Southwestern Wraps Recipe Learn like a Pro :- These Southwestern Wraps are healthy with black beans, chicken, spinach, roasted red peppers, and low-fat sour cream and blue cheese. Nutritional and easy!
Southwestern Wraps Recipe Learn like a ProÂ
If you’re anything like me, you probably start the year with a million resolutions, the primary one being to eat better and do more exercise. I don’t know about you, but I try hard, at least in January. However, after Valentine’s Day, when chocolates and other sweets are involved, things start to go south. But January is still here, so I’m not too worried.
I’m really happy that Flatout Flatbread and I collaborated because I’m sharing with you a delicious and nourishing Southwestern wrap recipe. You won’t feel like you’re missing out on anything because this wrap is so delicious. And you’re not because I packed this full of healthful ingredients like grilled chicken breast, roasted red peppers, spinach, black beans, corn, and green onions. I also included some jalapeño pepper and other spices for a little heat.
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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)
- 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)
- 7Â Flatout flatbreads
- 1 cup Monterey Jack cheese (shredded)
Instructions
In a big skillet set over medium-high heat, warm the olive oil. Stir to ensure the chicken is well covered in the spices after adding the cooked chicken and the cumin, chilli powder, garlic powder, and onion powder. Simmer the chicken for one or two minutes to reheat it.
Stir in the corn, black beans, cilantro, and green onions. Simmer for a another minute or so, or until well heated.
Cook for a few more minutes, or until the spinach is tender, after adding the roasted red peppers and spinach to the skillet. Take off the heat.
Combine the lime juice, blue cheese, and sour cream in a small bowl and whisk them together.
Evenly spread two tablespoons of the sour cream/blue cheese mixture onto a flatbread, followed by a quarter of a cup of the chicken mixture. After adding a little Monterey Jack cheese, roll the flatbread into a wrap. After cutting in half, serve.
Notes
Wraps can be kept in the refrigerator for up to three or four days if they are stored in an airtight container. They can also be wrapped in wax paper or plastic wrap and chilled.
Nutrition Information
- Serving:Â 1serving
- Calories: 367kcal (18%)
- Carbohydrates: 34g (11%)
- Protein: 17g (34%)
- Fat: 20g (31%)
- Saturated Fat: 9g (56%)
- Polyunsaturated Fat:Â 2g
- Monounsaturated Fat:Â 6g
- Trans Fat:Â 0.02g
- Cholesterol: 53mg (18%)
- Sodium: 834mg (36%)
- Potassium: 444mg (13%)
- Fiber: 6g (25%)
- Sugar: 4g (4%)
- Vitamin A:Â 2331IUÂ (47%)
- Vitamin C: 19mg (23%)
- Calcium: 255mg (26%)
- Iron: 3mg (17%)
