Sandwiches, burgers, and wraps
A Mexican-inspired wrap filled with seasoned chicken breast mixed with corn and beans, then paired with Cheddar in a tortilla. Finished with salsa and sour cream, it makes a light yet filling lunch.
Toss the sliced chicken breast with fajita seasoning. Sauté it in a little oil over medium heat for 8–10 minutes, until its color changes.
Add the cooked corn and red kidney beans to the chicken and toss together for 2 more minutes.
Warm the tortilla in a dry pan for a few seconds, then add the chicken filling, Cheddar, sour cream and salsa.
Fold both sides of the tortilla inward and roll it up tightly. Cut it in half and serve.
Important: Warm the tortilla in a dry pan for a few seconds before filling and rolling it, or it may crack when folded. Allergens: contains gluten (tortilla) and dairy (Cheddar and sour cream).
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