Southwest Chicken Wrap

Ingredients

• 1¼ lb boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp taco seasoning
• 15 oz black beans, rinsed and drained
• 15 oz canned corn, drained
• ¼ red onion, finely diced
• 1 red bell pepper, diced
• 4 large flour tortillas
• 1 cup shredded cheddar cheese (optional)
• ½ cup ranch dressing
• 1 lime, juiced
• ¼ cup fresh cilantro, chopped (optional)

Steps

1. Cut chicken breasts into 1/2-inch cubes. Toss chicken with 1 tablespoon olive oil and taco seasoning.
2. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 5-7 minutes, or until cooked through and lightly browned. Remove chicken from skillet and set aside.
3. In the same skillet, add black beans, corn, red onion, and red bell pepper. Cook for 3-5 minutes, stirring occasionally, until vegetables are slightly softened.
4. In a small bowl, whisk together ranch dressing and lime juice.
5. Warm tortillas according to package instructions. Lay out each tortilla and spread a thin layer of the ranch-lime dressing.
6. Divide the cooked chicken and vegetable mixture evenly among the tortillas. Sprinkle with shredded cheese and fresh cilantro, if using.
7. Fold in the sides of each tortilla, then roll up tightly to form a wrap. Serve immediately.