Crispy chicken, black beans, corn, and zesty dressing wrapped in tortillas for a flavorful, easy lunch.
# What You’ll Need:
→ Chicken & Wrap
01 - 6 to 7 crispy chicken tenders (prepared as per package instructions)
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 (about 4 oz)
→ Vegetables
07 - 10 oz frozen corn, thawed
08 - 1 tablespoon vegetable or olive oil
→ Southwest Dressing
09 - 1 1/2 cups mayonnaise (approximately 12 fl oz)
10 - 1/2 cup salsa (4 fl oz)
11 - 1/2 cup milk (4 fl oz)
12 - 3 tablespoons taco seasoning
13 - 1 tablespoon ground cumin
# Directions:
01 - Preheat the oven and bake chicken tenders following package directions.
02 - In a small bowl, whisk together mayonnaise, salsa, milk, taco seasoning, and ground cumin until smooth; 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 - Cut baked chicken tenders into strips.
05 - Lay each tortilla flat and spread 2 tablespoons of southwest dressing over the lower half. Layer with romaine leaf, tomato slices, black beans, sautéed corn, chicken strips, and a sprinkle of cheddar cheese. Drizzle extra dressing if preferred.
06 - Fold tortilla sides inward, then roll tightly from the bottom. Slice each wrap in half.
07 - Serve immediately with additional southwest dressing on the side.
