Chipotle Chicken Wraps

• Meat

  • 2 cups Chicken

• Produce

  • 1 1/2 tsp Adobo sauce from canned chipotle chilies
  • 1 Avocado
  • 1/2 Bell pepper, red or orange
  • 1 (15-oz can Black beans
  • 1/3 cup Cilantro, fresh
  • 1 1/2 cups Corn, fresh or frozen
  • 1/4 cup Red onion
  • 3 cups Romaine lettuce
  • 1 cup Tomatoes

• Condiments

  • 1 tbsp Lime juice, fresh
  • 1/4 cup Salsa

• Pasta & Grains

  • 1 heaping cup Rice, hot cooked

• Baking & Spices

  • 1 tsp Chili powder
  • 1/4 tsp Salt

• Bread & Baked Goods

  • 4 Flour tortillas, large

• Dairy

  • 1 cup Cheese
  • 2/3 cup Greek yogurt or low-fat sour cream, plain

Found on allthingsthrifty.com

Ingredients

• 3 cups chopped romaine lettuce
• 2 cups chopped grilled chicken
• 1 cup chopped tomatoes
• 1/4 cup diced red onion
• 1 avocado, cubed
• 1 (15-oz) can black beans, rinsed and drained
• 1 1/2 cups corn, fresh or frozen
• 1/2 red or orange bell pepper, diced
• 1 heaping cup hot cooked rice*
• 1 cup shredded cheese
• 4 large flour tortillas
• 1/3 cup chopped fresh cilantro
• 2/3 cup plain Greek yogurt or low-fat sour cream
• 1 1/2 tsp adobo sauce from canned chipotle chilies (or more to taste)
• 1 tsp chili powder
• 1 Tbsp fresh lime juice
• ¼ tsp salt
• 1/4 cup salsa, your favorite

Directions

• In a small bowl mix all of the chipotle sauce ingredients together.
• In a large bowl toss together lettuce, cooked chicken, tomatoes, onion, avocado, black beans, corn, and bell pepper. Add the sauce mixture (you dont have to use all of it if you dont want. I like to reserve some for dipping) and toss well to combine so that everything is evenly coated.
• Warm tortillas in the microwave for a few seconds. Layer each tortilla with about 1/4 cup cheese, 1/4 cup rice and a heaping spoonful of the salad mixture. Roll like a wrap and secure with a toothpick.