Green Chili Chicken Wraps

Sally Twellman

Servings: 6

1 lb Chicken breast or chicken tenderloin (cut into slices if not tenderloins)
2-3 Tbsp Extra Virgin Olive oil
1/2 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 1/2 a Lime
Pinch of Course Sea Salt and Fresh ground Pepper
1 1/2 cup black beans or 1 can black beans, drained and rinsed
1 4 oz can <g class="gr_ gr_105 gr-alert gr_gramm Grammar multiReplace" id="105" data-gr-id="105">diced</g> green chilis can get whole and dice them yourself
1/2 cup cream cheese
1/4 cup 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 <g class="gr_ gr_114 gr-alert gr_spell ContextualSpelling" id="114" data-gr-id="114">chilis</g>, black beans, and cream cheese. Stir until cheese is fully melted and mixed in.
Put 1/4-1/3cup 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!