Southwestern Chicken Wrap

Flour tortillas with a black bean and corn mixture, combine with chicken breasts to make one nutritious meal. I always add sour cream.

We visited a nutritionist for our daughter and he recommended black beans for their healthy vitamin content. One cup of canned black beans will give you almost half of what the USDA has determined as your daily fiber need. In addition to that, black beans are loaded with protein, folate, magnesium and antioxidants; about 10 times the antioxidants of oranges!

Total Time: 20 minutes

Yield: 4 servings

Ingredients:

1 tub sour cream
1 15 ounce can of black beans, drained
1 8 3/4 ounce can whole kernel corn, drained
1/2 cup chopped sweet red pepper
3 Tbsp lime juice
2 Tbsp minced fresh cilantro
4 boneless, skinless chicken breast halves
1/2 Tbsp chili powder
4 ten inch flour tortillas
6 slices Monterey jack cheese cut in halves

Steps:

In a bowl, combine beans, corn, pepper, lime juice, and cilantro; set aside.
Coat chicken with chili powder.
Grill over medium heat for 6 minutes per side or until no longer pink.
Cut chicken into thin slices.
Wrap tortillas in plastic wrap. Microwave on high power for 1 minute.
Take out tortillas. Remove from plastic wrap.
For each sandwich, place 3 cheese slice halves down center of one tortilla.

Top the 3 cheese halves you just put on the tortilla with chicken slices.
Spread bean mixture over chicken slices.
Spread a good bit of sour cream on top of the chicken and roll up tightly, or/and you can put the dollop of sour cream on top of the tortilla.

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