A vibrant wrap filled with crispy chicken, black beans, fresh vegetables, and creamy southwest dressing.
# Components:
→ Chicken & Wrap
01 - 6 to 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 (approximately 4 oz)
→ Vegetables
07 - 1 package (10 oz) frozen corn, thawed
08 - 1 tablespoon vegetable or olive oil
→ Southwest Dressing
09 - 1 1/2 cups mayonnaise (about 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 oven and bake chicken tenders according to package instructions.
02 - Combine mayonnaise, salsa, milk, taco seasoning, and ground cumin in a small bowl; 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 on the lower half.
06 - On each tortilla, layer a romaine lettuce leaf, tomato slices, black beans, sautéed corn, chicken strips, and sprinkle with shredded cheddar cheese; drizzle with extra southwest dressing if desired.
07 - Fold the sides of the tortilla inward, then roll tightly from the bottom; slice each wrap in half.
08 - Serve immediately with additional southwest dressing on the side.
