VOTE AT THESE COOKING WEB RINGS
CHICKEN WRAP
INGREDIENTS:
 | 1 can (15 oz) pinto beans, |
| 1 can (15 oz) black beans |
| 1 can (14 oz) chopped tomatoes, drained reserving 1/4 cup liquid |
| 4 boneless, skinless chicken breast, cooked & diced |
| 1 1/2 cups cooked rice |
| 2 Tbsp oil |
| 1 bell pepper (red or yellow is best) cut to 1/4-inch strips |
| 1 onion cut to 1/4-inch strips |
| 1 Package taco seasoning |
| 1 1/2 cups grated Monterey Jack cheese |
| 6 (10-inch) flour tortillas, warmed |
DIRECTIONS: In a sauce pan heat the beans set aside keeping warm. Using a large skillet heat the oil & sauté bell pepper, onion & seasoning for 5 minutes. Add reserved liquid, tomatoes, cooked chicken & heat mixing completely. Place 1/6th of the chicken mixture on one side of the tortillas, add 1/2 cup rice, 1/4 cup warmed beans & 1/4 cup of the cheese. Roll up the tortilla & secure them with a toothpick. Cut diagonally & serve with any remaining ingredients & your favorite salsa.
SERVINGS: 6 TIME: 30 minutes
CHICKEN WRAP