SOUTHWEST VEGGIE WRAP INGREDIENTS RECIPES

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
• Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.

Steps:

• Season each cutlet with taco seasoning to taste. On a grated cast iron skillet, grill chicken until no longer pink. Approx. 4 minutes on each side. Remove from grill and allow to rest for approx. 8 minutes. Slice chicken breasts into 1–2-inch slices or chunks whatever you prefer. Set aside.
• Let's make the Black Bean Corn Salsa- Drain and rinse beans. Dice onion, jalapeño and chilis. Set aside Chop cilantro. Set aside. In a large bowl, add 2 cans Black Beans (15.5 ounces each) drained and rinsed, 2 cups frozen organic sweet corn, 1/2 cup yellow onion, diced, 1/2 jalapeño, diced, *1-2 chilis in adobo sauce, diced, 1/2 cup fresh cilantro, chopped, 2 teaspoons chili in adobo sauce, 1 teaspoons chili powder, 1 teaspoon ground cumin, salt, to taste and pepper, to taste; stir to combine. Set aside.
• Let's make the Avocado Chipotle Dressing- In a medium sized bowl, smash avocados. Add sour cream, chilis in adobo, chili in adobo sauce, salt, pepper to taste. Stir; set aside.
• Let's assemble- In a warm tortilla spread tortilla with Avocado Chipotle Dressing, next layer with 2-3 medium sized Spoonfuls of Black Bean Salsa, next layer with approx. 6-8 pieces of sliced grilled chicken breast, top with lettuce, cheese, tomatoes, salsa and tortilla strips. Roll up tortilla into a burrito and slice diagonally across the center of burrito; serve.