VOTE AT THESE COOKING WEB RINGS
TOOLS YOU WILL NEED: Large skillet, wooden spoon, measuring spoons & cup, kitchen knife, bowls for assembling ingredients, serving spoon, can opener, cutting board.
INGREDIENTS:
 | 2 tsp olive oil |
| 1 clove garlic, finely chopped |
| 1 can (15 oz) black beans, drained |
| 2/3 cup Ortega Salsa, Home style mild recipe |
| 1/2 cup frozen whole kernel corn, thawed |
| 1/2 tsp ground cumin |
| 1/2 cup sour cream |
| 4 large flour tortillas, warmed |
| 1 1/3 cups cooked shredded chicken |
| 4 thin slices Monterey Jack cheese |
| 2 cups shredded romaine lettuce |
| 1/4 cup hopped fresh cilantro |
DIRECTIONS: Heat oil in a medium skillet over medium heat, add garlic & cook for 30 seconds. Stir in beans, salsa, corn & cumin, cook stirring occasionally for 2 to 3 minutes. Spread 2 Tbsp sour cream over each tortilla. Evenly distribute bean mixture, chicken, cheese, lettuce & cilantro over bottom third of each tortilla, making sure ingredients don't touch edges. Fold the bottom edge of each tortilla toward the center & gently roll until tortilla is completely wrapped around the filling. Cut in half.
SERVINGS: 4 TIME: 20 minutes
SERVING TIPS: Recipe is an adaptation from OrtegaŽ recipe. More recipes are available at http://www.meals.com.
SOUTHWESTERN CHICKEN WRAP