Ingredients

Scale

For the Wraps:

2 cups cooked and shredded chicken

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh, canned, or frozen)

½ cup diced red bell pepper

½ cup diced tomatoes

¼ cup diced red onion

1 cup shredded cheddar or Monterey Jack cheese

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon garlic powder

½ teaspoon smoked paprika

¼ teaspoon salt

¼ teaspoon black pepper

½ cup sour cream or Greek yogurt

¼ cup salsa

4 large flour tortillas

Instructions

For the Crunch:

1 cup crushed tortilla chips

For Serving:

Chopped cilantro

Extra salsa or sour cream

Prepare the Filling: In a large bowl, mix shredded chicken, black beans, corn, red bell pepper, tomatoes, red onion, shredded cheese, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Stir in sour cream and salsa until well combined.

Assemble the Wraps: Lay a tortilla flat and place a generous scoop of the chicken mixture in the center. Sprinkle crushed tortilla chips over the filling for extra crunch. Fold in the sides and roll tightly like a burrito.

Toast the Wraps: Heat a skillet or griddle over medium heat. Place the wraps seam-side down and cook for 2-3 minutes per side until golden brown and crispy.

Serve: Slice the wraps in half and garnish with chopped cilantro. Serve with extra salsa or sour cream. Enjoy warm!