Ingredients
1 tablespoon vegetable oil
1 cup onions, medium chopped
2 1/2 cups red pepper, medium diced
2 1/2 cups yellow pepper, medium diced
3 cups cooked chicken meat, diced
2 (15-ounce) can black beans, rinsed and drained
3 cups pepper jack cheese, grated
1 tablespoon lime juice
2 teaspoons chili powder
2 teaspoons ground cumin
1/8 teaspoon garlic powder
Salt and pepper to taste
flour or whole wheat large wraps
1/2 cup butter, melted
Preparation
In large skillet, heat oil over medium heat. Add onions and sauté for 3 minutes. Add red and yellow peppers and sauté for 5 minutes. Drain well and cool slightly.
In large mixing bowl, combine sautéed vegetables, cooked chicken, black beans, cheese, lime juice, chili powder, cumin and garlic, mixing lightly. Salt and pepper to taste.
Fill each tortilla with mix folding over both ends.
Place seam side down on ungreased cookie sheet. Bake in preheated 350ºF oven for 20 to 30 minutes or until golden brown. Serve with salsa, sour cream, or guacamole.
