Using leftover chicken from Sunday's dinner, Grilled/Roasted Chicken, and some pantry staples, this healthy meal can be ready in 30 minutes.
extra virgin olive oil
1 onion, chopped fine
1 garlic clove, minced
1 jalapeno pepper, chopped fine
1 cup leftover roasted chicken (cut or torn into small pieces)
1 ear leftover corn on the cob (or 1/2 cup frozen)
1 can black beans, drained and rinsed
1 32 oz. can crushed tomatoes
1/2 tsp. dried cumin
1/2-1 tsp. dried oregano
6 whole wheat tortillo wraps (I like Alverado St. sprouted tortillas)
Preheat oven to 325.
Mix tomatoes, cumin and oregano and set aside for flavors to blend. Set aside.
In a deep saute skillet, heat the skillet and add the olive oil. Saute the onions, garlic and jalapeno pepper until softened. Add the chicken, corn, and beans and heat through. Add enough of the reserved tomatoes to moisten (about a cup or so). Pour half of the remaining tomatoes in the bottom of a glass baking dish.
Lay out wraps and divide the chicken mixture evenly among the 6 wraps. Roll up and place seam-side-down in the baking dish. Pour remaining tomatoes over the top. Bake for 20 minutes.
Delicious served with a crispy Romaine salad with diced avocado and tomatoes.