Chicken Enchilada Wraps: A Flavorful and Versatile Dish

Chicken enchilada wraps are a delicious and satisfying dish that can be enjoyed for lunch, dinner, or even as a snack. They are easy to make and can be customized to your liking, making them a perfect option for busy weeknights or special occasions.

Ingredients

* 1 pound boneless, skinless chicken breasts * 1 tablespoon olive oil * 1 onion, chopped * 2 cloves garlic, minced * 1 (15 ounce) can black beans, rinsed and drained * 1 (15 ounce) can corn, drained * 1 (10 ounce) can diced tomatoes with green chilies, undrained * 1/2 cup chopped fresh cilantro * 1 teaspoon ground cumin * 1/2 teaspoon chili powder * 1/4 teaspoon salt * 1/4 teaspoon black pepper * 10 (10-inch) flour tortillas * 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). 2. Season chicken breasts with salt and pepper. 3. Heat olive oil in a large skillet over medium heat. 4. Add chicken breasts to the skillet and cook for 5-7 minutes per side, or until golden brown and cooked through. 5. Remove chicken from the skillet and let it rest for 5 minutes before shredding. 6. Add onion and garlic to the skillet and cook for 2-3 minutes, or until softened. 7. Add black beans, corn, tomatoes, cilantro, cumin, chili powder, salt, and black pepper to the skillet. 8. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened. 9. Add shredded chicken to the skillet and stir to combine. 10. Lay out a tortilla on a flat surface. 11. Spread about 1/4 cup of the chicken mixture down the center of the tortilla. 12. Top with 1/4 cup shredded cheddar cheese. 13. Fold the bottom half of the tortilla over the filling, then roll it up tightly. 14. Place the wrap on a baking sheet and repeat with the remaining tortillas. 15. Bake for 10-15 minutes, or until the wraps are golden brown and the cheese is melted. 16. Serve with your favorite toppings, such as sour cream, salsa, or guacamole.

Tips

* For a spicier wrap, use a hotter salsa or add a pinch of cayenne pepper to the filling. * Add other vegetables to the filling, such as chopped bell peppers or zucchini. * If you don't have any flour tortillas, you can use corn tortillas instead. * Chicken enchilada wraps can be made ahead of time and refrigerated for up to 3 days. Reheat in the oven or microwave before serving.