Name: Spicy Southwest Chicken Wraps
Ingredients: 1 cup salsa (I used medium, but use mild for less heat); 1 – 1 1/2 cups shredded Chili Rubbed Roasted Chicken Breasts (recipe below); 1/2 can black beans, rinsed and drained; 1/2 cup red onion, chopped small; 1 cup cooked corn; 1/4 cup chopped pickled jalapenos; salt and pepper to taste; shredded lettuce; shredded pepper jack cheese (or cheese of choice); flour tortillas or wraps (I used whole wheat); 1 1/2 – 2 lbs boneless skinless chicken breasts; 1 TB chili powder; 1 TB pasilla chili powder (if you can’t find this, substitute with any chili powder); 1 TB garlic; 1 TB cumin; 1 TB smoked paprika; salt and pepper

Ingredients

1 cup salsa (I used medium, but use mild for less heat)
1 – 1 1/2 cups shredded Chili Rubbed Roasted Chicken Breasts (recipe below)
1/2 can black beans, rinsed and drained
1/2 cup red onion, chopped small
1 cup cooked corn
1/4 cup chopped pickled jalapenos
salt and pepper to taste
shredded lettuce
shredded pepper jack cheese (or cheese of choice)
flour tortillas or wraps (I used whole wheat)

Chili Rubbed Roasted Chicken Breasts
(perfect for any of your favorite Mexican dishes!)

1 1/2 – 2 lbs boneless skinless chicken breasts
1 TB chili powder
1 TB pasilla chili powder (if you can’t find this, substitute with any chili powder)
1 TB garlic
1 TB cumin
1 TB smoked paprika
salt and pepper

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Instructions

In large bowl, stir together all ingredients except tortillas.
Place about 1 cup filling in center of each warm tortilla. Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortillas toward opposite edge.
I served this as a cold sandwich, but if you prefer to heat it up, just omit the lettuce and heat in the microwave for 1-2 minutes.

Chili Rubbed Roasted Chicken Breasts

Heat oven to 400 degrees.
In small bowl, combine all ingredients. Run spices over chicken. Place chicken on a foil lined cookie sheet and into oven. Roast for approximately 20-25 minutes or until done (depends on thickness of chicken).