Tex-Mex Chicken Wraps
Creamy avocado and hearty black beans combine with Tex-Mex flavors in these quick and easy wrap sandwiches.
30 min.prep time
30 min.total time
1/4 cup taco sauce
1/4 cup ranch dressing
2 cups shredded cooked rotisserie chicken
1 (15-ounce) can black beans, drained, rinsed
1 medium (1 cup) red bell pepper, chopped
1 avocado, peeled, chopped
6 (10-inch) flour tortillas
2 cups finely chopped lettuce
Combine taco sauce and dressing in large bowl; mix well. Stir in chicken, black beans, bell pepper and avocado; mix well.
Place 3 cheese halves across each tortilla, about 2 inches from bottom. Spoon about 3/4 cup chicken mixture evenly across cheese to within 1 inch of edges. Top each with 1/3 cup lettuce. Fold up bottom of tortilla over filling. Fold in sides; roll up securely. Cut in half to serve, if desired.
- Substitute purchased bagged shredded lettuce from the produce department for even quicker assembly.
- For variety, use flavored tortillas, such as spinach or tomato.
- Depending on the size of the chicken, one purchased rotisserie chicken will yield between 3 to 4 cups chopped chicken.