Ingredients:

  • 1 lb chicken breast, thinly sliced into strips
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1.5 cups pepper jack cheese, shredded
  • 1/2 cup Greek yogurt
  • 1 tbsp fresh lime juice
  • 1 tsp chipotle in adobo sauce
  • 1/2 tsp onion powder
  • 4 large flour tortillas (10-inch)

Instructions:

  1. Season the chicken. Toss the 1 lb thinly sliced chicken with the smoked paprika, cumin, garlic powder, salt, and pepper until every strip is coated.
  2. Sear the protein. Heat the 1 tbsp avocado oil in a large skillet over medium high heat. Add the chicken and cook for 5 to 6 minutes until the edges are browned and caramelized. Remove from heat.
  3. Mix the vegetables. In a medium bowl, combine the rinsed black beans, thawed corn, and diced red bell pepper.
  4. Whisk the sauce. Stir the Greek yogurt, lime juice, chipotle in adobo, and onion powder together until the sauce is smooth and a pale orange color.
  5. Soften the tortillas. Microwave the 4 flour tortillas for 10 seconds between damp paper towels until they are pliable and warm.
  6. Assemble the layers. Spread a dollop of sauce in the center of each tortilla, followed by a handful of cheese, the chicken, the veggie mix, and more cheese.
  7. Fold the wrap. Fold the sides of the tortilla in, then roll it tightly from the bottom. Ensure the seam is tucked firmly to prevent leaks.
  8. Toast the seam. Wipe out your skillet and add a tiny drop of oil. Place the wraps in the pan, seam side down, and cook for 2 to 3 minutes.
  9. Finish the crust. Flip and toast the other side for another 2 minutes until the tortilla is golden, bubbly, and shatters when pressed.