Serves 6 (large/filling servings)
1 tbsp olive or avocado oil for frying
1 small onion, diced
1 small red pepper. diced
1 cup corn
1 can (14 oz) black beans, rinsed and drained
1/2 lb cooked chicken, shredded
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
Salt & pepper, to taste
1/4 tsp cayenne pepper
1/2 cup salsa
1 can (28 oz) crushed tomatoes
1 tsp chili powder
1/4 tsp cayenne pepper (optional)
6 large whole wheat wraps
Preheat oven 400 F.
Heat oil in large fry pan over med-high heat. Add onion and red pepper, saute until softened. Add corn and black beans. Stir and heat through. Add next 7 ingredients, shredded cooked chicken, spices and salsa. Stir and heat through.
Add 1 tsp chili powder to crushed tomatoes; stir to combine. Add cayenne if using.
Spoon a few tbsp of crushed tomatoes onto bottom of a 9"x13" rectangular baking dish (I used one that the wraps would easily line up) so they don't stick.
Add 1/6th of the chicken mixture to each of the 6 wraps. Roll up and place in baking dish. Top all 6 wraps with the remaining crushed tomatoes. Make sure all wraps are covered with sauce so they don't dry out. Top with shredded cheese.
Bake in 400 F oven for 15-20 minutes; until heated through and cheese is melted. Let sit a few minutes before serving (they are easier to pick up then). Serve with avocado, salsa, and/or sour cream.