Smoky Tex-Mex Cookout Lunch

Allergens

Dairy, Gluten

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup canned black beans, rinsed and drained
• 1 cup corn kernels, fresh or frozen
• 1 medium red bell pepper, sliced
• 4 oz cream cheese, softened
• 1/2 cup salsa verde
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• 1 tbsp taco seasoning
• 1 tbsp olive oil
• 8 flour tortillas, warmed
• Lime wedges, for serving

Instructions

1. Combine chicken breasts, taco seasoning, and 1/4 cup salsa verde in a large resealable plastic bag. Seal and shake to coat the chicken evenly. Refrigerate for at least 30 minutes or up to overnight.
2. Preheat grill or grill pan to medium high heat. Grill chicken breasts until cooked through, about 4 5 minutes per side. Remove from grill and let rest for a few minutes before slicing into strips.
3. While the chicken is resting, in a large skillet, heat olive oil over medium heat. Add bell pepper and cook for 2 3 minutes or until softened. Stir in black beans and corn, and cook for another 3 4 minutes.
4. Stir in remaining salsa verde and cream cheese into the skillet. Cook, stirring frequently, until the cream cheese is melted and the mixture is heated through.
5. To assemble, spread a thin layer of the creamy black bean and corn mixture onto each tortilla. Top with sliced chicken, shredded cheddar cheese, and chopped cilantro. Roll up the tortillas tightly and cut in half.
6. Serve immediately with lime wedges on the side.

Chef’s Insight

The combination of creamy black bean mixture and smoky grilled chicken is the perfect harmony of flavors and textures.

Notes

For a spicier kick, add a pinch of cayenne pepper to the taco seasoning mix.