Sunday, June 17, 2012

Southwestern Chicken Wraps

I recently made these wraps for a birthday party and they were a huge hit!!  So now I am sharing the recipe, along with a few tips about wrap sandwiches.


16 ounces sour cream (I used fat-free)
1 pack taco seasoning mix
8 (9-inch or larger) tortilla shells
3 cups fresh baby spinach
3 cups shredded cooked chicken breast (I grilled mine and made sure not to use any crispy pieces)
1 can (15 ounces) black beans, drained and rinsed
1 large tomato, seeded and diced*
1 small red onion, chopped
8 ounces shredded cheddar or colby cheese

Wax Paper
Toothpicks or tape


Lay out 8 pieces of wax paper (large enough for the tortilla shell to fit on it).  Lay one tortilla shell on each piece of wax paper.  This helps prevent over filling the wrap by allowing you to evenly spread the amounts of each filling on the 8 tortillas.  

Tip:  Tortilla shells are much easier to work with if you warm them up a little first.  If using an entire package of tortilla shells, I open the bag and warm it in the microwave for 20 seconds.  If I am only using a couple of shells (any situation where you wouldn't be using the packaging) you can lay the shells between two lightly damp pieces of paper towel and microwave for 20 seconds.  

Combine sour cream and taco seasoning.  Mix well.  Spread tortillas with sour cream mixture, leaving a 2-inch border.

In the center of wraps, layer equal amounts of baby spinach, chicken, black beans, tomato, onion, and shredded cheese.  

For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down.  Then wrap the sandwich with wax paper to keep it firm and moist (avoid tortilla drying on sandwich).  Either use a small piece of tape or a toothpick to hold the wax paper in place.  

Refrigerate over night for best results!

Before serving, cut each wrap in half on an angle for a great presentation.

*Tip about tomatoes:  removing the seeds will help prevent your sandwich from getting soggy!

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