Best Mexican Wraps EVER!

wraps3Okay I am sharing my most favourite recipe ever… my sister Kate gave this to me and I have made it a zillion times since.  It is a bit like lasagne in that it takes some time to make a batch but I love that I can pull these out any time I want a quick dinner! Today I made 22 of them in one batch.

I have reduced the amounts to a more “standard” recipe.

  • Cook 3 boneless skinless chicken breasts in the oven (We like spicey food so I sometimes cook mine in Memories jerk chicken marinade from Loblaws) Dice cooked chicken breasts and set aside.
  • Dice 3 Large Red Peppers
  • Rinse and Drain 2 cans of black beans
  • Drain 2 cans of corn niblets
  • Thaw and drain well two packages of chopped frozen spinach
  • Saute Red Peppers, Black beans and spinach until peppers are cooked and spinach mixed well.
  • Add in diced cooked chicken, corn and seasoning (I add cumin, garlic salt, chili peppers and salt and pepper).
  • When all combined add in 1 package shredded tex mex “light” cheese.  (You can do without the cheese or chicken if you want it vegetarian).
  • Turn off burner and spoon 1/2 cup of the mixture into a wrap (I use ancient grains wraps).
  • Fold over and then fold over again.
  • Place in zip lock bag to hold shape.
  • Repeat until bag(s) are full.
  • Lay flat in freezer and then remove how many you need and thaw in fridge the night before or the day of your meal.
  • Bake at 400 degrees for 20-25 minutes until toasted.

You can have one on it’s own with a side salad or two as a full meal.  Serve with Salsa and or Guacamole!!!