Southwestern Wraps

• servings: 7 servings
• active time: 10 minutes
• total time: 18 minutes

Ingredients

1 tablespoon olive oil

8 ounce chicken (cooked and shredded or cubed)

1 teaspoon cumin (ground)

1 teaspoon chili powder (ground)

1 teaspoon garlic powder

1 teaspoon onion powder

1 cup corn kernels (frozen)

1 jalapeno (chopped)

1 cup canned black beans (drained and rinsed)

¼ cup green onions (chopped)

¼ cup cilantro (chopped)

4 cup fresh spinach

1 cup roasted red peppers (roughly chopped)

1 cup sour cream (low fat)

½ cup blue cheese (crumbled)

juice from 1/2 lime

7 Flatout flatbreads

1 cup Monterey Jack cheese (shredded)

Directions

Heat the olive oil in a large skillet over medium-high heat. Add the cooked chicken, cumin, chili powder, garlic powder, onion powder and stir to make sure the chicken is coated in the spices. Cook for 1 or 2 minutes until the chicken warms up.

Add the corn, black beans, green onions, cilantro and stir. Cook for 1 more minute until everything warms through.

Add the spinach and roasted red peppers to the skillet and cook for a couple more minutes until the spinach cooks down. Remove from heat.

In a small bowl whisk together the sour cream, blue cheese and the lime juice.

Spread about 2 tbsp of the sour cream/blue cheese mixture over a flatbread evenly, then add about ¼ cup of the chicken mixture and spread evenly over the flatbread. Sprinkle with some Monterey Jack cheese then roll the flatbread to form a wrap. Cut in half and serve.

Nutrition

• Calories: 367 kcal
• Total Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.02 g
• Cholesterol: 53 mg
• Sodium: 834 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 6 g
• Total Sugars: 4 g
• Protein: 17 g