Ingredients
10
10 servings
- •4 medium skinless, boneless chicken breast halves
- •1 (1.25 ounce) package taco seasoning mix
- •1 (15.25 ounce) can whole kernel corn, drained
- •1 (15 ounce) can black beans, rinsed and drained
- •½ head iceberg lettuce, shredded
- •1 large tomato, diced
- •5 medium green onions, finely chopped
- •1 ½ cups shredded Cheddar cheese
- •2 tablespoons ranch dressing, or to taste
- •10 (8 inch) flour tortillas
Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with taco seasoning.
- Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, about 10 minutes; slice into bite-size pieces.
- Combine corn, beans, lettuce, tomato, green onions, Cheddar cheese, and ranch dressing in a bowl; stir in chicken. Assemble wraps as desired in tortillas.
Nutritional Facts
Per 10 servings
- Calories: 412
- Carbohydrate: 48g
- Fat: 14g
- Fiber: 6g
- Protein: 23g
- Sugar: 4g
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