For this recipe I used canned white meat chicken breast, but you can use fresh chicken breast following my juicy chicken recipe to cook the chicken. Once the chicken is cooked, shred the chicken and set aside and follow the steps below.
Heat a large saute pan to medium heat. Add the oil to the pan, then add the diced peppers. Cook the peppers for about 3-5 minutes, until they begin to soften.
Then add the garlic to the pan, cook the garlic with the peppers stirring every 30 seconds for about 2 minutes.
Now add the chicken, corn and black beans to the pan. Stir everything together until well combined.
Season the mixture with the paprika and black pepper. Cook for another 2 minutes.
Add the juice from one lime and the cream cheese to the pan. Stir together and cook until the cheese is melted and warm. This will take about 1-2 minutes.
Then add the diced scallons and chopped cilantro to the pan. Stir everything together and cook for 1 more minute.
Finally assemple the wraps: Lay out each wrap, portion out the mixture evenly into them. Fold the sides over, then roll the wraps.
Macro Nutrition
Nutrition Facts
Chicken with Jalapeño Cream Cheese Wraps
Amount Per Serving
Calories 317Calories from Fat 92
% Daily Value*
Fat 10.2g16%
Saturated Fat 3.3g21%
Trans Fat 0g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.3g
Cholesterol 47.4mg16%
Sodium 578.3mg25%
Potassium 390.5mg11%
Carbohydrates 30.5g10%
Fiber 7g29%
Sugar 6g7%
Protein 22.3g45%
Vitamin A 11.4IU0%
Vitamin C 108.7mg132%
Calcium 7mg1%
Iron 7.2mg40%
* Percent Daily Values are based on a 2000 calorie diet.