Tex-Mex Chicken Salad Wraps
Serve it warm or cold - either way it's going to be a Fiesta in your mouth!
- 1 15 oz can Black Beans rinsed & drained
- 1 4 oz can Diced Green Chilies
- 2 lb Chicken Thighs boneless, skinless
- 1 qt Chicken Broth
- 1 Red Bell Pepper diced
- ½ Red Onion diced
- 6 Tortillas Burrito Sized
For the Dressing
- 8 oz Greek Yogurt
- 1 tbsp Lime Juice
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Dried Minced Onion
Prepare all of the ingredients.
In a saucepan over medium-high heat, add chicken broth and chicken. Cook for 20 minutes. Remove chicken and shred. Set aside to cool.
In a bowl combine ingredients for the dressing. Place in refrigerator until chicken is ready.
In a large bowl, combine beans, veggies, and chicken. Add dressing and stir until well coated.
Fill each tortilla (you can warm it up on a grill or griddle, if serving warm) with a portion of the chicken salad and wrap up. Cut on the diagonal.