Hi Everyone! The other day I found a delicious-looking recipe on Pinterest for “Crispy Southwest Chicken Wraps” from Mel’s Kitchen Cafe. I thought they looked FANTASTIC and couldn’t wait to try them out for Pro and I.
Because I am Hillary and I rarely, if ever follow a recipe word-for-word, I switched it up a bit. For one thing, neither of us like sour cream, so I knew I would be omitting that right off the bat. Same for the onion due to my allergy. Before I knew it, I had changed so much from the original recipe that it basically became a new recipe altogether, “inspired by” Mel’s Crispy Southwest Chicken Wraps.
Not to brag, but I think that considering how easy they were to throw together, they turned out REALLY well. I would definitely recommend them. My recipe made a lot, as you will see in the photos (if you can get past my terrible iphone photography skills), but I would imagine that this would freeze pretty well, and it tasted very good for lunch the next few days, I can certainly attest to that!
The first step was to boil the chicken (thawed first–I used 2 breasts) in a sauce pan of water. Pro and I usually use a meat thermometer to make sure it’s cooked, and we consider it done when the temperature inside the chicken breast reaches 165ºF. When the chicken is ready, I shredded it with my KitchenAid mixer (I will do a post on shredding chicken with the KitchenAid at some point–it is basically the easiest thing EVER and is way quicker than shredding it with forks like we used to).
After shredding the chicken, I put it in a large frying pan with 1 can of Rotel, 1 packet of Ortega Taco Seasoning mix, and approx. 1/2 cup of water. Once that was well mixed, I added a can of drained black beans and 1 cup of frozen corn (no need to thaw or cook the corn, it will soften up in the frying pan). At that point, it looked something like this:
The next step was to make the burritos themselves. This part I took directly from Mel’s Kitchen Cafe. However, I had some issues folding the wraps without them tearing. I like to use wheat wraps with high protein and fiber and low carbs, so that was surely a factor. Also, I wanted to pack as much filling and cheese as possible into them, so I’m sure that had to do with it as well. Here was my first attempt:
I know, pretty pathetic. I somehow got it into the pan and got the center to seal before I flipped it over to brown the other side. I guess it turned out somewhat okay:
Not extremely pretty, but they tasted really good, and that’s what counts, right?!?
I am going to be honest and tell you that I only toasted about 5 burritos in the frying pan. The rest I made for my lunches by packing the filling with the shredded cheddar in a tupperware and a wrap in a ziploc bag and assembling it when I was ready to eat (so the wrap didn’t get soggy). They still tasted great! I might try to do the frying pan toasting trick again if I’m feeling really ambitious, but I feel like most of the time from now on I will serve these more taco-style and forego the extra hassle. Enjoy, and let me know how yours turn out if you try them! I would love to hear about any variations you might try!
- 2 Chicken breasts
- 1 can Rotel (diced tomatoes and green chiles–Pro and I have found that the Walmart and Aldi’s brands are less than HALF as expensive as the actual Rotel brand)
- 1/2 cup water
- 1 packet Ortega taco seasoning
- 1 cup frozen corn (you could also use canned or fresh if you prefer)
- 1 can black beans, drained
- Wraps or tortillas, your choice of size and shape. (This recipe makes enough for about 10 wraps using 8-inch wraps.)
- Shredded cheese of your choice (I used sharp 2% cheddar)
- Cooking spray (if you intend on toasting them in a frying pan)
- Boil chicken breasts (thawed or defrosted in microwave) in a medium saucepan filled with enough water to completely cover the chicken. Put on high heat until the chicken is cooked, meaning its internal temperature exceeds 165ºF.
- Shred chicken using forks or your KitchenAid (or a food processor if it is humanly possible and you know how).
- Put chicken in large frying pan with taco seasoning, rotel, and water. Mix to combine. Turn on to just above medium heat (I usually use about 6-6.5 out of 10).
- After a couple minutes, add drained black beans and corn. Cook until the sauce thickens to desired consistency.
- Put cheese on a wrap and top with filling. Wrap by folding in ends and rolling.
- If you want you can stop here, or….
- (optional) Heat a frying pan to medium heat. Spray with kitchen spray.
- Lay burrito in pan, seam side down. Let it brown for a couple minutes, then once it is fused shut and a little crispy on the bottom, flip it and do the same for the other side. Remove from pan and enjoy! Be careful, though, they will be REAAAAALLY hot. I was hungry and impatient and admittedly burned my mouth. Trust me, it’s worth waiting an extra minute or two!
I hope you guys enjoy this recipe if you try it! There is so much room for swapping out veggies or even using other meats. If you aren’t a fan of spicy stuff, you could use mild Rotel, or just leave it out all together and maybe throw in some chopped tomatoes. Just make sure you add extra water if you leave it out (probably around 1/4 cup) because I used the juice from the Rotel to replace some of the water needed for the taco seasoning. I think next time I might try cutting up some bell peppers to put in, or possibly sneak in some shredded zucchini for extra nutrition. Happy munching!