- ½ cup mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 3 cups shredded cooked chicken
- 1 (10-ounce) can diced tomatoes and green chiles
- 1 (15.25-ounce) can black beans, rinsed and drained
- 1 (15.25-ounce) can whole-kernel corn, rinsed and drained
- ½ cup chopped cilantro
- 7 (10-inch) flour tortillas
- Raffia, optional
Thursday, September 6, 2012
Chili-Lime Southwest Wraps by Paula
This is what went inside the tortillas. I didn't think a picture of the wrap all rolled up would really capture the colorful ingredients. I did find a great pic on Paula's site:
Subscribe to:
Post Comments (Atom)
2 comments:
have you tried this one with lowfat mayo? we're not really mayo people here, but the other ingredients fit within our food allergy restrictions so it looks pretty good.
I've only made it once and used regular mayo. You should try it w/o mayo, you could always add it a little at a time.
Post a Comment