Southwest Cream Cheese Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4–6 big flour tortillas
02 -
Around 115g of cream cheese at room temperature
03 -
1 red bell pepper, chopped into small pieces
04 -
2 green onions, finely sliced
05 -
A mix of chili powder, cumin, and paprika or 1 tablespoon of taco seasoning
06 -
1 cup of drained and rinsed black beans
07 -
Cooked shredded chicken, 2 cups (store-bought rotisserie works great!)
08 -
1 cup of crispy corn (use fresh, canned, or frozen)
09 -
1 cup of shredded cheese (Mexican blend or cheddar works well)
10 -
Salt and freshly ground black pepper to your taste
# Instructions:
01 -
Take a large bowl and mix the softened cream cheese with the shredded cheese, taco seasoning, and a pinch of salt and pepper. Stir until it's creamy.
02 -
Mix the shredded chicken, diced red bell pepper, black beans, corn, and green onions into the creamy mixture. Stir until everything's coated nicely.
03 -
Spoon the mixture evenly onto the tortillas and wrap them up tightly like a burrito.
04 -
Heat a skillet, place each wrap seam-side down, and let them cook until golden brown on both sides.
05 -
Heat your oven to 190°C (375°F). Lay your wraps on a baking tray and bake for 10–12 minutes until they're lightly crispy and hot inside.
06 -
Cut the wraps in half and enjoy them with guacamole, sour cream, or salsa on the side.
# Notes:
01 -
These can be served warm or cold, making them great for prepping ahead of time. You can also tweak the recipe to fit specific diets.