Categories: Chicken, Main Dish, Rachael Ray, Tex-Mex

Ingredients

• 4 boneless skinless chicken breast halves
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• cayenne pepper sauce, to taste
• 1 tablespoon extra virgin olive oil
• 1/2 medium Spanish onion, chopped
• 2 garlic cloves, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 3 tablespoons smoky barbecue sauce
• kosher salt
• cracked black pepper
• 1 romaine lettuce, heart shredded
• 6 green onions, thinly sliced
• 2 tomatoes, seeded and chopped
• 4 (10 -12 inch) flour tortillas

Directions

1. Rub chicken with cumin, chili powder, and cayenne sauce. 2 Heat griddle pan over high heat; cook chicken breasts 4 minutes on each side; remove from heat. 3 While the chicken is cooking, heat a skillet over medium-high heat; add olive oil to the pan. 4 Add in onions and garlic; cook about 5 minutes or until soft. 5 Add in beans and barbecue sauce; stir to combine. 6 Chop cooked chicken breasts and drop into barbecued beans; heat mixture through; season with salt and pepper to taste. 7 Pile chicken and beans onto tortilla; top with lettuce, green onions, and tomatoes; wrap and roll. 8 Serve with chips and salsa.

Email to a friend | Print this recipe | Back