Southwest Chicken Wraps

Ingredients

• 2 large boneless, skinless chicken breasts (about 1 lb)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 4 large flour tortillas (10-inch)
• 1 cup canned black beans, rinsed and drained
• 1 cup frozen or fresh corn kernels
• 1 ripe avocado, sliced
• 1/2 cup shredded Monterey Jack or pepper jack cheese
• 1/2 cup sour cream
• 2 tablespoons chipotle peppers in adobo sauce, minced
• Juice of 1 lime
• 2 cups fresh spinach or romaine lettuce
• 1/4 cup chopped fresh cilantro

Instructions

1. 1

   Pat the chicken breasts dry with paper towels. In a small bowl, combine smoked paprika, cumin, garlic powder, salt, and pepper. Rub the spice mixture all over the chicken.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Let the chicken rest on a cutting board for 5 minutes, then dice into bite-sized pieces.

3. 3

   While the chicken rests, add the corn to the same skillet over high heat. Cook, stirring occasionally, until charred in spots (about 3-4 minutes). Remove corn and set aside.

4. 4

   In a small bowl, toss the black beans with a squeeze of lime juice and a pinch of salt. Microwave for 30 seconds or warm in the skillet.

5. 5

   In a small bowl, whisk together sour cream, minced chipotle peppers, 1 tablespoon adobo sauce from the can, and remaining lime juice. Taste and adjust salt.

6. 6

   Lay a tortilla flat on a clean work surface. Spread about 2 tablespoons of the chipotle sour cream sauce in the center, leaving a 2-inch border. Layer ingredients in this order: spinach, diced chicken, black beans, charred corn, avocado slices, cheese, and cilantro.

7. 7

   Fold the sides of the tortilla inward over the filling. Fold the bottom edge up and over the filling, tucking tightly. Roll the wrap away from you, keeping it snug.

8. 8

   Place the wrap seam-side down in a dry skillet over medium heat. Cook for 2-3 minutes per side, until golden brown and cheese is melted.

9. 9

   Let the wrap rest for 1 minute, then slice diagonally with a serrated knife. Serve immediately.