Crispy chicken, fresh vegetables, black beans, and zesty southwest dressing rolled in a warm flour tortilla.
# What You'll Need:
→ Chicken & Wrap
01 - 6-7 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 (15 oz) can 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 oven and bake chicken tenders following package directions until crispy and cooked through.
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 for 3 to 4 minutes until lightly browned. Remove from heat.
04 - Cut baked chicken tenders into strips.
05 - Lay each tortilla flat. 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. Optionally drizzle additional dressing.
06 - Fold sides of tortillas inward and roll tightly from the bottom. Slice each wrap in half before serving.
07 - Serve wraps immediately with extra southwest dressing on the side.
