Ok, it’s the weekend and you are looking for something quick, easy, healthy and super yummy? Well, then look no further! These wraps are where it’s at!
For this, I used Chicken breast tenderloins because they are usually less expensive than the whole chicken breasts and they are already sliced up. 🙂 I am all about short cuts. I tossed them in a large skillet with Olive oil, diced onions, cumin, coriander, coarse sea salt, fresh ground pepper and the juice from 1/2 a lime.
Then add at 1/4cup-ish chicken broth to help meld the flavors together. Cook until the chicken is no longer pink in the middle.
When the chicken is fully cooked remove from pan and chop into small pieces. Put the chopped chicken back in the skillet and add black beans (canned or homemade, whichever is available), can of green chilis, and 1/2cup cream cheese.
Mix together. This looks really soupy in this picture, but I’m not sure why it’s really not. The cream cheese and the juice from the green chilis make at a little moisture, but it’s still thick enough to put into a wrap. 
Put about 1/4-1/3cup of chicken mixture into the wrap, I used a standard wheat flour spinach wrap. To make this gluten free, you can purchase gluten-free wraps, put over rice or make individual tacos with corn tortillas.
Fold all 4 sides in and lay folded/seam side down.
As you can see you can see, I am not a beautiful wrap folder 🙂 After I finished, I thought about heating them up a bit to make them more moldable. Next time 🙂
Pop them in a 375-degree oven for about 20-30 minutes until they start to brown and the wrap gets crunchy.
Enjoy!
I topped with Avocado…of course!
So delicious!
- 1 lb Chicken breast or chicken tenderloin, (cut into slices if not tenderloins)
- 2-3Tbsp Extra Virgin Olive oil
- ½ cup Onion diced
- 2 cloves garlic, minced
- 1 tsp (heaping) Cumin (ground)
- 1 tsp (heaping) Coriander seed (ground)
- 2 Tbsp Lime juice or Juice of ½ a Lime
- Pinch of Course Sea Salt and Fresh ground Pepper
- 1½ cup black beans (or 1 can black beans, drained and rinsed)
- 1 4oz can
diced green chilis (can get whole and dice them yourself) - ½ cup cream cheese
- ¼cup Chicken broth
- Add the chicken to a large skillet with olive oil, onion, salt, pepper, cumin, coriander, lime juice. Stir to combine. Add chicken broth. Cook over medium heat allowing chicken to cook through.
- When chicken is fully cooked, remove from skillet and chop. Put the chopped chicken back into the skillet and add green
chilis , black beans, and cream cheese. Stir until cheese is fully melted and mixed in. - Put ¼-1/3cup of mixture into a large wrap, I used a spinach wrap. Fold sides in and place seam down on a prepared baking sheet.
- Bake at 375degrees for 20-30mintutes until the wraps starts to brown and get crunchy.
- Enjoy!
Caught in the act of devouring! 😉
