Take your normal wraps to the next level with these Pineapple Mesquite Chicken Wraps.
4 large wheat tortillas or wraps
1 cup black beans
1 cup pineapple, chopped
2 small chicken breasts
3/4 cup mesquite marinade (any brand)
4 cups romaine lettuce, chopped
1/4 teaspoon salt
1/4 teaspoon pepper 1/4
1/4 teaspoon garlic powder
olive oil or cooking spray
Place hicken breasts in ziplock bag with marinade. Allow to chill in fridge at least 30 minutes or overnight if possible. When chicken has marinated, cut into 1-inch pieces, grease a frying pan, and cook pieces over medium heat for 6-8 minutes or until lightly browned and cooked through.
Add black beans, salt, pepper, and garlic powder. Stir and cook 1-2 minutes. Remove from heat and fill each wrap evenly with chicken and beans. Add about 1 cup romaine lettuce and 1/4 cup of pineapple to each wrap. Cut in half and serve.