Name: Adobe Chicken Wraps
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 1 ½ cups Chopped Cooked Chicken; ½ cup Old El Paso™ Thick 'n Chunky Salsa; 1 can Black Beans, Rinsed And Drained (15 Ounces); 1 can Whole Kernel Corn, Drained (7 Ounces); 6 whole Spinach Or Regular Flour Tortillas (8–10 Inches Diameter); ⅓ cup Sour Cream; 1 as needed Additional Salsa (Optional)

Prep: 15 min
Cook: No time
Total: 15 min
Servings: 6

For the Chicken & Bean Filling

Use pre-cooked chicken for speed—rotisserie or grilled leftovers work great

Ingredients

1 ½ cups Chopped Cooked Chicken
½ cup Old El Paso™ Thick 'n Chunky Salsa
1 can Black Beans, Rinsed And Drained (15 Ounces)
1 can Whole Kernel Corn, Drained (7 Ounces)

Instructions

In a medium bowl, mix chicken, salsa, black beans, and corn until evenly combined.
Divide mixture among tortillas, spreading to within 2 inches of the bottom edge.

Prep: 10 min • Cook: No time • Wait: No time

Wrap Assembly

Ingredients

6 whole Spinach Or Regular Flour Tortillas (8–10 Inches Diameter)
⅓ cup Sour Cream
1 as needed Additional Salsa (Optional)

Instructions

Top each tortilla with a spoonful of sour cream over the filling.
Fold bottom edge of tortilla up about 1 inch over filling.
Fold right and left sides inward, overlapping over the bottom fold.
Fold top edge down to seal the wrap.
Serve with extra salsa if desired.

Notes

A fast and flavorful wrap with southwest flair—perfect for busy days or casual crew lunches. Keeps well in the ship’s stores for up to 2 days. For a zestier voyage, add chopped jalapeños or a splash of lime juice to the filling.