Wednesday, September 9, 2009
Smoky Black Bean Chicken Wraps
In bag 1, combine:
1 portion of make-ahead chicken
1 can 15 oz black beans, drained and rinsed
1 1/2 c water
1-2 T Smoky Barbecue Rub (see Cook's tip)
In bag 2, combine:
2 c cooked rice
1 T Smoky Barbecue Rub
Seal bag 2 and place into bag 1; seal. Freeze for up to 3 months.
1. Place contents of bags 1 and 2 into 12" skillet. Heat over medium-high heat 3-5 minutes or until heated through.
2. Divide 4 oz shredded cheddar cheese evenly among 6 11" flour tortillas; top with chicken mixture and optional ingredients such as lettuce, tomatoes, and BBQ sauce, Louisiana hot sauce, or sour cream.
3. Roll up tightly, cut wraps in half on bias.
Tip: If freezing, increase rub in bag 1 to 2 T.
In my opinion: This was a fabulous meal. I loved the leftovers and will have this again often.