Ingredients:

  • 1 lb boneless skinless chicken breast, thinly sliced into strips
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup plain Greek yogurt
  • 1 tbsp chipotle sauce in adobo, finely minced
  • 1 tbsp fresh lime juice
  • 1/2 tsp onion powder
  • 4 large 10-inch flour tortillas
  • 2 cups shredded romaine lettuce, chopped
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup frozen corn, thawed
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup red onion, thinly sliced

Instructions:

  1. Pat the chicken strips dry with paper towels and toss with smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
  2. Heat olive oil in a large non stick or cast iron skillet over medium high heat until shimmering. Add chicken in a single layer and cook for 3-5 minutes per side until golden brown and sizzling.
  3. In a small bowl, whisk together Greek yogurt, minced chipotle adobo, lime juice, and onion powder until smooth.
  4. Warm each tortilla in a dry pan for 10 seconds until pliable and warm to the touch.
  5. Spread 2 tablespoons of sauce in the center of each tortilla.
  6. Layer with romaine lettuce, black beans, corn, red onion, and shredded cheddar cheese.
  7. Top with the seared chicken.
  8. Fold the sides in and roll the tortillas tightly.
  9. Place wraps seam side down in the skillet over medium heat, pressing lightly with a spatula for 1-2 minutes per side until golden brown and toasted.