Mexican Chicken & Black Bean Wraps Recipe

In a large skillet, heat some oil over medium heat. Add the black beans, cumin, chili powder, garlic powder, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.

Add the cooked and shredded chicken to the skillet, stirring until well combined and heated through.

Warm the tortillas in a separate skillet or microwave.

Place a generous amount of the chicken and black bean mixture onto each tortilla. Top with shredded lettuce, diced tomatoes, diced red onion, chopped cilantro, and a dollop of sour cream.

Fold in the sides of the tortilla, then roll up tightly from the bottom.

Serve the wraps with lime wedges for squeezing over the top.