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Chef Lynn’s Tex-Mex Wrap

Chef Lynn’s Tex-Mex Wrap
Prep Time
15 min
Yields
1 serving

A tortilla with grilled chicken breast, chipotle mayonnaise, guacamole, green leaf lettuce, corn and black bean salsa with shredded cheddar cheese. Taste this recipe on board your next sunwing.ca vacation.

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ingredients

Fillings

1
Tbsp mayonnaise
1
dash Tabasco Chipotle sauce
⅛ cup corn kernels, canned, drained, and rinsed
⅛ cup black turtle beans, canned, drained, and rinsed
¼
red pepper, fire-roasted, cut into strips
½
small Spanish onion, yellow, caramelized
1
tsp sundried tomato pesto
1
tsp lime juice
1
tsp extra virgin olive oil
Chopped parsley and cilantro to garnish

To Make the Wrap

1 12"
white tortilla
1
green leaf lettuce
1
Tbsp guacamole
1
cup cooked chicken strips
⅛ cup orange Cheddar, shredded
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directions

Step 1

In a small bowl, mix the chipotle sauce and mayonnaise together. Set aside.

Step 2

In a medium mixing bowl, whisk together the lime juice, olive oil and sundried tomato pesto. Stir in the corn, black beans, roasted pepper strips and caramelized onion. Add the cilantro and parsley to taste and stir to combine completely.

Step 3

Place the tortilla on a clean working surface.

Step 4

Spread the chipotle mayonnaise over the entire tortilla.

Step 5

Place the green leaf lettuce in the centre of the tortilla and spoon the guacamole as well as the corn/bean filling into the leaf.

Step 6

Place the chicken on top of the fillings and sprinkle with the shredded cheddar cheese.

Step 7

Roll the tortilla to form a completed wrap. Refrigerate until ready to serve.

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