Cheesy Southwestern Rotisserie Chicken Tortilla Wraps
and butterhead lettuce salad with citrus

Name: Cheesy Southwestern Rotisserie Chicken Tortilla Wraps
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Bell peppers, any color, diced; 2 cloves Garlic, chopped; 2 stalks Green onions, chopped, green and white parts combined; ~2 cups Rotisserie chicken (leftover from Tuesday), shredded; 1 can Beans, black (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 1/2 tsp Cumin; 1/2 tsp Coriander; 1/2 cup Salsa (plus more for serving); 4 oz Cheese, shredded Mexican blend; 4 Tortillas, burrito-sized gluten-free corn; 2 tsp Mustard, Dijon; 2 tsp Mayonnaise; 1 Tbsp Vinegar, rice; 2 Tbsp Oil, olive; 1 small Lettuce, butterhead, leaves torn; 3 Oranges, mandarins or clementines, segments or slices; 1/4 cup Sliced almonds

Active: 25 Total: 25

Original GF Paleo Vegetarian

Cheesy Southwestern Rotisserie Chicken Tortilla Wraps

Using leftover chicken from last night's meal, these chicken tortilla wraps come together in a flash. Roasting them in the oven warms the filling and gives the tortillas a slightly crisp texture. This is a variation of a recipe we first featured in 2015.

Dependency

Slow Cooker 'Rotisserie' Chicken

Ingredients

Metric

Servings:

Cheesy Southwestern Rotisserie Chicken Tortilla Wraps:

Bell peppers, any color - 2 , diced
Garlic - 2 cloves , chopped
Green onions - 2 stalks , chopped, green and white parts combined
Rotisserie chicken (leftover from Tuesday) - ~2 cups , shredded
Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp
Cumin - 1/2 tsp
Coriander - 1/2 tsp
Salsa - 1/2 cup (plus more for serving)
Cheese, shredded Mexican blend - 4 oz
Tortillas, burrito-sized gluten-free corn - 4

Butterhead Lettuce Salad with Citrus:

Mustard, Dijon - 2 tsp
Mayonnaise - 2 tsp
Vinegar, rice - 1 Tbsp
Oil, olive - 2 Tbsp
Lettuce, butterhead - 1 small , leaves torn
Oranges, mandarins or clementines - 3 , segments or slices
Sliced almonds - 1/4 cup

Prep

Make vinaigrette - Whisk together mustard, mayonnaise and vinegar. Add olive oil, while whisking. (Can be done up to 5 days ahead)
Bell peppers / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Green onions - Chop green onions and combine white and green parts. (Can be done up to 2 days ahead)
Chicken - Shred chicken leftover from Wednesday night’s meal.
Beans - Drain and rinse beans.

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Make

Heat oven to 375F / 190C degrees.
Heat a skillet or non-stick pan over medium-high heat. Add cooking oil and then peppers to heated oil. Saute until soft, ~ 3 minutes. Add garlic, cumin, coriander and some salt and pepper. Saute for 1 minute more.
Add green onions, chicken, beans and salsa. Stir to combine.
Divide filling and cheese between tortillas by placing ingredients at the bottom of the tortilla. To enclose, fold bottom of the tortilla over filling. Then fold the sides and roll up as tightly as possible. (Note: If the tortillas are not pliable, microwave them for 20 to 30 seconds to soften.)
Place tortillas, seam-side down on a sheet pan and bake for 8 minutes.
While tortillas are baking, tear lettuce and slice oranges. Toss with half the vinaigrette and continue adding vinaigrette until dressed to your liking. Top salad with sliced almonds.
Serve tortilla wraps with some extra salsa. Enjoy salad on the side.

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