Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon olive oil
  • 8 ounce chicken (cooked and shredded or cubed)
  • 1 teaspoon cumin (ground)
  • 1 teaspoon chili powder (ground)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup corn kernels (frozen)
  • 1 jalapeno (chopped)
  • 1 cup canned black beans (drained and rinsed)
  • 1/4 cup green onions (chopped)
  • 1/4 cup cilantro (chopped)
  • 4 cup fresh spinach
  • 1 cup roasted red peppers (roughly chopped)
  • 1 cup sour cream (low fat)
  • 1/2 cup blue cheese (crumbled)
  • juice from 1/2 lime
  • 7 Flatout flatbreads
  • 1 cup Monterey Jack cheese (shredded)

Instruction

  • Heat the olive oil in a large skillet over medium-high heat. Add the cooked chicken, cumin, chili powder, garlic powder, onion powder and stir to make sure the chicken is coated in the spices. Cook for 1 or 2 minutes until the chicken warms up.
  • Add the corn, black beans, green onions, cilantro and stir. Cook for 1 more minute until everything warms through.
  • Add the spinach and roasted red peppers to the skillet and cook for a couple more minutes until the spinach cooks down. Remove from heat.
  • In a small bowl whisk together the sour cream, blue cheese and the lime juice.
  • Spread about 2 tbsp of the sour cream/blue cheese mixture over a flatbread evenly, then add about 1/4 cup of the chicken mixture and spread evenly over the flatbread. Sprinkle with some Monterey Jack cheese then roll the flatbread to form a wrap. Cut in half and serve.