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Spicy Southwest Chicken Wraps

By Aggie's Kitchen
(5.00/5 - 1 vote)

Does anyone out there have an iPhone? We have been bitten by the Apple bug and are slowly but surely letting Apple take over our lives. I personally don't have an iPhone, my husband does (but I love my new iMac!). And although I was hesitant to accept the craze at first, I do have to admit that it's pretty cool. It's very cool actually. If I worked in the "real world" and could justify getting a fancy phone, I'm pretty sure the iPhone would be my best friend.

Anyway, the point of this plug for all things Apple is husband was all excited about this new application he got on his phone, it's called Big Oven and he claimed that whenever we don't know what to make for dinner he could just plug in the ingredients we have on hand and this magical little thing on his phone will find us a meal to make (can his magical friend send someone over to cook it too?). My dear man was so excited about it I decided to humor him and give it a shot last night when I was really not inspired by anything I was seeing in the fridge.

Well, it worked.

Based on a few leftovers and staples found in the kitchen, I was drawn to this recipe and came up with my own version of it.

And it was good. Thank you little iPhone, you saved dinner.

Spicy Southwest Chicken Wraps
Inspired by Big Oven

1 cup salsa (I used medium, but use mild for less heat)
1 - 1 1/2 cups shredded Chili Rubbed Roasted Chicken Breasts (recipe below)
1/2 can black beans, rinsed and drained
1/2 cup red onion, chopped small
1 cup cooked corn
1/4 cup chopped pickled jalapenos
salt and pepper to taste
shredded lettuce
shredded pepper jack cheese (or cheese of choice)
flour tortillas or wraps (I used whole wheat)

In large bowl, stir together all ingredients except tortillas.

Place about 1 cup filling in center of each warm tortilla. Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortillas toward opposite edge.

I served this as a cold sandwich, but if you prefer to heat it up, just omit the lettuce and heat in the microwave for 1-2 minutes.

Chili Rubbed Roasted Chicken Breasts
(perfect for any of your favorite Mexican dishes!)

1 1/2 - 2 lbs boneless skinless chicken breasts
1 TB chili powder
1 TB pasilla chili powder (if you can't find this, substitute with any chili powder)
1 TB garlic
1 TB cumin
1 TB smoked paprika
salt and pepper

Heat oven to 400 degrees.

In small bowl, combine all ingredients. Run spices over chicken. Place chicken on a foil lined cookie sheet and into oven. Roast for approximately 20-25 minutes or until done (depends on thickness of chicken).

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