Sonoran Chicken Wrap
Crispy chicken breast filet, tossed with taco seasoning and topped with a warm cheese sauce and spicy black bean & corn salsa then wrapped tight in a whole grain tortilla (can be served hot or cold)
Sonoran Chicken Wrap

Ingredients
Ingredients
Tyson® MWWM Chicken Breast Filet, #10703020928
Taco Seasoning, salt-free
Mexican Original® 9” Reduced Sodium WG Flour Tortilla, #10239990621
Black Bean & Corn Salsa, prepared
Lime Juice
Tajin Seasoning
White Cheese Sauce, low sodium
Directions
- Season frozen chicken filets with taco seasoning, then arrange in a single layer on parchment lined sheet pan and cook at 350°F for 12-14 minutes - to an internal temperature of 165°F.
- Hold chicken filets in a hot box at 145°F until ready to build wraps (or hold in refrigeration for a cold serving application – will hold in refrigeration for 3 days)
- In mixing bowl, combine the Black Bean & Corn salsa with lime juice and Tajin seasoning. Hold in refrigeration until ready to serve – will hold in refrigeration for 3 days
- Warm cheese sauce per manufacturer’s directions
To Build Wraps:
- Cut filets in half
- Lay tortillas flat and top with 2 halves of the chicken filets down the center (leave at least an inch and a half on the ends to fold)
- With a 4 oz. spoodle (1/2 cup), place black bean & corn salsa over the rice
- Use 0.5oz. ladle to top ingredients with warmed cheese sauce
- Fold the ends of the tortilla in then tightly roll and serve.
Chef’s Note: to make your own black bean & corn salsa, just combine 1 Cup each of: black beans (rinsed), corn, diced tomatoes, diced red onions, and diced green peppers
For a new menu option featuring these Sonoran Mexican flavors, swap out the grain and protein for something else your students will love, such as a bun, or noodles and change the protein to a grilled chicken, beef or even a pork item.