12 large flour tortilla shells
3 boneless skinless chicken breasts cooked and shredded
1 cup roasted whole kernel corn
1 can black beans
2 T diced jalapeno
2 T Olive Oil
1 T Ancho chili powder
1 T Cumin
2 tsp. Cilantro
2 T Garlic
Salt and Pepper to taste
2 cups shredded Cheddar cheese
Cook chicken breasts in a slow cooker for 2.5 hours until tender and easily shredded. Chicken can be cooked and shredded up to 4 hours before and refrigerated.
In a large skillet, sauté chicken, corn, black beans, and jalapeno in 2 T olive oil. Season with ancho chili powder, cumin, dried cilantro and minced garlic and salt and pepper. Cook until all ingredients are heated through.
Place cooked ingredients in a flour tortilla, sprinkle with cheddar cheese and wrap.
Serve on a plate smothered in green chili, garnished with sour cream and cilantro.