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Adobe Chicken Wraps

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  • Prep 10 min
  • Total 10 min
  • Servings 6
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Have leftover chicken? Wrap up your dinner dilemma with a few extras you probably have on hand.
Updated Aug 19, 2008
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Ingredients

  • 1 1/2 cups chopped cooked chicken
  • 1/2 cup thick & chunky salsa
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (7 ounces) whole kernel corn, drained
  • 6 spinach or regular flour tortillas (8 to 10 inches in diameter)
  • 1/3 cup sour cream
  • Additional thick & chunky salsa, if desired

Steps

  • 1
    In medium bowl, mix chicken, 1/2 cup salsa, the beans and corn. Divide chicken mixture among tortillas, spreading to within 2 inches of bottom of each tortilla. Top each with sour cream.
  • 2
    Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with additional salsa.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don't have leftover chicken on hand, pick up roast chicken at your supermarket deli or use canned chunk chicken.
  • tip 2
    Zest it up! Toss sprigs of fresh cilantro on top of the filling, then roll 'em up.

Nutrition

340 Calories, 9g Total Fat, 20g Protein, 46g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Wrap
Calories
340
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
3g
16%
Trans Fat
1/2g
Cholesterol
40mg
13%
Sodium
440mg
18%
Potassium
420mg
12%
Total Carbohydrate
46g
15%
Dietary Fiber
5g
21%
Sugars
4g
Protein
20g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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