Southwestern Chicken Wrap

Southwestern Chicken Wrap
Flavorful and filling - this will be a favorite!

Servings: 6

• 1 can (15 oz.) black beans, drained, rinsed
• 1 can (8 oz.) corn, drained
• 1/2 cup chopped red bell pepper or plum tomato
• 3 tablespoons fresh lime juice
• 2 tablespoons minced fresh cilantro leaves
• 1/4 tsp. hot red pepper sauce (optional)
• 4 boneless, (about 18 ounces) skinless chicken breast halves
• 2 tablespoons chili powder
• 4 - 10" fat free or low-fat flour tortillas
• 6 slices fat free cheddar cheese, cut in halves

Combine beans, corn, bell pepper, lime juice, cilantro and hot
pepper sauce. Set aside.

Coat chicken with chili powder. Cook on oiled grill over medium
coals (coals will be ash gray) 6 minutes per side or until no longer
pink. Cut chicken into thin slices.

Wrap tortillas in plastic wrap. Microwave on HIGH 1 minute. For
each sandwich, place three cheese slice halves down center of one
tortilla. Top with chicken breast slices and bean mixture. Roll up
tightly; secure with wooden pick in two places. Cut in half.

Variation: To broil, place chicken on oiled broiler pan. Broil 5
to 6 from heat 6 minutes per side or until no longer pink. Continue
as directed.

Per Serving: 426 Calories
3g Fat (5.6% calories from fat), 1 gram Saturated Fat
42g Protein
60g Carbohydrate
16g Dietary Fiber
49mg Cholesterol
497mg Sodium
Exchanges: 3 1/2 Grain (Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.