Grilled Chicken and Black Bean Wraps

Posted by on July 11, 2007 in Blog | 0 comments


  • 1-15 oz. can black beans, drained
  • 1 8 oz. can corn, drained
  • 1 small avocado, chopped
  • 1/2 cup red onion, chopped
  • 3 Tbsp. fresh lime (or lemon) juice
  • 2 Tbsp. fresh cilantro leaves, minced
  • 1/4 tsp. hot sauce (we used a lot more than that)
  • salt to taste
  • 4 boneless, skinless chicken breasts*
  • 2 Tbsp. chili powder
  • 4 10-inch flour tortillas

In a small bowl combine beans, corn, avocado, onion, lime juice, cilantro, hot sauce and salt; set aside. Coat chicken with chili powder. Grill for 6 minutes per side or until no longer pink. Let rest for 2 minutes then cut chicken into strips. Divide chicken strips and bean mixture evenly among tortillas and roll up tightly. *I substitued Perdue’s pre-cooked Southwestern chicken strips from the refrigerator aisle in my grocery store for the chicken breasts and eliminated the entire grilling, resting and slicing process altogether. It made the already super fast recipe even faster and I really doubt anyone would be able to taste the difference.

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