A zesty wrap with crispy chicken, fresh vegetables, black beans, and creamy southwest sauce.
# Components:
→ Chicken & Wrap
01 - 6 crispy chicken tenders, prepared as per package instructions
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 (approx. 4 oz)
→ Vegetables
07 - 1 package (10 oz) frozen corn, thawed
08 - 1 tablespoon vegetable or olive oil
→ Southwest Dressing
09 - 1 1/2 cups mayonnaise (approx. 12 fl oz)
10 - 1/2 cup salsa (4 fl oz)
11 - 1/2 cup milk (4 fl oz)
12 - 3 tablespoons taco seasoning
13 - 1 tablespoon ground cumin
# Method:
01 - Preheat the oven and bake chicken tenders according to package directions 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 cook, stirring occasionally, until lightly browned, about 3 to 4 minutes. Remove from heat.
04 - Cut baked chicken tenders into strips suitable for wrapping.
05 - Lay each tortilla flat and spread 2 tablespoons of southwest dressing over the lower half. Layer with one romaine leaf, tomato slices, black beans, sautéed corn, chicken strips, and a sprinkle of shredded cheddar cheese. Drizzle additional dressing if desired.
06 - Fold the sides of the tortilla inward, then roll tightly from the bottom. Slice each wrap in half.
07 - Serve immediately with extra southwest dressing on the side.
