Crispy chicken, black beans, fresh veggies, and zesty southwest dressing in a quick handheld wrap.
# Components:
→ Chicken & Wrap
01 - 6–7 crispy chicken tenders, cooked according to package directions
02 - 6 large flour tortillas
03 - 6 romaine lettuce leaves
04 - 2 medium tomatoes, sliced
05 - 1 can (15 oz) black beans, drained and rinsed
06 - 1 cup shredded cheddar cheese
→ Vegetables
07 - 1 package (10 oz) frozen corn, thawed
08 - 1 tablespoon vegetable or olive oil
→ Southwest Dressing
09 - 1 1/2 cups mayonnaise
10 - 1/2 cup salsa
11 - 1/2 cup milk
12 - 3 tablespoons taco seasoning
13 - 1 tablespoon ground cumin
# Directions:
01 - Preheat oven and bake chicken tenders as directed on package until crispy and cooked through.
02 - In a small bowl, whisk together mayonnaise, salsa, milk, taco seasoning, and ground cumin until smooth. Set aside.
03 - Heat oil in a small skillet over medium-high heat. Add thawed corn and sauté until lightly browned, about 3 to 4 minutes. Remove from heat.
04 - Cut baked chicken tenders into strips.
05 - Lay each flour tortilla flat and spread 2 tablespoons of southwest dressing on the lower half. Layer with a romaine leaf, sliced tomato, black beans, sautéed corn, chicken strips, and shredded cheddar cheese. Drizzle with extra dressing as desired.
06 - Fold the sides of each tortilla inward, then roll tightly from the bottom upward. Slice each wrap in half.
07 - Serve wraps immediately, accompanied by extra southwest dressing on the side.
