A vibrant wrap featuring crispy chicken, fresh veggies, black beans, and creamy southwest dressing.
# Components:
→ Chicken & Wrap
01 - 6–7 crispy chicken tenders, cooked as per package directions
02 - 6 large flour tortillas
03 - 6 romaine lettuce leaves
04 - 2 medium tomatoes, sliced
05 - 1 can (15 oz) black beans, drained and rinsed
06 - 1 cup shredded cheddar cheese
→ Vegetables
07 - 10 oz frozen corn, thawed
08 - 1 tablespoon vegetable or olive oil
→ Southwest Dressing
09 - 1 1/2 cups mayonnaise
10 - 1/2 cup salsa
11 - 1/2 cup milk
12 - 3 tablespoons taco seasoning
13 - 1 tablespoon ground cumin
# Directions:
01 - Preheat the oven and bake the chicken tenders according to package instructions.
02 - In a small bowl, combine mayonnaise, salsa, milk, taco seasoning, and ground cumin. Whisk until smooth and set aside.
03 - Heat oil in a small skillet over medium-high heat. Add thawed corn and sauté until lightly browned, about 3 to 4 minutes. Remove from heat.
04 - Slice the baked chicken tenders into strips.
05 - Lay each tortilla flat and spread 2 tablespoons of southwest dressing over the lower half. Layer a romaine leaf, tomato slices, black beans, sautéed corn, chicken strips, and sprinkle with cheddar cheese. Drizzle extra dressing if desired.
06 - Fold the sides of the tortilla inward, then roll tightly from the bottom and slice each wrap in half.
07 - Serve immediately with additional southwest dressing on the side.
