Chili-Lime Southwest Wraps

Cooking with Paula Deen
September/October 2010 issue

Chili-Lime Southwest Wraps
Makes 14 servings

Make the filling a day ahead, and store, covered, in  refrigerator. Assemble wraps the day of the tailgate.

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

1. In a large bowl, combine mayonnaise, lime juice, and chili powder. Stir in chicken, tomatoes and green chiles, beans, corn, and cilantro. Spoon mixture into each tortilla. Roll up tortillas, and cut in half. Secure with raffia, if desired.

Reprinted with permission from Hoffman Media and Cooking with Paula Deen

GDA Cooking - September 3, 2010