Have leftover chicken? Wrap up your dinner dilemma with a few extras you probably have on hand.
cups chopped cooked chicken
cup Old El Paso™ Thick 'n Chunky salsa
can (15 ounces) black beans, rinsed and drained
can (7 ounces) whole kernel corn, drained
spinach or regular flour tortillas (8 to 10 inches in diameter)
cup sour cream
Additional Old El Paso™ Thick 'n Chunky salsa, if desired
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.
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.
If you don't have leftover chicken on hand, pick up roast chicken at your supermarket deli or use canned chunk chicken.
Zest it up! Toss sprigs of fresh cilantro on top of the filling, then roll 'em up.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Wrap
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.