajita Wrap
To download a Spanish translation of this recipe click here.
Servings: 12
Calories: 505kcal
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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 off the cob or frozen and thawed
- 6 ounces green chilies roasted, peeled, diced
- 4 ounces jalapenos roasted, peeled, diced
- 2 tablespoons cilantro chopped
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 3 cups Romaine lettuce thinly sliced
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 505kcal | Carbohydrates: 50g | Protein: 30g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 500mg | Potassium: 480mg | Fiber: 6g | Sugar: 4g | Calcium: 180mg | Iron: 4mg